Job Details
Stokely Hospitality Enterprises, an East Tennessee regional leader in the restaurant industry, has and immediate opening for a Company Chef. The degreed chef maintains control of all menu planning, costing, and preparation for all full-service properties, including Catering. Based in Sevierville Tennessee. Stokely Hospitality Enterprises operates casual southern themed restaurants.
Candidate must have a proven track record at a similar up-scale restaurant group and be experienced in supervising a diverse operation of individual restaurants. A proven record of new restaurant development and/or design is also required. The chef must have a minimum three years' experience as a chef and must possess a culinary degree from and accredited culinary school.
The candidate must be creative, knowledgeable on industry and food trends, and should be well versed on costing. Experience with vendor negotiating is a plus. This position requires a person who has extensive computer skills and is knowledgeable with computer inventory systems software. Candidate must be personable, a true leader with the ability to listen and lead by example with a high level of inventiveness, hands on, go getter and self-starter with innovation and creativity.
Essential Functions:
- Plans all menu items for all full-service properties.
- Responsible for implementation of new menu items, working with the Director of Operations and Director of Purchasing to insure the correct items are in the system with the correct pricing.
- Maintains quality control on menu items, overseeing proper ingredients, preparation and serving portions.
- Reviews and maintains food costs on menu items for all full-service properties.
- Reviews all "back of the house" labor costs and makes recommendations pertaining to those labor costs. Will participate in P & L meetings along with the President and Director of Operations.
- Responsible for the hiring, firing and training of kitchen employees.
- Oversee and manage scheduling of BOH staff.
- Authorized to enforce all BOH rules and policies and make recommendations for changes in policies.
- Reviews health laws and makes sure that employees understand and adhere to strict regulations set forth by the Department of Health.
- Periodically checks kitchen equipment at all full-service properties and approves/recommends maintenance and or the purchase of new equipment.
- Recommends 10 new menu items by the 10th of each month to the President for his approval and/or testing.
- Hands on training and new development
- Implements oversight of new restaurant, new designs, with follow up to kitchen set up designs and staff.
Additional Responsibilities:
- Share with the Director of Operations in management responsibilities for the full-service restaurant personnel as it relates to kitchen staff, including hiring and firing in coordination with the General Manager and Director of Operations.
- At some point, will oversee productions in Stokely Annex and retail products.
- Produces menu recommendations.
- Involved in development of new operations and costing.
- Implement and input recipes in the system.
Qualifications:
- Culinary degree required.
- Must possess strong leadership skills.
- Strong management and people skills.
- Ability to work well with diverse personalities, be tactful, mature, and flexible.
- Must have the capability of lifting up to 50 lbs.
- Must be able to stand and exert well-paced mobility for long periods of time.
- Being reasonable and having good judgement is a must.
Job Type: Full-time (8h shifts)
Work setting:
- On-site in Sevierville, TN (relocation assistance provided)
- Casual dining restaurant
- Upscale casual restaurant
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Retirement plan
- Vision insurance