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Events Sous Chef

1 month ago

Franklin, United States Southall Full time
Job DescriptionJob Description

Position: Event Sous Chef

Reports to: Executive Event Chef

Job Type: Full-Time, Exempt

Position Description

Southall is a premier destination bringing nature, produce and people together in a powerful and unique way. The Event Sous Chef will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven culinary delights that fully utilize the wealth of amazing produce that we have on property. The Event Sous Chef will be responsible for managing culinary operations within the Event Center at Southall as well as future auxiliary event spaces on property. Working with the Executive Event Chef, the team will represent the culinary department with honor and professionalism throughout all departments.

Responsibilities

  • The Event Sous Chef's responsibilities will include oversight of a 5,000 square foot event center with a full catering kitchen, breakout space, an event lawn, and pre-function space as well as the potential to create events in a variety of different locations on property.
  • Responsibilities will include sourcing vendors, creating operating and team member manuals, creating spreadsheets for inventory and ordering, building relationships with strategic partners, hiring, and training staff, and assisting the Food & Beverage Team and Executive Chef with all aspects of a luxury resort and event spaces.
  • Additional responsibilities will include but not be limited to: scheduling, inventory, ordering, culinary training and managing kitchen staff, and maintain the highest levels of quality and control possible.
  • Educating, nurturing, supervising, and developing all members of the culinary department in the event’s center, as well as other departments for the betterment of our culinary program.
  • Ensuring that all operations of the event center operate in a clean, sanitary, and organized fashion. Products must be received, stored, and handled properly in all phases of preparation.
  • Managing the business; labor cost, food cost, and operating costs should all be monitored and kept in line depending on season and volume.

Skills and Experience

  • Minimum of 5 years in the industry with a focus on fine dining
  • Minimum of 1 year of management experience in a kitchen
  • Minimum of 1 year experience working in a high-end hotel or resort, experience with Relais and Chateaux and Forbes standards is preferred but not required
  • Conversational Spanish is preferred but not required
  • Intermediate Computer Skills

Education and Requirements

  • Culinary degree preferred but not required
  • Must be able to push, pull and lift 50 pounds
  • Available to work weekends, evenings and/or holidays
  • Must be able to walk and stand for prolonged periods as needed

Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.