Sous Chef - Ole Red BNA

Rooted in the unparalleled country music history of the Grand Ole Opry, Opry Entertainment Group (OEG) produces multi-platform entertainment experiences through its growing portfolio of entertainment venues and media -- including the world-famous Grand Ole Opry, the iconic Ryman Auditorium, WSM Radio, Ole Red (in partnership with Blake Shelton) and Circle, a television and video-on-demand network. Our long-standing presence in the music industry allows us to partner with country music artists at all stages in their careers to bring entertainment to country music lovers around the world. Through concerts, tours, restaurants, retail, television, radio, digital content, and more, Opry Entertainment Group connects millions of music fans to the artists they love through experiences they'll never forget. The Sous Chef will create and execute the menu recipes defined by the Ole Red brand for the location in the Nashville International Airport. This individual will oversee the staff and details related to the

production and execution of the menu items.

• Manage food production and presentation while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations.
• Uphold menu and recipes to Ole Red standards.
• Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance.
• Select, train, and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company.
• Responsible for meeting the budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the restaurant.
• Maintain proper purchasing and inventory levels of all food, beverage, and non-food and beverage products based on fiscal business projections.
• Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required.
• 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.

• Ensure understanding of and compliance with all food- and beverage-related federal, state, and local rules/regulations, as well as all Ole Red policies and procedures.
• Uphold Ole Red's standard operating procedures (SOPs), including strict controls over loss prevention.
• Able to make decisions in the absence of Executive Sous Chef and General Manager.
• Perform other duties as assigned.