Sous Chef

Location Sewanee, TN
Property The Sewanee Inn
Date Posted October 13, 2017
Job Type Food & Beverage

Description

Sewanee, TN – The Sous Chef is to achieve food and beverage revenue, profit and customer satisfaction goals by overseeing preparation of the menu and managing the operation of the kitchen.

PRIMARY RESPONSIBILITIES

  • Participate in the development and implementation of business strategies for the kitchen that are aligned with the company’s overall mission, vision, values and strategies
  • Participate in the development of the kitchen’s business strategies
  • Implement strategies for the kitchen that support achievement of the hotel’s goals
  • Monitor status regularly and adjust strategies as appropriate
  • Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
  • Deliver the company experience for guests and employees
  • Communicate and reinforce the service vision for the hotel to managers and employees
  • Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective
  • Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience
  • Provide employees with the tools and environment they need to deliver the company experience
  • Develop and implement strategies and practices that support employee engagement
  • Create luxury for the senses by managing the food preparation for a fine dining experience
  • Seek out sources of fresh, local food; monitor all produce and meat for freshness
  • Suggest daily specials that incorporate seasonal or special order ingredients
  • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food
  • Ensure that unused food is stored properly in order to minimize waste and maximize quality
  • Coordinate service with restaurant and banquet operations
  • Manage the daily operation of the kitchen
  • Coordinate the inventory, purchasing and disbursement of all supplies with the purchasing manager
  • Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
  • Schedule staff based upon forecasted volumes
  • Prepare reports summarizing food and beverage profitability, customer satisfaction, etc.
  • Keep current with local competition; adjusts menu periodically to create a “point of difference” in the marketplace

Job Requirements

  • Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication
  • Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources
  • Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels
  • Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task and preparing to overcome expected difficulties
  • Minimum of 3 years experience in cooking and managing a culinary team in a hotel, or upscale food and beverage operation
  • Degree from internationally recognized culinary institution preferred

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