Sous Chef - Blackberry Mountain

Knoxville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $48,000.00 - $64,800.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Meal allowance

Job Description

Our company is a distinguished hospitality establishment renowned for delivering exceptional dining experiences and unparalleled customer service excellence. We believe that a passionate, dedicated team is the heart of any thriving business, and we pride ourselves on fostering a work environment where every team member genuinely believes in what they do. Our commitment to passion, customer focus, and outstanding quality drives us to consistently exceed guest expectations, positioning us as a leader in the culinary and hospitality industry. In this dynamic and fast-paced setting, culinary excellence and organizational proficiency are highly valued traits, welcoming professionals eager to grow and contribute to a vibrant team culture.

The Sous Chef position plays a vital role within our culinary operations, functioning as a key leader and collaborator in the kitchen. This full-time role is responsible for supporting day-to-day kitchen activities, ensuring smooth execution and high standards of food preparation, presentation, and service. The Sous Chef actively oversees multiple kitchen stations, guiding culinary staff to deliver consistency, quality, and adherence to food safety protocols. This role also involves mentoring and training the team, managing inventory and cost efficiency, and partnering closely with the Executive Chef to maintain optimized kitchen productivity. By maintaining professional kitchen operations and fostering effective communication with dining and management teams, the Sous Chef helps uphold our reputation for outstanding guest experiences and 5-star food service standards. This role demands strong leadership, excellent organizational skills, and a passion for culinary artistry, making it an ideal fit for individuals committed to excelling in a prestigious restaurant or hotel food and beverage environment.

Job Requirements

Culinary degree from an accredited institution or equivalent experience
2-3 years of experience in restaurant or hotel food and beverage or 4-5 years of related experience
High school diploma or equivalent
Excellent verbal and written communication skills
Strong analytical and problem-solving abilities
Ability to manage long hours standing and heavy lifting
Ability to safely operate company vehicles or golf carts
Ability to lift up to 50 lbs
Willingness to work in a professional kitchen and outdoor weather conditions as needed

Job Qualifications

A culinary degree from an accredited institution and 2-3 years of experience directly in the restaurant or hotel food and beverage field or 4-5 years of experience in the above areas
High school diploma or equivalent
Excellent verbal and written communication skills
Ability to communicate effectively with guests managers and team members
Ability to coach team members to improve performance and focus
Strong analytical and problem-solving skills
Ability to understand and interpret basic financial statements and reports to improve performance
Understanding of overall profit and loss with a 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 dinner for the week to yield the best product variety of guest experience and most efficient production
Assist in menu development testing training and implementation
Work with the Dining Room Management team to achieve smooth sufficient service periods and educate wait staff in menu knowledge and service knowledge
Schedule culinary and stewarding teams for full coverage of operations and control of labor costs with all tracking and reporting of daily weekly and monthly costs
Track and report all daily weekly and monthly labor and food costs
Manage ordering purveyor relationships and control of food and operating costs
Act as the culinary representative at outside events when required
Coach counsel and review PM cooks and stewards with the assistance of the Executive Chef
Serve as contact for all maintenance issues for the kitchen
Maintain a professional atmosphere in the kitchen at all times
Communicate with other departments to assure seamless hotel operations
Participate in weekly managers meeting when executive sous chef is unable to attend
Relay information to staff in weekly kitchen staff meetings