SOUS CHEF

Company Description High Hampton, listed on the National Register of Historic Places, has inspired residents and guests to connect with nature and each other for 96 years. Amenities at this 3600-foot elevation, 1400-acre property include a myriad of seasonal events, a scenic mountain golf course by Tom Fazio, five tennis courts, 15-miles of hiking trails, a 35-acre private lake for swimming, boating, fishing, and other water-related activities and top-notch high country cuisine. Sous Chef Date September 15, 2026 Location Cashiers, NC Category Culinary Job type Full-Time High Hampton is an Equal Opportunity Employer. Job Description 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. The 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 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 Works with the Dining Room Management team to achieve smooth, sufficient service periods. Educate Wait Staff in menu knowledge and service knowledge Scheduling Culinary and Stewarding Teams for full coverage of operations and control of labor costs. All tracking and reporting of daily, weekly and monthly costs Track and report all daily, weekly, and monthly labor and food costs All ordering/purveyor relationships and control of food and operating costs May act as the Blackberry Farm Culinary representative at outside events Coaches, counsels, and reviews PM cooks and stewards with the assistance of the Executive Chef Contact for all maintenance issues for the kitchen Maintain a professional atmosphere in the kitchen at all times Communication with other departments to assure seamless hotel operations Participates in weekly Manager's meeting when Executive Sous Chef is unable to attend Relays information to staff in the weekly kitchen staff meeting Supervisory Responsibilities line cooks and stewarding staff Education And Experience 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 Language Skills Excellent verbal and written communication skills are essential Must be able to communicate effectively with guests, managers, and team members Must be able to coach team members to improve performance and focus Mathematical Skills Strong analytical and problem-solving skills imperative Must be able to understand and interpret basic financial statements and reports to improve performance Understanding of overall P & L required with a specific focus on food and beverage cost management REASONING ABILITY Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals PHYSICAL DEMANDS Requires 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 safely Must be able to lift up to 50 lbs. WORK ENVIRONMENT Professional kitchen May be asked to work outside in all weather conditions Compensation this position is: salaried, varies DOE, $50,000.00 - $80,000.00 #J-18808-Ljbffr