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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $56,700.00 - $72,300.00
Work Schedule
Standard Hours
Benefits
Background check
Pre-employment drug test
Equal opportunity employer
Job Description
Graceland is a renowned hospitality establishment with a rich tradition of delivering exceptional dining experiences. Known for blending classic and contemporary culinary practices, Graceland stands as a distinguished venue offering guests memorable food and beverage services in a full-service dining environment. As an employer, Graceland values professionalism, quality, and guest satisfaction, committing to maintain high standards in both cuisine and service. The company foster a collaborative workplace where culinary creativity meets exceptional management, ensuring every food outlet and dining function operates efficiently and effectively.
The Executive Sous Chef role at Graceland plays a pivotal part in the kitchen hierarchy. ... Show More
The Executive Sous Chef role at Graceland plays a pivotal part in the kitchen hierarchy. ... Show More
Job Requirements
- Management experience in full service dinning
- Ability to cope with heavy workload
- Excellent communication and interpersonal skills
- Ability to prioritize and work with limited supervision
- Excellent attention to detail
- Ability to perceive and work with a wide range of people
- Some knowledge of food preparation including food safety techniques
- Food and Beverage inventory control experience
- Ability to accurately handle money and cash transactions
- Skill to operate and clean various restaurant equipment
- Some knowledge of catering
- Knowledge of Excel and Word computer programs
- Serve-Safe Certified or willing to become certified
- Possess or willing to apply for an ABC Card and Beer Card
- Ability to stoop, reach, walk and stand for long periods of time
- Ability to lift boxes weighing up to forty pounds
- Speak clearly and distinctly
- Uniform is required
- Hair net must be worn while in food production areas
- Work in non-smoking environment
- Must follow, have knowledge of health codes
Job Qualifications
- Management experience in full service dinning
- Excellent communication and interpersonal skills
- Ability to prioritize and work with limited supervision
- Excellent attention to detail
- Ability to perceive and work with a wide range of people
- Some knowledge of food preparation including food safety techniques
- Food and Beverage inventory control experience
- Ability to accurately handle money and cash transactions
- Skill to operate and clean various restaurant equipment
- Some knowledge of catering
- Knowledge of Excel and Word computer programs
- Serve-Safe Certification
- Possess or willing to apply for an ABC Card and Beer Card
Job Duties
- Deliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs
- Responsible for the storage and distribution of all food items
- Help manage warehouse and related crew areas to ensure maintenance and cleanliness are up to all regulatory and company standards
- Ability to develop recipes and specialty items including special dietary accommodations
- Assists in establishing and maintaining practices of progressive cookery throughout the department
- In charge of ordering, storage, distribution, and stock cost control of all food items
- Maintains costs control measures of food items, through proper utilization, portion control, storage, and planning
- Continuously follows up on suggestions for improvement in raw material, menus, cost savings and equipment
- Works to minimize spoilages and maintains an accurate inventory of all food items
- Responsible for quality control of all food purchases while keeping those purchases within budget and as economic as possible
- Assists the Executive Chef with the controlling of china, glass, and flatware
- Manage warehouse and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations
- Ability to develop recipes and specialty items including accommodation of special dietary needs
- Excellent written and verbal communication skills
- Assists with ordering, storage, distribution, and stocking of food items
- Brings variances of specifications and quality to the attention of the Executive Chef
- Exhibit above average organizational and time-management skills
- Ensure consistent implementation of departmental training and performance appraisal programs
- Help manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste
- Exhibit pride in facility maintenance and appearance by compliance with FDA regulations - provide constant direction in proper cleaning, food handling, receiving and storage
- Trains all new staff
- Participate in tastings, buffets, guest interactions, and Waiter training pertaining to menu descriptions
- Work with Sous Chefs and storeroom workers regarding supervision of utilities, including equipment and trash storage and removal
- May place requisitions for food transfers, and beverage items on behalf of the Executive Chef
- Ensure that all food complaints are received, and any necessary recovery steps are taken
- Fosters teamwork, consistency, and standardization in the Guesthouse
- May assist or plan menus, themes, and other events for groups
- Fosters teamwork in the department by encouraging advancement through training and constructive feedback
- Encourages constructive feedback and advancement through training for departmental employees
- Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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