Sous Chef

Job Description

Purpose: Managing the day-to-day operations of the kitchen, including effective leadership, excellent customer service skills and supervision of department requirements and standards

Supervisory Responsibilities

Directly or indirectly supervises employees and/or supervisors; carries out supervisory responsibilities in accordance with the resort & club's policies, procedures and applicable laws; responsibilities include but are not limited to: interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Major Responsibilities

• Ensure that each member and guest receive outstanding guest service in a guest friendly environment which includes greeting and acknowledging every member and guest, maintaining outstanding service standards, solid product knowledge and all other components of guest service.
• Empowered to guarantee total guest satisfaction, display hospitality and professionalism to our guests at all times, take pride in representing Homewood professionally with our members and guests and assure that all transactions with guests are handled in a legal and ethical manner.
• Understand and apply all property safety and security procedures to maintain a secure and safe environment for employees, members, and guests at all times. In the event of an accident or emergency, seek medical attention if necessary and contact the General Manager or Human Resources immediately.
• Maintain a favorable working relationship with all company employees to foster and promote a positive working environment.

Essential Job Functions:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Assist the Executive Chef in overseeing daily kitchen operations, including food preparation, production, and service execution.
• Supervise and train kitchen staff to ensure consistency, quality, and adherence to recipes and standards.
• Maintain a positive and professional work environment that fosters teamwork and accountability.
• Ensure all dishes are prepared and presented according to established recipes, portion, and quality standards.
• Monitor line operations during service to ensure food is delivered promptly and accurately.
• Collaborate with the Executive Chef to create daily specials and seasonal menu updates.
• Maintain high standards of food quality, taste, and presentation.
• Enforce all food safety, sanitation, and cleanliness standards in compliance with local health regulations.
• Conduct regular inspections of kitchen equipment and areas to ensure cleanliness and proper maintenance.
• Assist in ordering, receiving, and storing food and supplies while minimizing waste and spoilage.
• Support inventory management, cost control, and labor efficiency targets.
• Monitor product levels and communicate shortages or overages to management.
• Help schedule kitchen staff and manage labor within budget guidelines.
• Maintain accurate records for temperature logs, prep sheets, and production checklists.

Position Requirements:

• Certificate in culinary arts or relevant field; 6 years' experience as a Cook/Line Cook in a resort or club setting; Highly proficient in regional American cuisine; Knowledge of world class hospitality and service management; Proven ability to lead and manage a culinary team.
• Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person.
• Improve service by communicating and assisting to understand Member and guest needs, providing guidance, feedback, and individual coaching when needed.
• Assist Executive Chef with all kitchen operations and preparation.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assist in determining how food should be presented and creates decorative food displays.
• Work to continually improve Member and guest dining satisfaction while maintaining the operating budget.

Disclaimer:

This job description is only a summary of the typical functions of this position and should not serve as an exhaustive or comprehensive list of all the possible duties, tasks and responsibilities being performed by people assigned to this classification. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Experience/Education Required

6 years experience as a cook in a resort or club setting.

Certificates & Licenses

Valid State Driver's License

Computer Skills

Language Ability

Able to speak clearly and effectively with Members, guests, co-workers, vendors and other Homewood departments. Able to write clearly and legibly.

Math Ability

Able to perform basic math calculations.

Reasoning Ability

Ability to solve basic problems and/or know when it is necessary to get a manager to assist in problem solving.

Work Environment (added)

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work for this position is usually performed in a climate-controlled environment. However, the employee may be required to work outside in extreme heat, cold, rain, wind, snow or inclement weather as the demands of the position so dictate.