Sous Chef (Kitchen Manager) - Ole Red Gatlinburg

Ryman Hospitality Properties; Gatlinburg (TN); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading hospitality company is seeking a Sous Chef (Kitchen Manager) for their Ole Red Gatlinburg location. This role involves creating menu recipes, managing food production, and developing a cohesive culinary team. Candidates should have significant culinary experience and a strong background in management to exceed guest expectations and meet financial goals.

Qualifications

• 3+ years restaurant culinary experience required.
• 2+ years in culinary management.
• ServSafe certification preferred.

Responsibilities

• Manage food production and presentation while leading the culinary team.
• Select, train, and develop culinary team members.
• Ensure compliance with food safety regulations.

Skills

Leadership

Communication

Financial Management

Problem Resolution

Education

High school diploma or equivalent

Bachelor's degree in Culinary or Hospitality

Tools

Microsoft Office

POS systems

Job description

Join to apply for the Sous Chef (Kitchen Manager) - Ole Red Gatlinburg role at Ryman Hospitality Properties.

Create and execute the menu recipes defined by the Ole Red brand for the Ole Red Gatlinburg location. Oversee the staff and details related to the production and execution of the menu items.

1. Manage food production and presentation while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations.
2. Uphold menu and recipes to Ole Red standards.
3. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.
4. Prepare items from catering menus for catering and banquet events.
5. Select, train, and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company.
6. Responsible for meeting the budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the restaurant.
7. Maintain proper purchasing and inventory levels of all food, beverage, and non-food and beverage products based on fiscal business projections.
8. Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required.
9. Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring that the highest levels of safety and sanitation are achieved.
10. Ensure understanding of and compliance with all food- and beverage-related federal, state, and local rules/regulations and all Ole Red policies and procedures.
11. Uphold Ole Red standard operating procedures (SOPs), including strict controls over loss prevention.
12. Able to make decisions in the absence of the Executive Chef.
13. Perform other duties as assigned.

Education

• High school diploma or equivalent required; Bachelor's degree in Culinary or Hospitality preferred.

Experience

• 3+ years restaurant culinary experience required.
• 2+ years in culinary management.
• Experience opening a new restaurant is preferred.

Knowledge, Skills, And Abilities

• Intermediate computer skills with Microsoft Office and familiarity with POS system functionality.
• Excellent verbal and written communication skills.
• Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management.
• Excellent analytical and problem resolution skills with the ability to proactively recommend solutions.
• Strong leadership and managerial skills that include the ability to coach, develop, and clearly communicate expectations.

Licenses / Certifications

• ServSafe certification preferred.

Seniority level

• Mid-Senior level.

Employment type

• Full-time.

Job function

• Management and Manufacturing.