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 cost.
• Assists in managing the menu matrix to ensure a variety of guest experiences and the most efficient production.
• Assists in menu development, testing, training, and implementation.
• Works with the Dining Room Management team to achieve smooth, effective service periods.
• Educates Wait Staff in menu knowledge and service knowledge.
• Schedules 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 costs.
• Assists in ordering/purveyor relationships and control of food and operating costs.
• May act as the High Hampton Culinary representative at outside events.
• Coaches, counsels, and reviews line cooks and stewards with the assistance of the chef team.
• Contact for all maintenance issues in the kitchen.
• Maintains a professional atmosphere in the kitchen at all times.
• Communicates with other departments to ensure seamless hotel operations.

Must 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 Responsibilities: Line Cooks and Ware Washers

Education and Experience:

• Culinary 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 Skills: Excellent verbal and written communication skills are essential. The ability to resolve conflict and create a Win/Win solution is a must. Individual 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 Skills: Strong analytical and problem-solving skills imperative. Able to understand and interpret basic financial statements and reports to improve performance. Understanding of overall P & L required with a specific focus on food and beverage cost management.

Reasoning Ability: Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals.

Physical Demands: Requires long hours of work, heavy lifting, and many hours of standing, exposure to hot pans and sharp knives. Must be able to operate a company vehicle or golf cart safely.

Work Environment: Professional Kitchen & Office, 1,400 acres of High Hampton property.

High 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.

For immediate application and interview, please stop by our Operations Center located at 82 White Owl Lane, Cashiers, NC 28717 between the hours of 9 am and 4 pm, Monday-Friday. Please bring your resume or your employment history.

High Hampton is an Equal Opportunity Employer.

• Opportunity for professional growth and development.
• Work in a professional kitchen environment.
• Access to seasonal events and amenities on property.
• Engagement with nature and a historic setting.

• Culinary degree from an accredited institution.
• 2-3 years of experience in restaurant or hotel food and beverage.
• Excellent verbal and written communication skills.
• Strong analytical and problem-solving skills.
• Ability to manage labor and food costs effectively.
• Experience in coaching and training kitchen staff.