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. 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 Work with the Dining Room Management team to achieve smooth, sufficient service periods; educate wait staff in menu and service knowledge Schedule culinary and stewarding teams for full coverage of operations and control of labor costs; track and report all daily, weekly, and monthly labor and food costs Handle all ordering/purveyor relationships and control of food and operating costs May act as the Blackberry Farm culinary representative at outside events Coach, counsel, and review 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 Communicate with other departments to assure seamless hotel operations Participate in weekly Manager’s meeting when Executive Sous Chef is unavailable Relay information to staff in the weekly kitchen staff meeting Must comply with all company policies and procedures Require regular and consistent attendance to perform essential functions of this position Must work well with other team members, managers, and interact with guests 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 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 exercise judgment and make decisions based on job knowledge and awareness of company goals PHYSICAL DEMANDS Requires long hours, heavy lifting, many hours of standing, and exposure to hot pans and sharp knives Must operate a company vehicle or golf cart safely Must lift up to 50 lbs WORK ENVIRONMENT Professional kitchen May work outside in all weather conditions BENEFITS Travel perks and property benefits Tuition reimbursement Paid time off with additional paid holidays Health insurance and flexible spending accounts 401(k) match with profit share and training and education High Hampton is an Equal Opportunity Employer. #J-18808-Ljbffr High Hampton Inn, LLC