Description

Sous Chef

FLSA Status: Exempt
Start Date: ASAP

Top Roles (not limited to):

1. Lead, Manage, and Hold Accountable your team
2. Ordering of Product
3. Banquet Execution
4. Daily Prep Sheets, Cleanliness, & Safety
5. Food Inventory Management

Job Tasks (including but not limited to)

• Training staff in adherence to recipes driven by proper cooking technique to deliver consistent results
• Supervise staff
• Inspection of all product -both raw and prepared- to ensure freshness, quality, proper preparation, and consistency
• Take active inventory of product on hand and order items as necessary in accordance with sales, with freshness being of the highest priority
• Develop weekly specials demonstrating skill, creativity and showcasing seasonal ingredients
• Maximize hours worked and production time, ensuring efficient use of time and high work output of team
• Be proactive in managing cleanliness and adhering to food safety standards. Must be able to train and manage staff to high cleanliness and sanitation standards
• Be a hands-on, engaged leader able to teach, motivate and develop cooks
• Ability to uphold standards of production and execution in absence of Executive Chef.
• Work stations as schedule and business demands
• Play an integral role in advancing program’s processes, standards, and culture towards building a truly dynamic culinary team
• Attend daily wait staff meetings and weekly department meetings.
• Complete additional tasks as assigned by Executive Chef

Education/Knowledge Required:

• Two years’ experience as a sous chef in comparable environment, preferred
• Previous Club experience, highly valued

Skills/Abilities Required:

• Highly motivated, goal driven, self-starter and a strong attention to detail.
• Demonstrated strong written and oral communication skills.
• Demonstrated ability to work independently and as a team.
• Well-groomed and professional appearance
• Well-rounded in experience, equally comfortable cooking tacos as well as foie gras
• Heavy emphasis on “from scratch” cooking
• Strong track record of growth in quality-oriented establishments
• Ability to control food and labor costs
• Undeniable desire to learn, teach and move forward in this career path

Physical Requirements:

• Regularly required to stand at a station for long periods
• Occasional bending, stooping, lifting, pulling.
• Frequent walking, standing
• Must be able to lift up in excess of 30 lbs.
• CPR/First Aid Certified, preferred
• SERV Safe Certified, preferred

Environmental/Working Conditions:

• Work is performed in private club
• Frequent contact with members, guests, employees and outside vendors, etc.
• Continual member, guest, and employee contact may involve dealing with angry or upset people

Compensation and Benefits:

• Compensation consistent with experience and position.
• Referral Program
• 401(k) Plan
• Discounted Club Food and Beverage
• Discounted Merchandise
• Golf Playing Privileges on Mondays (when club is closed)
• Fishing Privileges on Mondays (when club is closed)
• Uniforms
• Full-Time Employees Offered:
  • Health, Dental, and Vision Insurance
  • Paid Time Off

Reports to:

Executive Chef

Qualifications