Sous Chef

Castle Hot Springs; Morristown (TN); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Company Paid Life Insurance

Company Paid Long Term Disability

Direct Deposit

Flexible Spending Account (Medical)

Employee Shuttle

401K with Match

Job summary

Castle Hot Springs is seeking a hands-on Sous Chef to supervise the Harvest kitchen, uphold the resort’s high standards, and lead training for a culinary team focused on farm-to-table cuisine and sustainable practices.

As a Relais & Châteaux property, the role emphasizes program-driven, high-quality food presentation and collaboration with service staff to ensure guest satisfaction and seamless operations.

Qualifications

• Must have culinary knowledge and ability to train staff.
• Experience maintaining health and safety standards in food handling.
• Ability to manage scheduling and supervise payroll-related tasks.

Responsibilities

• Oversee daily operations of the Harvest kitchen.
• Select, train and supervise kitchen staff in menu preparation.
• Ensure proper receiving, storage, and rotation of food products.
• Adhere to control procedures for cost and quality.
• Supervise daily cleaning of walk-in and reach-in equipment.
• Report any equipment repairs to Chef and engineering.
• Recruit, order product, and perform other administrative tasks.
• Cultivate teamwork between kitchen and service staff.

Skills

Leadership

Communication

Education

Culinary Degree Preferred

Job description

JOB SUMMARY

This position contributes to Castle Hot Springs’ success by supervising the culinary operations and food quality for Harvest restaurant. The Sous Chef is expected to be a ‘hands‑on’ leader maintaining the highest standards of quality for our guests, overseeing training and motivating the culinary team to cook and present food according to the resort’s standard recipes to create high‑quality dishes. Castle Hot Springs is a Relais & Chateaux property with an on‑property farm and a nationally recognized culinary program. Farm to Table cuisine, Regenerative Agriculture and Sustainability are part of our core values.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive

• Responsible for the daily operations of the Harvest kitchen.
• Select, train and supervise kitchen staff in the proper preparation of menu items.
• Ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations.
• Adhere to control procedures for cost and quality.
• Supervise daily cleaning of walk‑in and reach‑in for safety reasons.
• Report any equipment needing repair to the Chef and engineering for service.
• Perform other duties as requested such as, VIP parties and staff meetings.
• Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co‑workers, and management.
• Carry out supervisory responsibilities in accordance with organization policies and applicable law.
• Ensure all stations are properly staffed while keeping payroll costs in line with business levels.
• Supervise, train, and motivate all kitchen staff.
• Prepare schedules, monitor kitchen payroll, and take an active role in recruiting, ordering product, and other administrative tasks.
• Maintain high employee morale and a good reliable staff by motivating and training.
• Cultivate a strong working relationship with the Harvest service staff and perpetuate a spirit of teamwork between the kitchen and service staff.
• Ensure that all employees maintain high standards of dress and personal hygiene.
• Ensure proper maintenance and care is exhibited by all employees toward equipment.
• Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations.
• Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff.
• Effectively coach and counsel (when appropriate) providing continued staff development.
• Perform additional duties as requested by the Executive Chef.

JOB REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Requires extending arms, bending and stooping to reach materials.
• Ability to work on slippery surfaces, and work well under pressure.
• Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.).
• Ability to lift 100 lbs. and carry 50 lbs.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Must be experienced in the operation of all commercial kitchen equipment.
• Must work well with all other departments.
• Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented.
• Ability to listen effectively, to speak and write English clearly.
• Good communication skills; able to manage and motivate people.
• Promote excellent guest relations while living the Castle Hot Springs Commitments.
• Maintain a high level of work quality and quantity per resort standards.
• At all times maintain the highest standards of professionalism, ethics, and a positive attitude.

QUALIFICATIONS

• Culinary Degree Preferred
• Current Food Handler's Card
• 1-3 years experience in a kitchen management position
• Hospitality and guest service experience required

BENEFTIS

• Medical Insurance
• Dental Insurance
• Vision Insurance
• Company Paid Life Insurance
• Company Paid Long Term Disability
• Direct Deposit
• Flexible Spending Account (Medical)
• Employee Shuttle
• 401K with Match