Sous Chef

Southall; Rolling Meadows (TN); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading farm and inn in Tennessee is seeking a Sous Chef to oversee kitchen operations, manage culinary staff, and ensure high-quality dining experiences. Candidates should have extensive fine dining experience, preferably with management background, to contribute to innovative menus in an upscale setting.

Qualifications

• Minimum of 3 years in the industry focused on fine dining.
• At least 2 years of management experience.
• Experience in a high-end hotel or resort is preferred.

Responsibilities

• Oversee kitchen operations and culinary staff.
• Manage food and labor costs while ensuring quality.
• Educate and develop culinary department members.

Skills

Fine dining experience

Kitchen management

Culinary training

Conversational Spanish

Education

Culinary degree

Job description

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At Southall Farm & Inn, we are looking for team members to help us as we continue our journey to inspire culinary consciousness – showcasing fresh, seasonal fare that highlights the path from seed to plate. Our dining experiences take place just steps from where our ingredients are grown and raised.

Our two restaurants, Sojourner, and January, each evoke a feeling of their own; Sojourner, our center of the life in the Inn, where all are welcome to gather, and our all-day and in-room dining emanates from its kitchen. The vibe is elegant but casual. January, exclusively open for dinner, with each meal dependent on the season and ingredients available for harvest. It is where our guests will come to share the joy of a meal with family and friends all while watching it all prepared in state-of-the-art open kitchen.

Responsibilities:

The Sous Chef’s responsibilities will include oversight of the following areas within the Inn at Southall:

• An all-day dining line that will serve breakfast, lunch, and dinner for the public spaces as well as in room dining.
• A prep kitchen, pastry kitchen and chocolate room are also found on the main floor of The Inn.
• Below the main floor of The Inn is a commissary space where all shipping, receiving, distribution, and storage takes place as well as a small in-house butchery. A team member cafeteria which will operate 7 days a week and feed approximately 150 people per day.
• The Sous Chef’s responsibilities will include but not be limited to dish & technique creation, scheduling, inventory, ordering, culinary training and managing kitchen staff, and maintain the highest levels of quality and control possible.
• Educating, nurturing, supervising, and developing all members of the culinary department in the inn, as well as other departments for the betterment of our culinary program.
• Ensuring that all operations of the inn operate in a clean, sanitary, and organized fashion. Products must be received, stored, and handled properly in all phases of preparation.
• Managing the business; labor cost, food cost, and operating costs should all be monitored and kept in line depending on season and volume.

Skills and Experience:

• Minimum of 3 years in the industry with a focus on fine dining
• Minimum of 2 years management in a kitchen
• Minimum of 1 year experience working in a high-end hotel or resort, experience with Relais and Chateaux and Forbes standards is preferred but not required
• Opening experience preferred but not required
• Conversational Spanish is preferred but not required

Education and Requirements:

• Culinary degree preferred but not required
• Must be able to push, pull and lift 50 pounds
• Available to work weekends, evenings and/or holidays
• Must be able to walk and stand for prolonged periods as needed

Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.