Pisgah Inn is hiring a an additional Sous Chef for the rest of our 2026 season. Our season runs April 1 to Nov 1 each year.
Hours: Mix of Day and Evening Shifts
On site dorm room if desired. Requirement to work up to 6 days a week.
Who We Are
Pisgah Inn is more than just a hotel, retail, café, and restaurant. We are a historical fixture along the Blue Ridge Parkway for more than 60 years with an Inn operating on location for more than 100 years. We strive to live by a mission to provide the best service for the guests by empowering our employees to always make it right for every guest. We achieve this mission by following our values such as integrity, customer awareness, team leadership, innovative thinking, communication skills, and respect for others.
Position Summary
Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise kitchen staff with full authority to make decisions with permission from Executive Chef. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.
Sous Chef Supervisory Responsibilities
· Supervise and counsel all employees in the department.
· Provide, develop, train, and maintain a professional work force.
· Ensure all services to guests are conducted in a highly professional and efficient manner.
· Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
Major Responsibilities
- Schedules and coordinates the work of chef, line cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- Develops, coordinates and attends food and beverage staff meetings.
- Attends weekly staff and management meetings.
- Consults with the Executive Chef about food production aspects of special events being planned.
- Responsible for hands on food preparation and presentation training to all on-line cooks.
- Evaluates food products to assure that quality standards are consistently attained.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
- Evaluates products to assure that quality, price and related goods are consistently met.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Provides training and professional development opportunities for all kitchen staff.
- Ensures that representatives from the kitchen attend service lineups and meetings. - Ensures that all food and beverage staff have the proper equipment needed to perform to the level of expectations set.
- Support safe work habits and a safe working environment at all times.
- Perform other duties as directed.
Education and/or Experience
Bachelor's degree (B. A.) from four-year College or university; or four years related experience and/or training; or equivalent combination of education and experience.
Language Skills
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. - Ability to write reports, business correspondence, and procedure manuals. - Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, guests, and employees.
Computer Skills
Working knowledge of various computer software programs
Mathematical Skills
Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume.
Reasoning Ability
· Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
· Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Other Skills and Abilities
· Ability to interact positively with supervisor, management, coworkers, and the public to promote a team effort and maintain a positive and professional approach.
· Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
· Ability to come to work regularly and on time, to follow directions, be open to constructive feedback, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
Certificates, Licenses, Registrations
· Serve Safe Certification
· Any other certifications that may be applicable
Physical Demands
While performing the duties of this job, the employee is regularly required to talk and listen. The employee is required to stand, walk, sit, handle or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision.
Sous Chef Work Environment
While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level and high temperatures in the work environment.
Job Type: Full-time
Pay: $25.00 per hour
Work Location: In person
