Sous Chef: Lead Kitchen, Menu, & Banquet Excellence

management-davidsonhospitality; Adairsville (GA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Multiple Tiers of Medical Coverage

Dental & Vision Coverage

24/7 Teledoc service

Free Maintenance Medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off (vacation, sick, bereav)

401K Match

Job summary

Barnsley Resort in Georgia seeks a passionate Sous Chef to lead a talented culinary team, plan menus, and ensure quality across service. You will collaborate with the Executive Chef and banquet operations, manage inventories, and maintain high standards of food safety in a fast-paced, resort kitchen.

This role offers competitive pay, benefits, and opportunities for career growth within Davidson Hospitality Group.

Qualifications

• College degree or certification in culinary or hospitality field preferred.
• Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication skills, both verbal and written.
• Ability to manage inventory, including ordering and receiving products.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Understanding of food safety and sanitation guidelines and regulations.

Responsibilities

• Assist in obtaining financial goals.
• Assist in the directing and correcting the presentation and portioning of food according to Davidson standards.
• Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
• Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.
• Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.
• Complete all assigned paperwork accurately and timely.
• Complete daily food requisition and oversee specials utilizing and build up of overstock.
• Keep in contact with banquet department to ensure quality and consistency.
• Maintain work areas clean and organized.
• Order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.
• Participate in banquet functions from planning to preparation to dish up of function.
• Report unsafe conditions immediately.
• Assist in directing staff in sanitation and sanitary food handling.
• Assist in scheduling staff according to business levels.
• Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.
• Maintain and monitor overtime, labor and food costs.
• Perform in the capacity of any position supervised.
• Prepare and train staff in use of working menus, recipe cards and photo standards.
• Assist in conducting performance appraisals.
• Attend all required meetings.
• Other duties as assigned by supervisor.

Skills

Leadership

Communication

Inventory management

Food safety

Culinary techniques

High-volume kitchen

Education

Culinary degree or hospitality certification

Hospitality education

Job description

Barnsley Resort in Georgia seeks a passionate Sous Chef to lead a talented culinary team, plan menus, and ensure quality across service. You will collaborate with the Executive Chef and banquet operations, manage inventories, and maintain high standards of food safety in a fast-paced, resort kitchen.

This role offers competitive pay, benefits, and opportunities for career growth within Davidson Hospitality Group.