Sous Chef

High Hampton Inn; Cashiers (NC); On-site; USD 40,000 - 60,000; Full time

Job summary

High Hampton Inn in Cashiers, NC is seeking a dedicated individual to manage the dinner service and culinary team. Responsibilities include overseeing menu development, staff training, and ensuring efficient operations amidst a professional kitchen setting.

The ideal candidate will have a culinary degree and several years of experience in the food and beverage sector, with strong communication and problem-solving skills. This role demands physical endurance and the ability to work in a dynamic environment.

Qualifications

• 2-3 years of experience in the restaurant or hotel food and beverage field.
• Ability to effectively communicate with guests, managers, and team members.
• Must be able to lift up to 50 lbs and stand for long hours.

Responsibilities

• Manage dinner service and staff work schedules.
• Develop and test new menu items.
• Provide training and coaching to line cooks and stewarding staff.

Skills

Excellent verbal and written communication skills

Strong analytical and problem-solving skills

Ability to coach team members

Education

Culinary degree from an accredited institution

High school diploma or equivalent

Job description

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.

1525 Hwy 107 South Cashiers, NC 28717

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
• Works with the Dining Room Management team to achieve smooth, sufficient service periods. Educate Wait Staff in menu knowledge and service knowledge
• Scheduling Culinary and Stewarding Teams for full coverage of operations and control of labor costs. All tracking and reporting of daily, weekly and monthly costs
• Track and report all daily, weekly, and monthly labor and food costs
• All ordering/purveyor relationships and control of food and operating costs
• May act as the High Hampton Culinary representative at outside events
• Coaches, counsels, and reviews 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
• Communication with other departments to assure seamless hotel operations
• Participates in weekly Manager’s meeting when Executive Sous Chef is unable to attend
• Relays information to staff in the weekly kitchen staff meeting

Must comply with all company policies and procedures.

Regular and consistent attendance is required to perform the essential functions of this position.

Must be able to work well with other Team Members, Managers, and interact with our 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 be able to 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 be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

Physical Demands

• Requires long hours of work, heavy lifting, many hours of standing, and exposure to hot pans and sharp knives.
• Must be able to operate a company vehicle or golf cart safely
• Must be able to lift up to 50 lbs.

Work Environment

• Professional kitchen
• May be asked to work outside in all weather conditions