Sous Chef - Ole Red Nashville Airport

Sous Chef

Responsible for creating and executing the menu recipes defined by the Ole Red brand for the location in the Nashville International Airport. Oversees the staff and details related to the production and execution of the menu items. Manages food production and presentation while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations.

• Uphold menu and recipes to Ole Red standards.
• Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.
• Select, train, and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company.
• Meet the budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the restaurant.
• Maintain proper purchasing and inventory levels of all food, beverage, and non-food and beverage products based on fiscal business projections.
• Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required.
• Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring that the highest levels of safety and sanitation are achieved.
• Ensure understanding of and compliance with all food- and beverage-related federal, state, and local rules/regulations, as well as all Ole Red policies and procedures.
• Able to make decisions in the absence of Executive Sous Chef and General Manager.

Requirements

• High school diploma or equivalent required.
• Bachelor's degree in Culinary or Hospitality preferred.
• 3+ years restaurant culinary experience required.
• 2+ years in culinary management experience required.
• Experience opening a new restaurant is preferred.

Qualifications

• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality.
• Excellent verbal and written communication skills.
• Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management.
• Excellent analytical and problem resolution skills with the ability to proactively recommend solutions.
• Strong leadership and managerial skills that include the ability to coach, develop, and clearly communicate expectations.

Skills

• Knowledge of Ole Red standards and protocols.
• Ability to manage a team and maintain high standards of food quality and service.
• Proficiency in food preparation and kitchen operations.
• Understanding of financial management and budgeting.
• Effective communication and interpersonal skills.
• Ability to work independently and under pressure.