Sous Chef, Banquets

200main; Highlands (NC); On-site; USD 42,000 - 64,000; Full time

Job summary

200main is seeking a Sous Chef to lead the kitchen team during and between service times at Highlands, NC. The role will be dedicated to a kitchen and lead as needed across multiple properties, ensuring high-quality prep, plating, and service.

The Sous Chef will train culinary staff, coach team members, and enforce company standards while maintaining strong communication with front-of-house teams and addressing guest needs.

Qualifications

• Experience in high volume kitchen environments.
• Demonstrated leadership ability in a kitchen setting.
• Excellent teamwork and collaboration skills.
• Strong communication with kitchen and front of house teams.
• Associates or bachelor’s degree in culinary arts preferred but not required.
• Ability to stand long periods and lift up to 50 pounds.

Responsibilities

• Lead kitchen team during and between service times.
• Ensure prep is complete, clean, and meets company standards.
• Train culinary team on preparation, execution and plating of menu items.
• Coach, counsel, and discipline employees as needed.
• Oversee line cooks and dishwashers who report to the Sous Chef.
• Ensure compliance with health standards and company policies.
• Create daily soup and entrée specials using seasonal ingredients.
• Monitor inventory and place orders to replenish stock.
• Address guest concerns and inquiries as needed.
• Maintain order and discipline in the kitchen.
• Coordinate with kitchen and front of house for productive operations.
• Accommodate guest allergies or dietary restrictions.
• Attend Executive Chef advised meetings.

Skills

Leadership

Teamwork

Communication

High volume kitchen

Education

Associates or bachelor's degree in culinary arts

Graduate degree not required

Job description

Job Details

Job Location: Highlands, NC 28741

Job Overview

The Sous Chef works as a leader of the kitchen team during and between service times. Old Edwards operates multiple kitchens throughout its properties. This role will be assigned to a kitchen to lead as needed.

Responsibilities

• Ensure team preparation for each service is complete, clean, and according to company standards
• Assist with prep as needed
• Train existing and new culinary team members on preparation, execution and plating of all menu items
• Sous Chef will coach, counsel, and discipline employees as needed
• Team members that could report to the Sous Chef include Line Cooks and Dishwashers
• Ensure culinary areas adhere to company standards and all state and local health standards
• Create daily soup and entrée specials to compliment the current menu while utilizing seasonal ingredients
• Keep track of inventory and place orders to replenish. Ensure food storage areas are clean, tidy, labeled and rotate goods as required to ensure freshness
• Address customer concerns and inquiries as needed
• Maintain order and discipline in the kitchen
• Observe each cook and station to ensure quality, consistency, and cleanliness
• Communicate clearly with all kitchen and front of house teammates to ensure a beneficial and productive working environment
• Accommodate guest needs in the event of allergies or aversions
• Attend meetings as advised by the Executive Chef

Qualifications

• Experience working in high volume kitchen is required.
• Demonstrated leadership skills required.
• Excellent teamwork skills required
• Strong communication skills required
• Associates or bachelor's degree in culinary arts preferred, but not required
• Must have ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form
• Sous Chef is regularly required to stand for long periods of time, often in a hot environment
• The Sous Chef must regularly lift and/or move up to 50 pounds