Sous Chef at a Four-Star Spa Resort

Old Edwards Inn and Spa, a four-star luxury resort with destination dining in the mountains of Western North Carolina, is seeking a full-time Sous Chef. If you have skills, experience, passion and the demeanor to serve as part of an award-winning culinary team in a high-end restaurant environment, you could be a candidate for this position. This is a career-building position that will provide invaluable experience working with an award-winning chef and his staff of seven other sous chefs and pastry chefs.

Old Edwards Inn and Spa is in the resort town of Highlands, North Carolina. We manage several F&B outlets—including the Four-Diamond Madison’s Restaurant and Wine Garden—that deliver world-class food and service in an environment of relaxed mountain elegance. The F&B program is an essential component of the Old Edwards offering, as we strive to consistently deliver a cravable and memorable dining experience for our guests.

The award-winning culinary program is designed around the natural/seasonal culinary philosophies of Executive Chef Johannes Klapdohr. Ingredients are grown organically at The Farm Garden at Old Edwards and/or sourced regionally or in a sustainable manner. The F&B team is a tight-knit “family” of professionals that consistently plan and execute high quality culinary experiences that span a wide variety of food styles and dining venues. They remain on the leading edge of culinary trends, and continuously devise ways to improve the quality, flavor, visual appeal, and sustainability of our culinary offerings. Our team members are passionate professionals that know how to have fun and work together with skill, rhythm and precision while consistently delivering the dining experience expected in a Four-Star luxury environment.

The successful Sous Chef candidate will be able to execute with high standards under tight deadlines and take pride in working with a top notch team of professionals. Please read over the following responsibilities and qualifications to determine your fit with our team. Applicants with artistic talents and knowledge of farming and agricultural practices will be given preferential consideration.

Specific Responsibilities

• Manage all aspects of kitchen and personnel, motivate kitchen staff and maintain a cohesive team
• Prioritize, organize and delegate work assignments, direct performance of kitchen staff and follow up with corrections where needed
• Promote positive work relationships with service personnel and other departments
• Ensure the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards
• Develop menus, maintaining approved food costs and labor costs
• Supervise the standardization of all recipes, policies and procedures in absence of Executive Chef
• Plan and conduct monthly departmental meeting.
• Coordinate purchase of all food, research local products, new suppliers, special markets
• Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings
• Return business calls and answer correspondence
• Volunteer in our Farm project
• Attend gourmet shows, food and wine meetings
• Perform at special events and off-premise functions
• Schedule and conduct month-end inventories
• Ascertain staff training needs and provide training
• Plan staff rotation with chef to ensure cross training throughout kitchen

A full job description outlining duties in further detail will be presented to applicants under consideration.