AM Breakfast & Lunch Lead Chef - Culinary Excellence

Blackberry Farm; Walland (TN); On-site; USD 60,000 - 85,000; Full time

Job summary

Blackberry Farm in Walland, TN seeks an AM Sous Chef for the Main House to lead morning kitchen operations and deliver a 5‑Star dining experience. You will manage service, production, menus, and staffing while controlling labor and food costs.

Collaboration with Dining Room and other departments is essential for seamless hotel operations. The role requires a culinary degree (or equivalent) with 2–3 years in restaurant/hospitality food and beverage, or 4–5 years in related areas.

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 in the above areas
• High School Diploma or equivalent required
• Must comply with all company policies and procedures

Responsibilities

• Day-to-day management of AM service and production, including labor cost control
• Manage the breakfast and lunch menu matrix for the week to optimize product and guest experience
• Assist in menu development, testing, training and implementation
• Educate Wait Staff in menu and service knowledge
• Schedule culinary and stewarding teams and track labor costs
• Track and report daily, weekly and monthly labor and food costs
• Oversee ordering/purveyor relationships and cost controls
• May represent Blackberry Farm Culinary at outside events
• Coach and review AM cooks and stewards with the Executive Chef
• Contact for kitchen maintenance and ensure HACCP compliance
• Maintain a professional kitchen atmosphere and coordinate with other departments
• Participate in weekly Managers Meeting and communicate updates to staff
• Ensure health department requirements are met and availability for weekends/holidays

Skills

Leadership

Menu development

Cost management

Communication

Education

Culinary degree

High School Diploma

Job description

Blackberry Farm in Walland, TN seeks an AM Sous Chef for the Main House to lead morning kitchen operations and deliver a 5‑Star dining experience. You will manage service, production, menus, and staffing while controlling labor and food costs.

Collaboration with Dining Room and other departments is essential for seamless hotel operations. The role requires a culinary degree (or equivalent) with 2–3 years in restaurant/hospitality food and beverage, or 4–5 years in related areas.