Sous Chef — Farm-to-Table Kitchen Leader

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

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.