Company Chef

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:

1. Plans all menu items for all full-service properties.

2. 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.

3. Maintains quality control on menu items, overseeing proper ingredients, preparation and serving portions.

4. Reviews and maintains food costs on menu items for all full service properties.

5. 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.

6. Responsible for the hiring, firing and training of kitchen employees.

7. Oversee and manage scheduling of BOH staff.

8. Authorized to enforce all BOH rules and policies and make recommendations for changes in policies.

9. Reviews health laws and makes sure that employees understand and adhere to strict regulations set forth by the Department of Health.

10. Periodically checks kitchen equipment at all full service properties and approves/recommends maintenance and or the purchase of new equipment.

11. Recommends 10 new menu items by the 10th of each month to the President for his approval and/or testing.

12. Hands on training and new development

13. Implements oversight of new restaurant, new designs, with follow up to kitchen set up designs and staff.

Additional Responsibilities:

1. 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.

2. At some point, will oversee productions in Stokely Annex and retail products.

3. Produces menu recommendations.

4. Involved in development of new operations and costing.

5. 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

Pay: $80,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Experience level:

• 5 years

Pay rate:

• Yearly pay

Shift:

• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Weekends as needed

Work setting:

• Casual dining restaurant
• Upscale casual restaurant

Experience:

• Culinary experience: 3 years (Required)
• Cooking: 3 years (Required)

Work Location: In person