The NuWray Hotel Sous Chef supports in managing the kitchen operations for Carriage House Sundries at the NuWray Hotel.

The Sous Chef is responsible for assisting the executive chef with day-to-day operations of the NuWray Hotel culinary department, upholding service standards, and helping to meet and exceed profit goals.

Essential Job Duties:

Operational Management:

Assist with the management and proper operation of the Carriage House Sundries kitchen primarily, but also Roland's, and the NuWray Hotel Restaurant.

Staff Leadership:
Hire, train, and supervise kitchen staff, fostering a positive and productive work environment.

Sanitation and Safety:
Ensure compliance with federal, state, and local sanitation and safety regulations. Practice and enforce safety standards.

Scheduling:
Schedule kitchen employees according to staffing guides and weekly forecasts to ensure efficient operation.

Menu Development:
Develop new menu ideas and recipes in collaboration with the Executive Chef, incorporating seasonal and local ingredients.

Guest Satisfaction:
Monitor and maintain high levels of guest satisfaction by ensuring food quality, value, variety, and timeliness.

Cost Control:
Manage food costs through wise purchasing, accurate pricing, portion control, and waste reduction.

Inventory Management:
Perform and oversee inventory of perishable and non-perishable goods, ensuring proper stock rotation and avoiding spoilage.

Equipment Maintenance:
Ensure all kitchen equipment is properly maintained and stored, and coordinate repairs as needed.

Reporting:
Write and file reports regarding kitchen activities, performance, and any issues that arise.

Collaboration:

Coordinate kitchen operations with the Executive Chef, Restaurant Operations Manager, Assistant Manager, and purchasing department to ensure seamless service.

Training and Development:
Assist in the training of service staff regarding ingredients, kitchen procedures, and food presentation.

Performance Evaluation:
Review and evaluate kitchen employees regularly, providing feedback and guidance to ensure continuous improvement.

Professional Conduct:
Uphold the goals, culture, service standards, and values of the NuWray Hotel.

Qualifications:

Education:
High school diploma required. Culinary degree, certification(s), or formal apprenticeship training preferred.

• Experience: Minimum of five (5) years of related culinary management experience. Equivalent combinations of education, experience, and training will be considered.

Financial Acumen:
Proficiency in inventory and cost controls, fiscal planning, and profit and loss reporting.

Leadership:
Demonstrated leadership qualities with the ability to develop respect and loyalty among peers, subordinates, and upper management.

Guest Service:
Proven commitment to delivering world-class guest service and the ability to motivate others to do the same.

Communication:
Excellent communication skills (oral and written), the ability to communicate ideas effectively. Ability to learn and use new technology a plus.

Interpersonal Skills:
Strong interpersonal skills to work with a diverse group within the organization.

Initiative:
Proactive with exceptional professionalism, good judgment, and the ability to anticipate, address, and troubleshoot issues.

Organizational Skills:
Strong organizational, planning, and project and time management skills. Ability to prioritize work under deadlines with a focus on quality and detail.

Physical Requirements:

• Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for up to ten (10) hours per day.
• Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
• The employee may work in an office, restaurant or kitchen, or outdoor environment with fluctuations in temperature and conditions (e.g. heat, cold, and/or humidity).

Job Type:
Full-time

Pay:
From $50,000.00 per year

Benefits:
401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance

Experience:
Culinary experience: 1 year (Preferred)

Cooking: 1 year (Preferred)

Ability to Commute:
Burnsville, NC (Preferred)

Ability to Relocate:

Burnsville, NC:
Relocate before starting work (Required)

Work Location:
In person

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