Sous Chef

BLACKBERRY FARM•Cashiers, NC

1d•Onsite

About The Position

The Sous Chef has a leadership role in the kitchen operations including breakfast, lunch, and dinner service. It is the Sous Chef’s responsibility to create a 5-star culinary experience and atmosphere for every guest, every meal, and every day focusing on quality, execution, and consistency.

Requirements

Culinary degree from an accredited institution and 2-3 years experience directly in the restaurant or hotel food and beverage field or 4-5 years experience in the above areas
Excellent verbal and written communication skills are essential
The ability to resolve conflict and create a Win/Win solution is a must
Individual guest and group communication skills necessary
Must be able to coach subordinates to improve performance and focus
Must speak with confidence and authority in representing High Hampton
Strong analytical and problem-solving skills imperative
Able to understand and interpret basic financial statements and reports to improve performance
Understanding of overall P & L required with a specific focus on food and beverage cost management
Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals
Requires long hours of work, heavy lifting and many hours of standing, exposure to hot pans and sharp knives
Must be able to operate a company vehicle or golf cart safely

Responsibilities

Day-to-day management of service and production, including managing product utilization for targeted food cost and managing the work schedule of culinary and ware washing staff for appropriate labor cost
Assists in managing the menu matrix to ensure a variety of guest experiences and the most efficient production
Assists in menu development, testing, training and implementation
Works with the Dining Room Management team to achieve smooth, effective service periods
Educates Wait Staff in menu knowledge and service knowledge
Schedules culinary and stewarding teams for full coverage of operations and control of labor costs
Tracks and reports all daily, weekly, and monthly labor and food costs
Assists in ordering/purveyor relationships and control of food and operating costs
May act as the High Hampton Culinary representative at outside events
Coaches counsels and reviews line cooks and stewards with the assistance of the chef team
Contact for all maintenance issues in the kitchen
Maintains a professional atmosphere in the kitchen at all times
Communicates with other departments to ensure seamless hotel operations
Must comply with all company policies and procedures.
To perform the essential functions of this position regular and consistent attendance is required.
Must be able to work well with other Team Members and Managers and interact with our guests.