Luxury Resort Sous Chef — Lead Kitchen & Menu Innovation

Davidson Hospitality Group; Adairsville (GA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Medical coverage

Dental & Vision

Teledoc

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Job summary

Barnsley Resort in Georgia is seeking a passionate Sous Chef to lead a high-volume kitchen and craft memorable dining experiences. You will collaborate with the culinary team, directly support the Executive Chef, and help plan staffing, menus, and daily operations.

The role requires strong leadership, robust communication, and meticulous inventory control to maintain the resort’s renowned standards and guest satisfaction.

Qualifications

• College degree or certification in culinary field/hospitality preferred.
• Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership with the ability to motivate and inspire a team.
• Excellent communication skills, both verbal and written.
• Ability to manage inventory, including ordering and receiving.
• Ability to work in a fast-paced environment and handle multiple tasks.
• Understanding of food safety and sanitation guidelines and regulations.

Responsibilities

• Collaborate with our culinary team to deliver exceptional dining experiences.
• Communicate daily with the Executive Chef on planning, staffing, and procedures.
• Complete daily food requisitions and daily specials; assist in hiring, training, and coaching.
• Play an integral role in menu development, inventory management, and kitchen cleanliness.

Skills

Leadership

Communication

Inventory management

Staff training

Menu development

Attention to detail

Education

Culinary degree or certification

Job description

Barnsley Resort in Georgia is seeking a passionate Sous Chef to lead a high-volume kitchen and craft memorable dining experiences. You will collaborate with the culinary team, directly support the Executive Chef, and help plan staffing, menus, and daily operations.

The role requires strong leadership, robust communication, and meticulous inventory control to maintain the resort’s renowned standards and guest satisfaction.