Head Sous Chef at the Old Savannah Distillery

JOIN OUR HISTORIC TOURS OF AMERICA FAMILY at The Old Savannah Distillery

Position Purpose

The Sous Chef will be the second in command of our kitchen, following the Culinary Manager and/or General Manager. In addition, the Sous Chef ensures that the Old Savannah Distillery (OSD) culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. The Sous Chef supports the OSD senior leadership in upholding all brand standards and core values while meeting or exceeding OSD business objectives.

Employee Benefits

• Competitive pay and paid training: $45K - $60k per year
• All FT Employees are eligible for paid vacation time, as well as company sponsored health and wellness plans
• All FT, PT and Seasonal employees are eligible for: paid sick time, 401K plan with company matching*, fun and upbeat work environment with various award and recognition celebrations throughout the year, First Stop Health - 24 hr. access to doctor by phone or computer for employee and their dependents (Employer pays 100%), discounts in retail stores and free admission to all company attractions

Operating tours, attractions and retail in Boston, Charleston, Key West, Nashville, San Antonio, San Diego, St. Augustine, Savannah, and Washington, DC since 1980!

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*Eligibility requirements may apply

REQUIREMENTS

Essential Functions

• Support and assist in the preparation and design of all food demonstrations.
• Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements.
• Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards.
• Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the KWCS.
• Foster an environment of customer service in which all team members put the guest first in every situation.

Required Knowledge, Skills, and Abilities

• Ability to work independently over long periods of time and in groups within the scope of established rules and regulations.
• Strong leadership and interpersonal skills.
• Must possess strong communication and listening skills, excellent speaking, reading, and writing.
• Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.
• Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners, and other employees of the organization.

Qualifications

• Culinary degree or equivalent professional kitchen experience
• 3-5+ years of progressive kitchen experience (fine dining may require more)
• Prior supervisory experience in a high-volume or full-service environment
• Strong knowledge of classical and contemporary cooking techniques
• Food safety certification (ServSafe Manager preferred)

Other Requirements

• Must pass pre-employment MVR/background check and substance abuse testing
• Have a passion for helping people and making their Savannah experience a memorable one.
• Maintain necessary mandated food and drink certifications.