Executive Sous Chef - FULL TIME

Elvis Presley Enterprises
Become a part of the exciting growth at Graceland!
Since opening to the public in 1982, Elvis Presley's Graceland has hosted over 20 million visitors from every state in the union and nearly every country of the world. Graceland welcomes over 500,000 visitors each year, is one of the five most visited home tours in the United States, and is the most famous home in America after The White House.

In 1991, Graceland was placed on the National Register of Historic Places. In 2006, it was designated a National Historic Landmark.

Graceland visitors come from all walks of life, all ages, all musical tastes, all income levels, all educational backgrounds, and all parts of the world.

Our employees are ambassadors to Memphis and work hard to ensure all of our guests are treated with the same southern hospitality that Elvis Presley was known for.


Job Description:

The Executive Sous Chef is responsible for supporting the Executive Chef in safe and efficient management of the food outlets, and alternative dining functions in compliance with all food safety standards and costs controls. This position will act as the person in charge in the Executive Chef's absence.

Essential Duties & Responsibilities
• Deliver dining experience at established company standards ensuring all food production is to include recipe compliance, plate appeal, taste testing, hot/cold requirements, buffet presentations, proper timing while meeting budgeted costs
• Responsible for the storage and distribution of all food items
• Help manage warehouse and related crew areas to ensure maintenance and cleanliness are up to all regulatory and company standards
• Ability to develop recipes and specialty items including special dietary accommodations
• Assists in establishing and maintaining practices of progressive cookery throughout the department
• In charge of ordering, storage, distribution, and stock cost control of all food items
• Maintains costs control measures of food items, through proper utilization, portion control, storage, and planning
• Continuously follows up on suggestions for improvement in raw material, menus, cost savings and equipment
• Works to minimize spoilages and maintains an accurate inventory of all food items
• Responsible for quality control of all food purchases while keeping those purchases within budget and as economic as possible
• Assists the Executive Chef with the controlling of china, glass, and flatware
• Manage warehouse and related crews to ensure areas are clean and maintained according to universal sanitation and company standards and all state and federal regulations.
• Ability to develop recipes and specialty items including accommodation of special dietary needs
• Excellent written and verbal communication skills
• Assists with ordering, storage, distribution, and stocking of food items
• Brings variances of specifications and quality to the attention of the Executive Chef
• Exhibit above average organizational and time-management skills
• Ensure consistent implementation of departmental training and performance appraisal programs
• Help manage budget to include proper receiving, proper food handling, rotation, control of over-production and excess waste
• Exhibit pride in facility maintenance and appearance by compliance with FDA regulations - provide constant direction in proper cleaning, food handling, receiving and storage
• Trains all new staff
• Participate in tastings, buffets, guest interactions, and Waiter training pertaining to menu descriptions
• Work with Sous Chefs and storeroom workers regarding supervision of utilities, including equipment and trash storage and removal
• May place requisitions for food transfers, and beverage items on behalf of the Executive Chef
• Ensure that all food complaints are received, and any necessary recovery steps are taken
• Fosters teamwork, consistency, and standardization in the Guesthouse
• May assist or plan menus, themes, and other events for groups
• Fosters teamwork in the department by encouraging advancement through training and constructive feedback
• Encourages constructive feedback and advancement through training for departmental employees
• Performs other duties if required since above stated describe only a regular working day and may not be inclusive of every task needed to achieve results


REQUIRED SKILLS, KNOWLEDGE AND ABILITIES: Management experience in full service dinning is required, hotel and formal bar experience is a plus; ability to cope with heavy workload; excellent communication and interpersonal skills is essential; ability to prioritize and work with limited supervision; excellent attention to detail; ability to perc