Description

Serve as “second-in-command” of all kitchen operations, food production, and employee relations. The Sous Chef assists the Executive Chef in all essential responsibilities of the job (i.e., production, ordering, sanitation, presentation). S/he must utilize proper serving procedures. S/he must represent the company with the utmost integrity and professionalism. S/he is also expected to present and maintain a professional appearance. 

Essential Functions and Responsibilities 

1. Complies with company policies and procedures as established in the Employee Handbook or as demonstrated as company practice.

2. Supervises and coordinates the activities of Cooks and kitchen staff engaged in preparing and cooking food.

3. Available to work all stations on the a la cart line as needed/ during busy meal hours.

4. Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and the sizes of portions are as prescribed.

5. Gives instructions to kitchen staff in the fine points of cooking.

6. Butchers all proteins for a la cart and banquet functions including meat, fish & poultry ensuring maximum yields. 

7. Cooks, butchers, and prepares dishes, such as sauces, during rush periods, for banquets and for other social functions.

8. Makes sure all recipes and presentation guidelines are always met at all outlets.

9. Ensures that quality and production is always met in all kitchen outlets.

10. Maintains the kitchen as a functional and clean environment.

Requirements

• Servsafe/ Virginia's Food Managers License 
•  Candidate should possess an Associate’s degree or the equivalent from a two-year college or technical school; or two years of related experience and/or training; or the equivalent combination of education and experience. 
• Ability to establish and maintain long-term strategic relationship with members, guests, and co-workers
• Good computer skills to include spreadsheets, word processing and e-mail
• Comfortable meeting aggressive goals and expectations
• Ability to verbally communicate with others in order to coach and lead
• Strong interpersonal, managerial and leadership skills required
• Strong organizational and time management skills required
• Ability to manage change effectively
• Ability to conceptualize the mission
• Clear, concise written and verbal communication skills
• Experience making presentations in front of groups
• Track record promoting an atmosphere of teamwork
• Experience communicating, training, and managing multi-lingual team members
• Instill a member service “can-do” attitude in all employees
• Coach team members on how to resolve and de-escalate conflicts in a calm and organized manner
• Strong customer service and reasoning skills
• Strong and creative problem-solving skills with exceptional detail in follow-up
• Follow/enforce club policies and procedures
• Ability to quickly evaluate alternatives and decide on a plan of action
• Juggle and balance needs of the club.