In Room Dining Sous Chef

The PM Sous Chef as the primary Leadership role for the kitchen operations including dinner service. It is the PM Sous Chef s responsibility to create a 5-Star culinary experience and atmosphere for every guest, every meal, and every day focusing on quality, execution, and consistency.

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 breakfast, lunch for the week to yield best product, variety of guest experience and most efficient production
  

• Assist in menu development, testing, training and implementation
  

• Works with 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. 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 Mountain Culinary representative at outside events
  

• Coaches counsels and reviews PM cooks and stewards with assistance of Executive Chef
  

• Contact for all maintenance issues for kitchen
  

• Maintain a professional atmosphere in the kitchen at all times
  

• Communication with other departments to assure seamless hotel operations
  

• Participates in weekly Managers Meeting when Executive Sous Chef is unable to attend
  

• Relays information to staff in weekly kitchen staff meeting
  

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, Managers and interact with our guests.

SUPERVISORY RESPONSIBILITIES

• PM line cooks and stewarding staff
  

EDUCATION and/or EXPERIENCE

• Culinary degree from an accredited institution and 2-3 years experience directly in the restaurant or hotel food and beverage field or 4-5 years 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 with an eye toward improving performance
  

• Understanding of overall P & L required with 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 and many hours of standing, exposure to hot pans and sharp knives.
  

• Must be able to safely operate a company vehicle or golf cart
  

• Must be able to lift up to 50 lbs.
  

WORK ENVIRONMENT

• Professional kitchen
  

• May be asked to work outside in all weather conditions
  

• 5,200 acres of Blackberry Mountain property