We are a family-owned restaurant located in downtown Asheville, NC. We are searching for a dynamic PM Sous Chef, who is proficient in a high volume restaurant!

About Chestnut: Located in the heart of Downtown Asheville, Chestnut offers hand-crafted food and cocktails. The palette is best described as Southern American with a variety of ethnic twists. The menu changes quarterly and features a wide range of local and seasonal produce and proteins. Open 7 days a week for Brunch and Dinner. Located at 48 Biltmore Avenue, 28801. https://www.chestnutasheville.com/

*Schedule your interview today! Benefits and PTO begin after 90 days. We provide a shift meal to all employees!

Schedule: This is a PM Sous Chef position. 2pm until close

Core Values: Accountability, Guest Loyalty, Teamwork, Continuous Improvement, Community Involvement

Mission: Create a better place to work where people feel a sense of satisfaction and personal fulfillment by providing a genuine and positive guest and employee experience.

Vision: Create more joy in peoples’ lives and increase the goodness in the world.

General Function:

The Sous chef is responsible for the smooth operation of the kitchen during any service in which he/she is working. That includes good, positive relations with the Front of House staff as well as strong support and interface with the Kitchen crew. This is a working chef position, which means that you (usually) will be working a station as well as doing your supervisory tasks.

Under the direction of the Executive Chef, General Manager and the Owners, and in accordance with the values and policies of Westmoreland & Scully (W&S), this position serves as a key role in not only the kitchen but the entire restaurant. Your performance helps create an exceptional experience for all guests and staff. This position functions as a leader of the back of the house culinary team and provides leadership, work direction, training and coaching to all the members of the cooking staff. As an agent of Westmoreland & Scully, you are expected to present yourself with a high level of dignity and friendliness at all times. All your interactions should reflect well on yourself as well as the company. You should be actively promoting our brand in all your communication, within and without the confines of the operation.

Principal Responsibilities/tasks: The following description of work to be performed by this individual is not intended to be all-inclusive. Rather, it focuses on the major tasks that must be accomplished. There are many necessary activities to satisfy any of the following performance guidelines.

• Ensure that you and all kitchen staff adhere to proper food handling and sanitation practices. This includes hand washing, good grooming, hair and beard nets, and gloves when appropriate. This also includes checking and maintaining safe food temperatures for cold and hot “holding” food.
• Monitoring and maintaining par stocks requirements, including but not limited to food ordering, storage procedures, security and stock rotation to maximize product freshness and quality and minimize loss due to damage, spoilage and other factors contributing to product loss.
• Ensuring the safe and thoughtful receipt and storage of all foodstuffs. FIFO!
• Maintaining a clean and tidy kitchen space, leading in “line sweeps”, ETC.
• Executing special events as needed.
• Making certain that all required food is in stock, and if needed do whatever is needed to get the required product(s) in a timely manner.
• Making certain that all prep items needed are completed, during and at the end of the "day shift", using prep lists + “checking out” all personnel.
• Maintaining a positive base of customer relations and to ensure that the cooks and dishwashers are using good manners and behaving properly toward guests and coworkers.
• Assisting in the counseling of employees to help correct actions and behaviors that are non-productive.
• Making sure that the recycling area is kept neat and tidy.
• Other responsibilities as given by the Executive Chef, GM and Owners.

Qualifications:

• An Associate's or Bachelor’s degree in a related field or equivalent
• Four or more years of professional experience with a background in food-related business
• Proven experience in management and organizational skills
• Must have demonstrated ability to communicate well with others, be a team player and have excellent strategic leadership skills
• Servsafe Certification

Knowledge, Skills and Other Abilities:

• A service-oriented individual with a high energy, positive and friendly demeanor.
• Must have knowledge of all basic culinary processes, techniques and principles.
• Competent in Microsoft Office and Google Suite.
• Familiar with basic restaurant accounting principles necessary to help manage food cost, labor cost, department profitability, etc.
• Excellent human relations and management skills.
• Oral Communication Skills
• Written Communication Skills
• Diplomacy
• Math Aptitude
• Organization Skills
• Planning
• Professionalism
• Time Management
• Must be able to see and hear
• Must be able to speak clearly
• Must be able to lift at least 50 lbs.
• Must be able to stand for up to 10 hours
• Must be able to walk up and down stairs

Excellence in this job will create:

• Greater Regional knowledge of Westmoreland & Scully – our services, core values, mission and vision
• Profitability
• High satisfaction of guests
• Engender guest loyalty (locals and tourist alike)
• Teamwork and cohesive relationship between FOH and BOH
• Your personal growth in the community and world
• The enhancement of your career

Working conditions:

• Kitchen environment - hot tools, plates, areas, sharp knives, swinging doors, climbing up and down stairs
• Exempt status
• Dynamic schedule can vary from week to week; work required on weekends and holidays and must be willing to work 45-50 hours per week, as needed

Benefits/Health Care: Health benefits and other benefits are available after a 90-day probationary period for staff members who work an average of 30 hours or more per week.

Benefits and Culture:

• Benefits and Culture:
• PTO - This position includes ten paid vacation and two sick days per calendar year (January – December) that is accrued at 6.66 days per month. Vacation/sick days will not roll-over.
• FT employees are eligible for a MEC plan (Minimum Essential Coverage) and Direct Primary Care - a membership-based health care model for most peoples' health care needs.
• FT employees are eligible for Dental, Vision, additional Life Insurance, Short Term Disability, Accident & Employee Assistance Program.
• FT employees have access to the company’s 401k Retirement Plan after 1 year of service. W&S will match 100% of contributions up to 1% of the employees’ compensation, plus 50% of contributions from 2% to 6% of the employees’ contributions. Matching contributions are funded after each payroll.
• 50% dining discount for all employees
• Company-wide volunteer opportunities
• Annual employee appreciation celebration
• And more to come as we continue to strengthen our culture.

If interested, please submit your application here: https://www.westmorelandscully.com/jobs/ or reply with your resume. We want to get to know you!

Thank you!

Westmoreland & Scully (Corner Kitchen & Chestnut Restaurants) provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws.

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Application Question(s):

• Tell us why you think you're the right candidate for this position?

Experience:

• Cooking: 4 years (Required)

Shift availability:

• Night Shift (Required)

Ability to Commute:

• Asheville, NC 28801 (Required)

Work Location: In person