Description

Waverley Country Club, established in 1896, prides itself on its 125 years of tradition and commitment to excellence. Waverley is comprised of a beautiful 18-hole golf course, multiple dining facilities, swimming pool, tennis court, and direct access to the Willamette River.

As the Sous Chef at Waverley Country Club, you will be responsible for three distinct areas: product, people, and profit. Product: In coordination with the Chef, you will develop and execute recipes as well as always ensure proper safety and sanitation in the kitchen. People: You will oversee all kitchen operations; including supervising, training, and coordinating all related culinary activities. Profit: You will manage labor schedules, food costs and inventory levels.

Work Performed:
Prepares or directly supervises kitchen staff responsible for the daily preparation of menu items to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes.
Assists the Executive Chef with monthly inventories, menu pricing, cost controls, ordering, requisitioning and issuing of food production.
Assumes complete charge of the kitchen in the absence of the Executive Chef.
Assists Executive Chef with supervision and training and performance evaluation of employees, sanitation and safety, menu planning and related production activities.
Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
Ensures proper staffing for maximum productivity and high standards of quality.
Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
Assists with the preparation of reports and schedules, inventory, menus and performs other administrative duties as assigned by the Executive Chef.
Works cooking stations that are assigned by the Executive Chef.
Assists in maintaining security of kitchen including equipment. food and supply inventories.
Assists in food procurement, delivery, storage and issuing of food items.
Expedites food orders during peak service hours.
Inspects presentation of food items to ensure that quality standards are met.
Reports all member/guest complaints to the Executive Chef and assists in resolving complaints.
Assists in monitoring kitchen employees' recorded hours worked to ensure compliance with posted schedules. Is responsible for minimizing staff overtime hours.
Approves and processes periodic payroll in the absence of the Executive Chef.

Commitment to recognize and acknowledge members by name.

 Additional benefits include access to the pool and golf course on Mondays, meals during scheduled shifts, discounts on movie tickets. If you enjoy working hard, while being a part of a friendly staff dedicated to excellence, then we encourage you to apply! 

Requirements

Minimum Requirements for Position:
Available to work holidays and weekends. 

Ability to present a range of food styles

Ability to infuse creativity and seasonality into menus balanced with traditional Club-style food.

Experienced in, upscale restaurant, hotel, or club.

Efficient at facilitating food preparation for large banquets.
A student of culinary trends and the ability to present a range of food styles.
A self-starter with the ability to foster a strong team environment.
Excellent verbal and written communication skills.
Goal driven with a keen eye for detail.
Strong organization skills.
Proficient in computer programs

Physical Requirements:
Required to work irregular and extended hours including evenings, weekends and holidays.
Able to perform duties unseated for several hours, lift a minimum of 50 pounds, walk, bend and stoop.