SOUS CHEF

Blackberry Mountain; Walland (TN); On-site; USD 50,000 - 75,000; Full time

Job summary

Blackberry Mountain in Walland, TN is seeking a Sous Chef to support daily kitchen operations, lead dinner production, and ensure a 5-star dining experience for guests.

You will mentor staff, assist with menu development, manage labor and food costs, and coordinate with the Chef and dining room team to deliver consistent, high-quality service in a professional kitchen environment.

Qualifications

• A culinary degree and 2–3 years of kitchen or hospitality experience, or 4–5 years in the above areas.
• High school diploma or equivalent.

Responsibilities

• Day-to-day management of dinner service and production, including labor and food cost control.
• Manage the weekly dinner menu matrix for variety and efficiency.
• Assist in menu development, testing, training, and implementation.
• Coach and train kitchen staff and coordinate with the Chef for smooth operations.
• Oversee inventory, ordering, and vendor relationships to control costs.

Skills

Communication

Team leadership

Cost control

Education

Culinary degree

High school diploma

Job description

Company Description

Blackberry Farm has been a Relais & Châteaux member since 1994, and Blackberry Mountain has been a member since 2018. In 2022, Blackberry Farm was named “#1 Best Hotel in Tennessee and #3 Best All Inclusive Resort in the U.S.” from U.S. News & World Report and received the Gold Award Best Hotel Rankings. In 2020, Blackberry Mountain was named “Hideaway of the Year” in the Hideaway Report and listed in the “It List 2020: The Best New Hotels in the World” by Travel + Leisure.

Sous Chef

• Date July 17, 2026
• Location Walland, TN
• Category Culinary
• Job type Full-Time

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.

1507 E. Millers Cove Rd Walland, TN 37886

The Sous Chef supports daily kitchen operations by assisting in leadership, execution, and quality control across all stations. This role helps oversee food preparation, presentation, and service while ensuring consistency, cleanliness, and adherence to food safety standards. The Sous Chef mentors and trains kitchen staff, assists with inventory and cost control, and collaborates with the Chef to maintain efficient operations and deliver a 5-star dining experience for our guests.

ESSENTIAL DUTIES AND 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 Blackberry Farm 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

Compensation

this position is: salaried, $50,000 - $75,000