What are the responsibilities and job description for the Sous Chef position at COLUMBIA YACHT CLUB?
Description
Job Summary
To uphold and surpass standards of Food & Beverage service at Columbia Yacht Club. Creatively maintain a positive and profitable environment while catering to the private club and its demographic. Develop menus that are progressive and innovative.
Requirements
Essential Duties and Responsibilities
- Execute fresh, seasonal cuisine with inventive and classic techniques
- Create a pleasurable Food & Beverage experience for members and guests
- Find the needs and wants of members through verbal communication
- Educate the Food and Beverage staff about the cuisine
- Oversee sanitation and safety training
- Work with the Executive Chef for all food ordering and production
- Maintain a controllable system to assure maximum profitability
- Participate in budget and other financial activities involving food operations
- Maintain food service equipment repair and maintenance schedules
- Work with the Executive Chef in menu and event development
- Delegate responsibilities of set-up, service and break-down for club events
- Interact with Club Members to ensure knowledge of the customer
- This position follows but is not limited to traditional Sous Chef roles
- Prepare menu items according to prescribed recipes and/or special requests
- Available to work a variety of hours, days and shifts, including weekends
- Safely and effectively use and operate all necessary tools and equipment, including knives
- Ability to effectively communicate in order to perform and follow job requirements in written and spoken directions
- Ability to multitask calmly and effectively in a busy, stressful environment
- Work in a confined, crowded space of variable noise and temperature levels
- Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
- Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces
Supervision
Will report directly to the Executive Chef. Weekly manager meetings and daily staff meetings are required. Periodical menu classes and staff training to assure the quality of food and service standards.
Education/Experience
Minimum 3 years Kitchen Management and food ordering responsibilities
Physical Demand
The venue is NOT ADA compliant. Some lifting may be required up to 50lbs.