Job Details

Description

Sous Chef at the Heirloom Room Creekside Restaurant and Bar - Gatlinburg

General Responsibilities

• Responsible for assisting the Chef with the overall Heart of House operations.

• Assumes responsibility of daily Heart of House operations in the absence of the Chef

• Adheres to Sanitation and Cleanliness Standards, trains, and oversees Heart of House team and ensures their understanding of cleanliness standards.?

• Assists the Chef with inventory and ordering protocols on a daily / weekly / monthly basis as is determined by Standard Operating Procedures.

• Takes ownership of and always maintains food quality standards.??

• Leads with pride and understanding, focuses intently on training, education, communication, and support of Heart of House team members.

• Assists Chef with overseeing training protocols to improve the performance of Heart of House team to ensure consistent quality.

Specific Responsibilities:

• Leads meal service periods and supports Heart of the House team members in preparing meals during service periods.

• Assists Chef in research, development, and implementation of standard recipes to adhere to food cost requirements and quality standards.

• Monitors daily Heart of the House team levels to remain in compliance with standards set forth by AATMOS.

• Adheres to Sanitation and Cleanliness Standards, trains and oversees Heart of the House team members and ensures their understanding of cleanliness standards.

• Provides a safe, communicative, supportive environment for team members.

• Takes ownership of and always maintains food quality standards,

• Implements training protocol set forth by the Chef to improve performance of kitchen team members to ensure consistent quality.

• Adheres to standard food rotation practices to eliminate waste, trains Heart of the House team to follow first in first out procedure.

• Leads with pride and understanding, focuses intently on training, education, communication, and support of Heart of the House team.

• Mediates and resolves conflicts between team members as necessary, reports unmanageable issues to Executive Chef.

Requirements

Minimum 2 Years Restaurant Leadership Experience

Degree in hospitality management, culinary degree, or on-the-job work experience as a Sous Chef

Flexible schedule, willing to work weekends and holidays, as required.

Ability to lift a minimum of 50 pounds and stand on feet for long periods.

Serv Safe manager Certificate required within 90-days of hire.