• Executive Sous Chef - Ole Red Gatlinburg

    Job Location(s) US-TN-Gatlinburg
    Posted Date 3 weeks ago(3 weeks ago)
    Job ID
    2018-1403
    # of Openings
    1
    Job Location Name
    Ole Red Gatlinburg
    Category
    Food and Beverage
    Type
    Full-Time
  • Overview

    The Executive Sous Chef will define the Ole Red culinary brand by creating and executing menu recipes. This individual will oversee the staff and details related to the production and execution of the menu items.

    Responsibilities

    • Manage food production and presentation, while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations
    • Responsible for attaining budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the venue
    • Select, train and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company
    • Work with the Executive Chef to execute developed menu and standards create and develop menus, standard recipes and presentations by leveraging industry experience and current culinary trends. 75% of menu will be standardized and 25% will be created based on local market
    • Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance
    • Prepare items from catering menus for catering and banquet events, as well as special artist related requests
    • Maintain proper purchasing and inventory levels of all food, beverage and non-food and beverage products based on fiscal business projections
    • Supervise and develop receiving team
    • Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required
    • Execute strategic sourcing plan resulting in maximum profitability through optimum purchasing, pricing and rebates
    • 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 federal, state, and local rules/regulations, as well as all company policies and procedures
    • Uphold Ole Red standard operating procedures (SOP’s), to include strict controls over loss prevention
    • Able to make decisions in absence of Executive Chef or General Manager
    • Perform other duties as assigned

    Qualifications

    Education:

    • High School Diploma Required
    • Bachelor’s degree in Culinary or Hospitality preferred

    Experience:

    • Minimum of 5 years restaurant culinary experience required
    • Minimum of 3 years in culinary management
    • Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management
    • Intermediate computer skills required
    • Experience with POS system required
    • Special event and/or banquet/catering preferred
    • Fine dining and/or Fast-paced casual dining experience is preferred
    • Excellent verbal and written communication skills
    • Excellent analytical and problem resolution skills, with the ability to proactively recommend solutions
    • Strong leadership and managerial skills that include the ability to coach, develop, discipline and clearly communicate expectations

    Licenses/Certifications:

    • Servsafe preferred
    • Valid TN driver’s license
    • This position requires a pre-employment drug screening

     

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