Sous Chef

It's fun to work in a company where people truly BELIEVE in what they're doing!We're committed to bringing passion and customer focus to the business.1525 Hwy 107 South Cashiers, NC 28717The Sous Chef supports daily kitchen operations by assisting in leadership, execution, and quality control across all stations. This role helps oversee food preparation, presentation, and service while ensuring consistency, cleanliness, and adherence to food safety standards. The Sous Chef mentors and trains kitchen staff, assists with inventory and cost control, and collaborates with the Chef to maintain efficient operations and deliver a 5-star dining experience for our guests.ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.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 costManage the menu matrix of all dinner for the week to yield the best product, variety of guest experience, and most efficient productionAssist in menu development, testing, training, and implementationWorks with the Dining Room Management team to achieve smooth, sufficient service periods. Educate Wait Staff in menu knowledge and service knowledgeScheduling Culinary and Stewarding Teams for full coverage of operations and control of labor costs. All tracking and reporting of daily, weekly and monthly costsTrack and report all daily, weekly, and monthly labor and food costsAll ordering/purveyor relationships and control of food and operating costsMay act as the High Hampton Culinary representative at outside eventsCoaches, counsels, and reviews PM cooks and stewards with the assistance of the Executive ChefContact for all maintenance issues for the kitchenMaintain a professional atmosphere in the kitchen at all timesCommunication with other departments to assure seamless hotel operationsParticipates in weekly Manager’s meeting when Executive Sous Chef is unable to attendRelays information to staff in the weekly kitchen staff meetingMust comply with all company policies and procedures.Regular and consistent attendance is required to perform the essential functions of this position.Must be able to work well with other Team Members, Managers, and interact with our guests.SUPERVISORY RESPONSIBILITIESline cooks and stewarding staffEDUCATION and EXPERIENCEA 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 areasHigh school diploma or equivalentLANGUAGE SKILLSExcellent verbal and written communication skills are essentialMust be able to communicate effectively with guests, managers, and team membersMust be able to coach team members to improve performance and focusMATHEMATICAL SKILLSStrong analytical and problem-solving skills imperativeMust be able to understand and interpret basic financial statements and reports to improve performanceUnderstanding of overall P & L required with a specific focus on food and beverage cost managementREASONING ABILITYMust be able to exercise judgment and make decisions based on job knowledge and awareness of company goalsPHYSICAL DEMANDSRequires long hours of work, heavy lifting, many hours of standing, and exposure to hot pans and sharp knives.Must be able to operate a company vehicle or golf cart safelyMust be able to lift up to 50 lbs.WORK ENVIRONMENTProfessional kitchenMay be asked to work outside in all weather conditions #J-18808-Ljbffr