AM Sous Chef

Southall is a premier destination bringing nature, produce and people together in a powerful and unique way.

Southall's two restaurants, Sojourner, and January, each evoke a feeling of their own; Sojourner, our center of the life in the Inn, where all are welcome to gather, and our all-day and in-room dining emanates from its kitchen. The vibe is elegant but casual. January, exclusively open for dinner, with each meal dependent on the season and ingredients available for harvest. It is where our guests will come to share the joy of a meal with family and friends all while watching it all prepared in state-of-the-art open kitchen.

The AM Sous Chef's responsibilities will include oversight of areas within the Inn at Southall.

Responsibilities

• Supervise an all-day dining line that will serve breakfast, lunch, and dinner for the public spaces as well as in room dining
• Open the kitchen and oversee breakfast and lunch service
• Hire, train, lead, coach and ensure team accountability
• Manage inventory and ordering
• Maintain the highest levels of quality and control possible
• Educate, nurture, and develop members of the morning team, as well as other departments for the betterment of our culinary program
• Create inventive and seasonal offerings for all aspects of the operation
• Ensure the clean, sanitary, and organized operation of the Inn Kitchen
• Receive, store, and properly handle product in all phases of preparation
• Control labor cost, food cost, and operating costs in alignment with season and volume