Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,000.00 - $64,800.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Travel perks
Tuition Reimbursement
Paid Time Off
Paid holidays
Health Insurance
flexible spending accounts
401k Match
Profit sharing
training and education
Job Description
Blackberry Mountain is a prestigious Relais & Ch\u00e2teaux property known for its world-renowned hospitality and deep dedication to the land. Nestled in a sprawling 5,200-acre estate, the resort provides a unique blend of Southern hospitality paired with an immersive outdoor lifestyle, creating an unparalleled guest experience. The team at Blackberry Mountain is diverse, boasting a wide range of expertise and a shared commitment to delivering legendary hospitality, unforgettable experiences, and ensuring sustainability for future generations. Employees at Blackberry Mountain enjoy a welcoming and supportive work environment where collaboration and excellence are highly valued. The resort offers considerable career growth opportunities,... Show More
Job Requirements
- Culinary degree from an accredited institution or equivalent
- 2-3 years experience in restaurant or hotel food and beverage field or 4-5 years related experience
- High school diploma or equivalent
- Strong verbal and written communication skills
- Ability to coach team members
- Strong analytical and problem-solving skills
- Ability to understand basic financial statements and reports
- Ability to exercise judgment and make decisions
- Ability to work long hours standing
- Ability to lift up to 50 lbs
- Ability to operate company vehicle or golf cart safely
Job Qualifications
- Culinary degree from an accredited institution or equivalent experience
- 2-3 years experience in restaurant or hotel food and beverage field or 4-5 years related experience
- High school diploma or equivalent
- Excellent verbal and written communication skills
- Ability to coach team members
- Strong analytical and problem solving skills
- Understanding of financial statements and reports with focus on food and beverage cost management
- Ability to exercise judgment and make decisions based on job knowledge and company goals
Job Duties
- Day-to-day management of dinner service and production including managing product utilization for targeted food cost and managing work schedule of culinary and ware washing staff for appropriate labor cost
- Manage the menu matrix of all breakfast and lunch for the week to yield best product variety and most efficient production
- Assist in menu development testing training and implementation
- Work with Dining Room Management team to achieve smooth effective service periods and educate wait staff in menu and service knowledge
- Schedule culinary and stewarding teams for full operations coverage and control labor costs
- Track and report daily weekly and monthly labor and food costs
- Manage ordering purveyor relationships and control food and operating costs
- Act as culinary representative at outside events
- Coach counsel and review PM cooks and stewards with Executive Chef assistance
- Serve as contact for all kitchen maintenance issues
- Maintain professional kitchen atmosphere
- Communicate with other departments to ensure seamless hotel operations
- Participate in weekly managers meeting when Executive Sous Chef is unavailable
- Relay information to staff in weekly kitchen staff meetings
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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