Sous Chef PM Shift

Hotel Indigo•Gatlinburg, TN

2d•Onsite

About The Position

The Sous Chef assists in overseeing all kitchen operations, ensuring high-quality food preparation, consistency, cleanliness, and adherence to food safety standards. This position supports the management of kitchen staff, inventory control, food cost management, and guest satisfaction while maintaining a positive and professional work environment.

Requirements

Minimum 2 years of supervisory kitchen experience preferred.
Previous experience in a hotel, upscale casual, or full-service restaurant preferred.
Knowledge of food safety, sanitation, and kitchen operations.
Strong leadership and communication skills.
Ability to work in a fast-paced environment.
Ability to stand for extended periods.
Ability to lift up to 50 pounds.
Ability to work in hot, fast-paced kitchen environments.
Frequent bending, lifting, reaching, and carrying.

Nice To Haves

Flexible schedule, including nights, weekends, and holidays.

Responsibilities

Assist in the daily operation of the kitchen and food preparation areas.
Ensure all menu items are prepared according to established recipes and presentation standards.
Monitor food quality, portion control, and plate presentation.
Maintain efficient ticket times during service periods.
Assist with menu development and seasonal specials.
Supervise cooks, prep cooks, dishwashers, and other kitchen staff.
Train new employees on recipes, procedures, safety standards, and kitchen equipment.
Provide coaching and corrective action when necessary.
Foster teamwork and maintain a positive work environment.
Ensure compliance with all local health department regulations.
Maintain proper food storage, labeling, dating, and rotation procedures.
Monitor kitchen cleanliness and sanitation standards.
Conduct regular line checks and temperature logs.
Assist with inventory counts and ordering of food and supplies.
Minimize waste through proper portioning and product utilization.
Help control food costs and labor costs in accordance with budget goals.
Verify deliveries and maintain accurate inventory records.
Ensure food is prepared accurately and delivered in a timely manner.
Address food quality concerns immediately.
Work closely with restaurant management to provide an exceptional guest experience.
Maintain food quality and consistency.
Meet health inspection and sanitation standards.
Control food waste and labor costs.
Support team development and training.
Deliver exceptional guest experiences through teamwork and operational excellence.