Stompin' Grounds Restaurant- Sous Chef

Shopping Center Management d b a Turnberry Associates•Nashville, TN

6d•Onsite

About The Position

The Stompin’ Grounds Sous Chef is responsible for assisting the Chef de Cuisine with the day-to-day running of the department and overall quality of foods produced while maintaining a high standard of cleanliness and sanitation in designated work areas.

Requirements

Ability to speak, read, write and understand English
Professional demeanor appropriate for a luxury environment
A minimum of two (two) years’ experience in a culinary management role at a relevant luxury establishment
Display consistent attention to detail and follow through of all restaurant policies
Represent the restaurant professionally through effective communication, cooperation and relationships with the all business partners
Collaborate with team to create a culture and restaurant work environment based upon respect; foster opportunities for team to learn, grow and develop their abilities
Understand completely all programs, procedures, standards, specifications, guidelines and training programs
Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property

Nice To Haves

Culinary degree or full apprenticeship completion preferred

Responsibilities

Oversee production and assist with the preparation of food
Create and revise all basic recipes with the Chef de Cuisine
Act as liaison with restaurant management and serving staff
Monitor occupancy forecasts to minimize waste and spoilage
Arrange and organize culinary staff for outside catering and buffet attendance
Provide recipes, training, and experience to all staff to adhere to the quality standards of the department
Ensure all stations are properly set prior to service and make the necessary corrections if needed
Ensure food is handled, processed, and stored in accordance with HACCP Program
Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel
Schedule labor force and assign work for efficient use of equipment and personnel
Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures
Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships
Perform additional duties and projects as assigned