Senior Sous Chef

HIGH HAMPTON•Cashiers, NC

3d•Onsite

About The Position

The Senior Sous Chef position ensures a 5-star culinary experience and atmosphere for every guest, every meal, and every day focusing on quality, execution, and consistency. This position is a tenured member of the sous chef team. In addition to managing the line-level team and their daily operations, the senior sous chef runs outside events and on-property catering ensuring a smooth execution of these events outside of the kitchen. This position is also in charge of the kitchen operations when the chef is absent. This position also contributes to the menu matrix.

Requirements

Culinary degree from an accredited institution and 2-3 years of experience directly in the restaurant or hotel food and beverage field or 4-5 years of experience in the above areas
Excellent verbal and written communication skills are essential
The ability to resolve conflict and create a Win/Win solution is a must
Individual guest and group communication skills necessary
Must be able to coach subordinates to improve performance and focus
Must speak with confidence and authority in representing High Hampton
Strong analytical and problem-solving skills imperative
Able to understand and interpret basic financial statements and reports to improve performance
Understanding of overall P & L required with a specific focus on food and beverage cost management
Requires long hours of work, heavy lifting and many hours of standing, exposure to hot pans and sharp knives
Must be able to operate a company vehicle or golf cart safely

Responsibilities

Day-to-day management of service and production, including managing product utilization for targeted food cost and managing the work schedule of culinary and ware washing staff for appropriate labor cost
Manage the menu matrix to ensure a variety of guest experience and most efficient production
Take a lead role in menu development, testing, training, and implementation
Works with the Dining Room Management team to achieve smooth, effective service periods.
Educate Wait Staff in menu knowledge and service knowledge
Scheduling Culinary and Stewarding Teams for full coverage of operations and control of labor costs
Track and report all daily, weekly, and monthly labor and food costs
All ordering/purveyor relationships and control of food and operating costs
May act as the Blackberry Farm Culinary representative at outside events
Coaches counsels and reviews line cooks and stewards with the assistance of the Executive Chef
Contact for all maintenance issues in the kitchen
Maintain a professional atmosphere in the kitchen at all times
Communication with other departments to ensure seamless hotel operations
Must comply with all company policies and procedures.
To perform the essential functions of this position regular and consistent attendance is required.
Must be able to work well with other Team Members and Managers and interact with our guests.