Sous Chef

General Definition of Work

The Hampton Lakes Sous Chef is responsible for providing food of the highest quality and delivering a great guest experience to our members. Also works directly with the Executive Chef in managing staff. This position reports directly to the Executive Chef.

Essential Functions

The following functions are intended only as illustrations of the various types of work performed.  The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.

• Ability to effectively supervise all kitchen staff in collaboration with the Executive Chef including recruiting/hiring efforts, training, input during disciplinary actions, terminations, and performance evaluations.
• Assist Executive Chef in supervising food production for all food outlets, banquet events, and other functions at the club.
• Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.
• Familiarity and experience with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Ability to all kitchen food production employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.

 Knowledge, Skills, and Abilities

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by Club’s standard recipes.
• Assists Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
• Conducts daily raw cost tracking counts to ensure that all items are accounted for.
• Codes all invoices to the proper account and sends signed copies to Accounting for payment.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation, and safety, menu planning, and related production activities.
• Consistently maintains standards of quality, cost, presentation, and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
• Prepares reports, arranges employee schedules, and costs menu and performs other administrative duties as assigned by the Executive Chef.
• Personally works in any station as assigned by the Executive Chef.
• Helps plan energy conservation procedures in the kitchen.
• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage, and issuing of food items.
• Expedites food orders during peak service hours.
• Supervises, trains, and evaluates kitchen personnel.
• Coordinates buffet presentations.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Attends staff meetings.
• Performs other appropriate tasks assigned by the Executive Chef.

Education and Experience

A four-degree in Culinary Arts and a minimum of 4 years kitchen experience

Managing /supervising kitchen staff – 3 years’ experience

Special Requirements

• Food Safety Certification.
• Certification from American Culinary Federation or other hospitality association.

Physical Requirements

The work requires the regular exertion of up to 25 pounds of force and frequent exertion of up to 25 pounds of force; work regularly requires standing for long periods of time, walking, stooping, kneeling, crouching or crawling, bending, stretching, and twisting or reaching, using hands to finger, handling or feeling and repetitive motions, pushing, pulling or lifting up to 50 pounds. Work requires exposure and handling of hot and cold food items and equipment; work has regular vision requirements, vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; work requires preparing and analyzing written or computer data, using measuring devices and observing general surroundings and activities; work has some exposure to environmental conditions. Work in hot, humid, and noisy environment with light traffic.

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