SOUS CHEF - FT

Description

Company Statement

Ayurprana is an innovative young company founded on the belief that Ayurveda and ancient healing wisdom have the power to transform lives. Under the guidance of Vasant Lad, BAM&S, MASc, Ayurprana offers health coaching, interactive webinars, and impactful online educational courses to help people live optimally. Ayurprana is now opening a facility called So-Hum Mountain Healing Resort, that will help facilitate healing at all levels for an individual to release body work, detox panchakarma therapies, and educational class (yoga, breath work, meditation, nutrition, etc…) to help support an individual in his / her healing process.

Nestled in the heart of the Blue Ridge Mountains, Sohum Mountain Healing is a space where nature and ancient wisdom come together to create transformational experiences. We offer healing experiences that promise to rejuvenate the mind, body, and spirit. Guest can spend their days immersed in the timeless wisdom of Ayurveda and Yoga to allow themselves a space to reflect, heal, and awaken to a greater sense of Self. 

Position Statement

The Sous Chef reports to the Executive Chef and General Manager and is responsible for Elevating Conscience and fostering the SoHum Mountain Healing culture within all the business units for AyurPrana. The Sous Chef must ignite the human spirit by creating unrivaled customer and employee experiences fueled by fun, enthusiasm and compassion that challenge each person to unlock their own potential.

The Sous Chef is responsible for the successful execution of all kitchen tasks. The Sous Chef will assist with menu planning, inventory, and management of supplies. The Sous Chef must focus on providing exceptional food presentation and quality that is prepared properly with the freshest ingredients.   All operations must be executed at the highest level of professionalism and courtesy.  The Sous Chef must drive results through effective training, coaching, leading, motivating, empowering and following through with all the associates.  The Sous Chef must ensure maximization of profitability by controlling food costs and by maintaining proper inventory controls.  The Sous Chef must ensure that our associates and our customers are treated with the utmost respect at all times since they are the key to our success.

Responsibilities - (not limited to)

• Prepare meals per recipes and in collaboration of kitchen team
• Must be capable to successfully prioritize, delegate, organize and multi-task
• Maintain a clean and orderly work area
• Manage and lead the Kitchen associates to inspire loyalty and deliver the highest performance
• Manage the kitchen staff in the procurement, production, preparation and presentation of all food
• Ensure Kitchen is safe and a sanitary work environment with conforms to all standards and regulations
• Direct the daily operations including restaurant, room service, and events/banquets
• Continually analyze and control the labor and food costs to meet/exceed budget objectives
• Develop and implement menus and back-up to continually improve revenues and profit
• Ensure that all department associates maintain the utmost cleanliness of kitchen and food storage
• Train all personnel to deliver the best product at the highest standards
• Interact positively with customers and take action to resolve issues to maintain high guest satisfaction
• Ensure approved uniforms are being worn at all times including proper glove and hair containment
• Maintain a safe working environment through compliance of safety and health department guidelines
• Ensure all food is delivered with the proper food quality and proper temperature
• Ensure all food equipment is maintained and properly serviced
• Ensure the kitchen, food storage and preparation areas are kept in compliance to all standards
• Be able to work well under pressure and meet or beat deadlines
• Comply with attendance rules and be available to work on a regular basis
• Perform other tasks that are deemed necessary to the success of the center, the hotel and the associates
• Attend periodic training, review sessions, and seminars as required by the department or administration
• Create and maintain an environment of care and healing for clients and department
• Maintain effective and open communication. Communicate, support, and interact with all staff in a positive and harmonious manner
• Be flexible and able to adapt to change whether in practice or schedule
• Other duties such as dishwashing, serving, and bussing as well as any other duties assigned

Requirements

Qualifications:

• Culinary Degree or Plant-Based/Ayurvedic Cooking Certification preferred but not required
• Familiarity with Eastern spices and techniques preferred
• Demonstrated proficiency in supervising and motivating staff 
• Commitment to excellence and high standards 
• Ability to work with all levels of management and subordinates 
• Passion and commitment to the business at an ownership level
• Must possess high energy, professionalism and confidence every day and in every way
• Must be capable to successfully prioritize, delegate, organize and multi-task
• Desire and ability to work in a team and communicate effectively with clients and staff
• Deep desire for health and wellness. Knowledge or experience in Plant Based cooking preferred
• Possess a courteous and tactful demeanor when speaking with clients and associates
• Ability to give and receive feedback respectfully and gracefully
• Practice sensitivity of oneself and the client’s boundaries

Physical Requirements - (not limited to)

• Must be able to lift, push, pull, and carry up to 75 lbs.
• Must be able to stand, stoop, bend, crawl, reach above and below shoulders, repetitive arm and wrist use, climb ladders and stairs, and walk on uneven surfaces.
• Must be able to operate motor vehicle or provide transportation to travel to various properties in city.
• Must be able to see and hear.
• Must be able to communicate verbally and in writing.
• Must be able to work around moderate noise level.