Sous Chef

The Lodge:

The Lodge at Clayton Homes is a hospitality center for company executives and employees, hosting meetings, training, and event venues.  Our team provides a world class experience in a tranquil mountain retreat setting with comfortable lodging, excellent dining, state of the art technology, and attentive service.

The Dining Program Mission:

A locally inspired culinary endeavor that supports The Lodge’s mission with thoughtful attention to sustainability, quality, and well-being.  Gather at the table to break from work, exchange ideas and enjoy the community's company while dining on menus influenced by our Appalachian surroundings.  Carefully sourced, impeccable ingredients are used to create simple, yet skillfully prepared meals to nourish and delight our guests.

The ideal candidate for the Sous Chef position will be creative, efficient, and collaborative.  In addition to the responsibilities listed below, this position will offer a unique opportunity to contribute to the expansion of our new Culinary Program in menu and recipe development as well as shaping a positive and professional kitchen team.

• Plans and supervises production schedule for kitchen operations.
• Performs food preparation and cooking tasks for events.
• Works with Exec. Chef to plan seasonal menus and recipes.
• Ensures cleanliness, sanitation, and organization of kitchen based on safe food handling practices.
• Coordinates proper rotation of prepared products to assure prolonged usefulness and quality.
• Conducts food inventory and assists in food ordering.
• Monitors food loss and continuously strives to reduce waste through best practices in food handling, cross utilization, accurate planning, and creative recipe development.
• Provides training and mentorship to kitchen employees.
• Ensures daily and weekly cleaning schedules are met.
• Oversee team members' daily tasks.
• Other duties as assigned

Education: High school diploma or equivalent required. Bachelor’s degree in related field preferred.

Years of Related Experience:

• A minimum of 4 years' experience in professional culinary establishments.
• At least 1 year in a management role.

Licenses/Certifications

• Must be able to obtain your ServSafe certification within the first 90 days.Degree or certification from an accredited culinary program preferred.
• Must have or be able to complete food safety certification.

Knowledge, Skills, and Abilities (KSAs):  

• Must possess knowledge and proficiency in all aspects of culinary production and kitchen management.
• Works well in a team setting.
• Detail Oriented
• Excellent Time Management
• Preferred experience in local sourcing
• Must be able to lift 50 pounds
• Able to stand for long periods of time

Business Unit - B00015