• Sous Chef - Ole Red Gatlinburg

    Job Location(s) US-TN-Gatlinburg
    Posted Date 1 week ago(2/9/2020 8:28 PM)
    Job ID
    Job Location Name
    Ole Red Gatlinburg
    Food and Beverage
  • Overview

    The Sous Chef will create and execute the menu recipes defined by the Executive Sous Chef.  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
    • Work with the Executive Chef and Executive Sous Chef to create and develop menus, standard recipes and presentations by leveraging industry experience and current culinary trends
    • Uphold menu and recipe standards set by Executive Chef
    • 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
    • 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 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 federal, state, and local rules/regulations, as well as all Opry Entertainment 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 Sous.
    • Perform other duties as assigned




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


    • Minimum of 5 years restaurant culinary experience required
    • Minimum of 2 years in culinary management
    • Special event and/or banquet/catering preferred
    • Experience opening a new restaurant is preferred
    • Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
    • Excellent verbal and written communication skills
    • Financial background with proven ability to identify opportunities for revenue enhancement and fiscal management
    • 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 and clearly communicate expectations


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



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