Sous Chef

It's fun to work in a company where people truly BELIEVE in what they're doing!
We're committed to bringing passion and customer focus to the business.

The Sous Chef supports daily kitchen operations by assisting in leadership, execution, and quality control across all stations. This role helps oversee food preparation, presentation, and service while ensuring consistency, cleanliness, and adherence to food safety standards. The Sous Chef mentors and trains kitchen staff, assists with inventory and cost control, and collaborates with the Chef to maintain efficient operations and deliver a 5-star dining experience for our guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Day-to-day management of dinner service and production, including managing product utilization for targeted food cost, and managing work schedule of culinary and ware washing staff for appropriate labor cost
Manage the menu matrix of all dinner for the week to yield the best product, variety of guest experience, and most efficient production
Assist in menu development, testing, training, and implementation
Works with the Dining Room Management team to achieve smooth, sufficient 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. All tracking and reporting of daily, weekly and monthly 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 PM cooks and stewards with the assistance of the Executive Chef
Contact for all maintenance issues for the kitchen
Maintain a professional atmosphere in the kitchen at all times
Communication with other departments to assure seamless hotel operations
Participates in weekly Manager s meeting when Executive Sous Chef is unable to attend
Relays information to staff in the weekly kitchen staff meeting

Must comply with all company policies and procedures.
Regular and consistent attendance is required to perform the essential functions of this position.
Must be able to work well with other Team Members, Managers, and interact with our guests.

SUPERVISORY RESPONSIBILITIES
line cooks and stewarding staff

EDUCATION and EXPERIENCE
A 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
High school diploma or equivalent

LANGUAGE SKILLS
Excellent verbal and written communication skills are essential
Must be able to communicate effectively with guests, managers, and team members
Must be able to coach team members to improve performance and focus

MATHEMATICAL SKILLS
Strong analytical and problem-solving skills imperative
Must be 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


REASONING ABILITY
Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS
Requires long hours of work, heavy lifting, many hours of standing, and exposure to hot pans and sharp knives.
Must be able to operate a company vehicle or golf cart safely
Must be able to lift up to 50 lbs.

WORK ENVIRONMENT
Professional kitchen
May be asked to work outside in all weather conditions