Restaurant AM Sous Chef - Haven

Job Description

Job Description

Description: RESTAURANT AM SOUS CHEF WANTED
Opening Team for a New Chef-Driven Restaurant in Blowing Rock, NC

HELP BUILD SOMETHING SPECIAL IN THE HIGH COUNTRY

A new chef-driven restaurant concept is opening in the Blowing Rock area, and we're assembling the founding kitchen team. Backed by Chetola Resort and built with its own distinct culinary identity, this new concept brings together the energy and creativity of a restaurant opening with the support and resources of an established High Country hospitality destination.

Our menu is rooted in Appalachian cuisine and the incredible farms, foragers, and producers of the region. Through thoughtfully composed dishes, we’ll showcase hyper-seasonal ingredients while drawing inspiration from global culinary traditions and modern techniques. The result is ingredient-driven food that is both familiar and unexpected.

We’re seeking an experienced and passionate AM Sous Chef who is excited not only to execute exceptional food but also to take full ownership of the kitchen’s breakfast, brunch, and lunch operations.

The AM Sous Chef serves as the culinary leader for all AM and lunch operations, with responsibility for the team, menus, food quality, service execution, scheduling, purchasing, inventory, sanitation, and financial performance of those meal periods. This role is ideal for a hands-on culinary leader who combines creativity and operational discipline, thrives in a fast-paced kitchen, and takes pride in building an exceptional team and memorable dining experiences.

SCHEDULE

Full-time, generally 7:00 AM–3:00 PM, including weekends and holidays. Schedule flexibility is required based on business levels, staffing, special events, and operational needs.

WHAT YOU'LL DO

AM Culinary Leadership & Kitchen Operations

• Take full ownership of all kitchen operations supporting breakfast, brunch, and lunch
• Lead daily preparation and service execution with precision, professionalism, efficiency, and urgency
• Ensure all dishes are prepared and presented according to established recipes, quality standards, and the restaurant’s culinary vision
• Serve as the culinary decision-maker during AM and lunch operations
• Direct, supervise, and support all cooks and prep team members assigned to AM and lunch operations
• Establish daily prep priorities, production levels, station assignments, service expectations, and staffing plans
• Maintain appropriate kitchen coverage and adjust staffing and production in response to anticipated and actual business levels
• Resolve food-quality, staffing, equipment, service, and operational issues arising during AM and lunch periods
• Maintain a highly organized, clean, safe, and efficient kitchen environment
• Ensure an effective handoff between AM and PM operations, including clear communication regarding staffing, inventory, preparation, maintenance, and guest-service needs
• Collaborate as an equal partner with the Chef de Cuisine and Banquet Sous Chef to support the overall success of the resort’s culinary operation

Team Development & Culture

• Lead recruiting, selection, onboarding, training, coaching, performance management, and development for cooks and prep team members assigned to AM and lunch operations
• Create and manage AM culinary schedules based on forecasted business levels, operational needs, labor targets, and employee availability
• Assign stations and responsibilities and conduct daily lineups and team communication
• Establish clear expectations and hold team members accountable for performance, attendance, punctuality, food quality, sanitation, safety, and workplace standards
• Provide regular hands-on instruction, constructive feedback, and culinary education
• Address employee performance and conduct concerns promptly and consistently in partnership with the Assistant General Manager and People & Culture
• Foster a positive, respectful, and collaborative kitchen culture built on accountability, communication, teamwork, and continuous improvement
• Lead by example and model professionalism, hospitality, urgency, and respect
• Build effective communication and cooperation among the AM, PM, and banquet culinary teams

Menu Ownership & Culinary Execution

• Own the development, execution, and continued improvement of breakfast, brunch, and lunch menus
• Develop and maintain standardized recipes, preparation procedures, plating guides, production pars, and quality standards for AM and lunch offerings
• Lead recipe testing, tastings, seasonal menu changes, daily specials, and AM-focused culinary programming
• Ensure every dish is executed consistently, efficiently, and with careful attention to flavor, presentation, temperature, and timing
• Use guest feedback, sales results, food-cost data, and operational observations to improve menus and execution
• Contribute creative ideas and techniques that enhance the guest experience and support the restaurant’s broader culinary identity
• Work thoughtfully with exceptional regional ingredients while respecting seasonality, quality, and product integrity
• Ensure dietary restrictions, allergies, and special requests are handled accurately and safely
• Coordinate with the Chef de Cuisine and Banquet Sous Chef when menus, products, preparation needs, or staffing responsibilities overlap

Financial, Purchasing & Inventory Responsibilities

• Manage food and labor costs for AM and lunch operations in alignment with established budgets and performance targets
• Forecast production and staffing needs based on reservations, occupancy, historical demand, special events, and anticipated business levels
• Manage ordering, receiving, inventory, product rotation, and production levels for AM and lunch operations
• Coordinate purchasing and shared product utilization with the Chef de Cuisine and Banquet Sous Chef
• Inspect deliveries and stored products for accuracy, freshness, quality, and proper handling
• Control portions, monitor yields, minimize waste, and maximize responsible product utilization
• Maintain accurate inventory records, prep lists, waste logs, production records, temperature logs, and other required kitchen documentation
• Review operational and financial results and take corrective action when food cost, labor cost, waste, or productivity falls outside established expectations

Sanitation, Safety & Compliance

• Maintain full accountability for sanitation, food safety, and workplace safety during AM and lunch operations
• Ensure proper labeling, dating, storage, cooling, reheating, temperature documentation, cleaning, and sanitation procedures are consistently followed
• Maintain compliance with all health department, food-safety, workplace-safety, and resort standards
• Conduct regular inspections of kitchen stations, storage areas, coolers, equipment, and documentation
• Ensure team members are properly trained in food handling, allergy protocols, equipment use, sanitation, and workplace safety
• Identify and promptly report equipment, maintenance, safety, staffing, and product-quality concerns
• Take immediate corrective action when food-safety, sanitation, quality, or workplace-safety standards are not met

WHAT WE'RE LOOKING FOR

• At least two years of culinary leadership experience in a chef-driven, fine-dining, upscale, resort, or scratch-kitchen environment
• Demonstrated ability to take full ownership of a culinary operation, meal period, or kitchen department
• Strong leadership skills with the ability to set clear expectations, make sound decisions, and inspire, coach, and develop others
• Experience managing kitchen schedules, staffing levels, labor costs, food costs, purchasing, inventory, production, and sanitation
• Proven ability to lead breakfast, brunch, or lunch service in a fast-paced, high-standard environment
• Excellent knife skills and advanced culinary fundamentals
• Strong organizational, planning, communication, and problem-solving skills
• Ability to collaborate effectively with co-equal culinary leaders while maintaining clear ownership of assigned operations
• Ability to remain calm, focused, decisive, and solution-oriented under pressure
• Strong attention to detail and a commitment to consistency
• Passion for seasonal ingredients, craftsmanship, team development, and hospitality
• Culinary degree preferred but not required

Most importantly, we're looking for someone who is humble, hardworking, curious, and excited to help build something meaningful.

REQUIREMENTS

• ServSafe Manager Certification or the ability to obtain it within 60 days of hire
• Ability to work early mornings, weekends, and holidays based on business and operational needs
• Flexibility to work outside the position’s typical schedule when staffing, special events, or business levels require it
• Ability to stand and move throughout the kitchen for extended periods
• Ability to frequently lift, carry, push, or pull up to 50 pounds
• Ability to work safely and effectively in a hot, fast-paced, and physically demanding kitchen environment

WHAT WE OFFER

• A culinary leadership role with full ownership of breakfast, brunch, and lunch operations
• The opportunity to help shape AM menus, systems, staffing, standards, and culture
• A collaborative leadership structure alongside the Chef de Cuisine and Banquet Sous Chef
• Opportunities for professional development and advancement as the restaurant and organization grow
• Access to exceptional local ingredients, farms, foragers, and producers
• A professional kitchen focused on quality, learning, creativity, accountability, and teamwork
• Scheduling practices that respect work-life balance whenever operationally possible
• Competitive salary
• Comprehensive benefits for eligible full-time employees, including medical, dental, vision, supplemental benefits, and paid time off

This isn't a high-volume factory kitchen. It's a place for culinary professionals who want to sharpen their skills, lead with purpose, work with outstanding ingredients, and help create one of the most exciting dining experiences in the High Country.

If you're ready to grow, lead, and help build something exceptional, we'd love to meet you.

THE KIND OF KITCHEN WE'RE BUILDING

This isn't a high-volume factory kitchen. We’re building a place for chefs who want to sharpen their skills, work with outstanding ingredients, learn from one another, and take pride in the details. A kitchen where standards are high, feedback is direct and constructive, and every team member is expected to contribute to both the food and the culture. If you’re ready to grow, contribute, and help build one of the High Country’s most exciting new culinary projects, we’d love to meet you.