Find Jobs
Find Jobs Near You – Available Work in Your Location
Skip to job details
BV
Brasstown Valley Resort & Spa
Sous Chef
Career Insights for Sous Chef
See where this job fits in the broader career landscape. Knowing your career path helps you see what's possible from here.
Scorecard
Based on Georgia data
Review key factors to help you decide if this role fits your goals. How is this calculated?
What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$54,207 / year median in Georgia
+9% projected growth
Job Description
Join Our Amazing Team at Brasstown Valley Resort & Spa! Nestled in the beautiful North Georgia mountains, Brasstown Valley Resort & Spa delivers an unforgettable luxury mountain experience through exceptional accommodations, award-winning dining, an 18-hole championship golf course, full-service spa, equestrian stables, and year-round activities for guests of all ages. Managed by Coral Hospitality , one of the Southeast's premier hospitality management companies, we're proud to create memorable experiences—and it all starts with our incredible team.
Job Summary:
We are seeking a skilled Sous Chef to assist our culinary team in preparing delicious meals and overseeing kitchen operations. The Sous Chef will collaborate with the Executive Chef to create menu items, manage kitchen staff, and ensure food quality and presentation meet our high standards.Qualifications:
- Proven experience working as a Sous Chef or in a similar role in a fast-paced kitchen environment.
- In-depth knowledge of culinary techniques, food safety standards, and kitchen equipment.
- Strong leadership skills to effectively manage kitchen staff and delegate tasks.
- Excellent time management and organizational abilities to prioritize tasks and meet deadlines.
- Ability to work flexible hours, including evenings, weekends, and holidays.
Responsibilities:
- Collaborate with the Executive Chef to plan and create menu items that meet quality standards.
- Assist in managing kitchen staff, including training, scheduling, and monitoring performance.
- Oversee food preparation, cooking, and presentation to ensure consistency and quality.
- Maintain inventory levels and order supplies as needed to meet operational requirements.
- Ensure compliance with food safety and sanitation regulations in the kitchen.
- Assist in developing new recipes and dish presentations to enhance the menu offerings.
- Handle any kitchen issues or emergencies that may arise and take corrective action promptly.