Sous Chef

About the role

Innovative Sous Chef Wanted: Lead, Create, Inspire in High-End Kitchen Environment!

Responsibilities

• Contribute to menu creation and concept
• Manage and train the kitchen team effectively
• Ensure consistency of the highest quality for all dishes served
• Support hotel and department standards and training
• Strong Positive Leadership Skills
• Committed to delivering a high level of customer service
• Excellent planning and organizing skills
• Manage food and payroll cost controls
• Knowledge of activities in other departments and implications
• Ensure resources meet all business needs
• Approach food in a creative and passionate way
• Able to work all kitchen stations if necessary
• Must work a variety of shifts including weekends, days, afternoons and evenings
• Manage all food and supplies through ordering and inventory standards
• A strong understanding of daily, weekly and monthly inventories
• Communicate verbally and written to provide clear directions and actions
• Attend and contribute to any and all hotel and department meetings
• Prepare daily production charts
• Comply with hotel and department attendance rules
• Willingness to learn and embrace changes
• Assign and direct work on the line
• Maximize productivity and minimize waste
• A strong knowledge of Tennessee Health Department Rules & Regulations
• Ace grooming skills and standards for the entire team
• Perform any other job related duties as assigned

Requirements

• Technical, trade or vocational school degree
• One year of basic management experience
• Two years of partial work experience in a production kitchen
• ServSafe Certification
• A self starter
• A true understanding of food safety and sanitation practices

Qualifications

• Strong leadership and communication skills
• Ability to work in a fast-paced environment
• Experience in a high-end kitchen setting
• Knowledge of health and safety regulations

Skills

• Menu creation and concept development
• Effective team management and training
• Quality control and consistency
• Customer service and hospitality
• Food safety and sanitation
• Inventory management and cost control
• Leadership and decision-making
• Problem-solving and adaptability

Benefits

• Hotel and other travel discounts
• Medical, dental, vision insurance
• Life insurance
• Supplemental insurance
• Long/short term disability
• 401-K plan
• Professional development opportunities
• Competitive compensation plus incentives

Pay

Competitive Compensation plus incentives!

Schedule

Must work a variety of shifts including weekends, days, afternoons and evenings.