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.
Summary
Benefits:
- Health Insurance – 50% paid by employer
- Discounted Vision and Dental Insurance
- Discounted Hotel Rooms
- Paid Time off / Vacation Pay
- Sick Pay
- Daily Pay with ZayZoon
At AATMOS, we value our employees and offer a range of benefits including competitive pay, opportunities for career advancement, and a positive work environment. Join our team of dedicated professionals committed to providing outstanding guest experiences.
Note: This job description is intended to provide a general overview of the position. It is not an exhaustive list of all responsibilities, duties, requirements, or working conditions associated with the role.