Lead Sous Chef: Kitchen Ops & Menu Innovation

Biltmore Workforce Management

Asheville (NC)

On-site

USD 52,000 - 76,000

Full time

14 days+

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Job summary

Cedric's Tavern, part of Biltmore Establishments, is seeking a Sous Chef to support the Restaurant Chef in managing the kitchen operations for Cedric's Tavern. You will help oversee daily service, holiday menus, group functions, and special events, while mentoring apprentices and ensuring Biltmore standards.

Ideal candidates have at least five years of culinary management experience in upscale dining, with strong leadership and cost-control skills.

Qualifications

Minimum five years of culinary management experience in a full-service dining environment.
Experience in inventory, cost controls and P&L awareness is desirable.
Ability to lead, develop and motivate kitchen staff and apprentices.
Strong commitment to guest service and operational excellence.

Responsibilities

Assist in managing the kitchen and daily operations along with Cedric's Tavern team.
Schedule staff in line with budgets, forecasts, and staffing guides.
Monitor guest satisfaction in quality, value, variety, and timeliness.
Control food costs, portion accurately, and minimize waste.
Oversee inventory, requisitions, and equipment maintenance.
Train and develop kitchen staff and culinary apprentices.
Lead culinary and stewarding teams and uphold Biltmore standards.