Junior Sous Chef - Golf Course

Grand Canyon University! One of Arizona’s leading institutions of higher learning. Located in the Valley of Sun in the heart of Phoenix, Arizona, GCU is a regionally accredited, private, nondenominational Christian University.

The GCU Golf Course in Phoenix, AZ strives to enhance the local community and provide an upscale, yet affordable, golfing experience. Our public golf course provides a hands-on learning environment for GCU business students and serves as the home course for GCU Golf student-athletes. Our mission is to position the former Maryvale Golf Course as a community and university asset.

Do you have a passion for cooking? Grand Canyon University is seeking a fulltime line cook for our Lope House Restaurant. The line cook works in a fast-paced kitchen to prepare dishes for customers. Demonstrates the knowledge of food and catering trends, quality, production, sanitation, and food cost controls.

Primary Responsibilities /Accountabilities/ Essential Functions

• Conduct daily walk through to ensure all stations prepared for opening and meal service
• Responsible for own assigned kitchen section and responsible for controlling mise-en-plas quality, quantity, and the food storage.
• Understand, monitor, and ensure opening and closing procedures for all kitchen areas; ensure that all crew members are trained in procedures.
• Observe crew members in food production line to ensure minimum product wastage in preparation.
• Assist executive chef in detailed planning and administrative work as needed for efficient food operations.
• In conjunction with the F&B management team, assist in maintaining a high level of service in accordance with established standards.
• Maintain current recipes and plating guides for all menu offerings; recommends changes as needed based upon trends in guest ordering and feedback.
• Evaluate food products to assure that quality standards are consistently attained.
• Maintain standards for food production and handling, cooking, food storage, sanitation, safety, and employee hygiene in compliance with appropriate laws and regulations.
• Work with Maintenance Department to ensure repairs are performed in a timely manner and not impacting efficient daily kitchen operations.
• Perform regular inspection of storage areas and monitors the dating of food items to meet required food safety standards
• Inspect operation to ensure compliance with occupational, health, and safety standards.
• Document all incidents and accidents; follows appropriate procedures
• Other duties as assigned.
  
  

Equipment Used and Responsibility

• Kitchen administrative workflow.
• Culinary skills to include butchering, food knowledge, knife skills, classical cooking techniques.
• Food safety requirements and precautions.
  
  

Supervisory Responsibilities

Has responsibility for oversight of assigned kitchen area in absence of the Kitchen Manager and the culinary staff on a daily basis, which includes full time and part time employees and student workers.

Experience/ Education

• Minimum of 3 years of experience in restaurant, hotel or contract food service establishment.
• Demonstrated proficiency in all stations in the kitchen
• Culinary degree preferred.
• Ability to pass pre-employment background investigation
• Must work nights, weekends and holidays or extended hours as needed.
  
  

Physical Requirements

• Sitting: 4 -5 hours a day
• Standing: 4 -5 hours a day
• Walking: 1-2 hours a day
• Lifting: Occasionally
• Carrying: Occasionally
• Pushing: Occasionally
• Bending: Occasionally
• Squatting: Occasionally
• Kneeling: Occasionally
• Climbing: Occasionally
• Reaching: Occasionally
• Grasping: Frequently
• Fine Eye to Hand Coordination: Continuously
• Driving: Rarely
• Work Environment: Office building on site. Work performed is primarily inside, subject to variations in temperature and weather, equipment noise and dust.
  
  

#INDLOPESUP