Sous Chef

The Sous Chef has a leadership role in the kitchen operations including breakfast, lunch, and dinner service. It is the 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 service and production, including managing product utilization for targeted food cost and managing the work schedule of culinary and ware washing staff for appropriate labor costAssists in managing the menu matrix to ensure a variety of guest experiences and the most efficient productionAssists in menu development, testing, training and implementationWorks with the Dining Room Management team to achieve smooth, effective service periods Educates Wait Staff in menu knowledge and service knowledgeSchedules culinary and stewarding teams for full coverage of operations and control of labor costs Tracks and reports all daily, weekly, and monthly labor and food costsAssists in ordering/purveyor relationships and control of food and operating costsMay act as the High Hampton Culinary representative at outside eventsCoaches counsels and reviews line cooks and stewards with the assistance of the chef teamContact for all maintenance issues in the kitchenMaintains a professional atmosphere in the kitchen at all timesCommunicates with other departments to ensure seamless hotel operationsMust 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 and Managers and interact with our guests.

SUPERVISORY

RESPONSIBILITIESLine Cooks and Ware WashersEDUCATION and EXPERIENCECulinary 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

LANGUAGE

SKILLSExcellent verbal and written communication skills are essential The ability to resolve conflict and create a Win/Win solution is a mustIndividual guest and group communication skills necessary Must be able to coach subordinates to improve performance and focus Must speak with confidence and authority in representing High Hampton

MATHEMATICAL

SKILLSStrong analytical and problem-solving skills imperative Able to understand and interpret basic financial statements and reports to improve performanceUnderstanding of overall P & L required with a specific focus on food and beverage cost management

REASONING

ABILITYMust be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL

DEMANDSRequires long hours of work, heavy lifting and many hours of standing, exposure to hot pans and sharp knivesMust be able to operate a company vehicle or golf cart safelyWORK ENVIRONMENTProfessional Kitchen & Office1,400 acres of High Hampton propertyHigh Hampton, listed on the National Register of Historic Places, has inspired residents and guests to connect with nature and each other for 96 years. Amenities at this 3,600-foot elevation, 1,400-acre property include a myriad of seasonal events, a scenic mountain golf course by Tom Fazio, five tennis courts, 15-miles of hiking trails, a 35-acre private lake for swimming, boating, fishing, and other water-related activities and top-notch high country cuisine. High Hampton is an Equal Opportunity Employer.