Sous Chef

Elior; Knoxville (TN); On-site; USD 45,000 - 55,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Voluntary UNUM for Accident, Critical-

Discount Program

Commuter Benefits

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Paid Time Off

Job summary

Lancer Hospitality at Zoo Knoxville is seeking an experienced Sous Chef to lead culinary operations, develop menus, oversee production, and ensure safety and quality. Drug screening and background check are required.

The role requires 3–5 years of culinary management, strong leadership and budgeting experience, and a bachelor’s degree in a related field is preferred. This is an onsite position with comprehensive benefits.

Qualifications

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3-5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.

Responsibilities

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and budgetary constraints; participate in menu planning activities including purchasing specifications, product testing and development.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure finished product quality.
• Inspect assigned units to observe food preparation quality, appearance, and sanitation of areas, equipment and staff.
• Implement culinary production for events, monotony breakers, and catered functions.
• Supervise and participate in preparation and display of menu items for special functions.
• Maintain inventory controls for food, supplies, and equipment; interview, train and evaluate staff.
• Control revenue and expenses to meet financial goals; ensure highest level of customer service.

Skills

Culinary management

Leadership

Budgeting

Communication

Education

Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management

Job description

Job Reference Number: 41444
Employment Type: Full-Time, Onsite
Segment: Dining & Events
Brand: Lancer-Hospitality
Location: Zoo Knoxville

The Role at a glance

We are looking to add a skilled, experienced Sous Chef to our Lancer Hospitality team at Zoo Knoxville! Drug screening & background check required for this role.

What you'll be doing

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Implement culinary production for special events, monotony breakers, and catered functions.
• Supervise and participate in the preparation and display of menu items for special functions.
• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.
• Other duties as assigned.

What we're looking for: Must-haves

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3- 5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.

What we're looking for: Nice-to-haves

• Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

Compensation Range

$50,000/year

Our Benefits

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off

About Lancer

Lancer Hospitality has over 30 years of experience supporting a diverse clientele in a variety of settings with their foodservice needs. Our management experience has allowed us to develop strong, long-lasting, and personal relationships with clients and to build a scope of service that can make a real difference in businesses and communities.

About Elior North America

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer

This job description can be revised by management as needed.