Sous Chef, Madisons

200main; Highlands (NC); On-site; USD 45,000 - 60,000; Full time

Job summary

200main is looking for a Sous Chef in Highlands, NC, to lead the kitchen team during service. The role includes oversight of food preparation and adherence to health standards, as well as training new team members.

Candidates should have experience in high-volume kitchens and possess strong leadership and communication skills. The position requires standing for extended periods and lifting up to 50 pounds.

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Qualifications

• Experience working in a high-volume kitchen is required.
• Demonstrated leadership skills required.
• Excellent teamwork and strong communication skills required.
• Ability to stand for long periods in a hot environment.
• Must regularly lift and/or move up to 50 pounds.

Responsibilities

• Ensure team preparation for each service is complete and clean.
• Assist with prep as needed.
• Train existing and new culinary team members.
• Coach and discipline employees as needed.
• Ensure culinary areas meet health standards.
• Create daily specials utilizing seasonal ingredients.
• Maintain cleanliness in food storage areas.
• Address customer concerns as needed.

Skills

Leadership skills

Teamwork skills

Communication skills

Education

Associates or bachelor's degree in culinary arts

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
• 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.