Sous Chef

Essential Duties and Responsibilities: includes the following. Other duties may be assigned.

• Create Monthly Soup Rotation, Tastes all soup, sauces and products being served.
• Gives instructions to cooking personnel in fine points of cooking.
• Helps in supervision and disciplining of workers.
• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Helps in menu planning for ala carte, banquet, and buffets.
• Check all banquet and catering events
• Check banquet/catering operations board for daily BEO’S ( banquet event orders )
• Operational decision making
• Pre-meal meeting to discuss items relating to banquet and catering events and future events.
• Communication to all areas of the kitchens
• Prepares weekly schedules according to forecast.
• Helps in keeping sanitation of kitchen up to par too include dishwashers.
• Inspects quality of inventory, rotates products, and utilizes excess products for specials, banquets, and employees.
• Able to run entire kitchen operation in Executive Chef's absence.
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.
• Attends food & beverage staff and management meetings.
• Consults with the Catering Manager about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Motivates and develops staff, including cross-training and promotion of personnel.
• Establishes buffet presentations.
• Maintains physical presence during times of high business volume.
• Implements safety training programs; manages OSHA-related aspects of kitchen safety
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Undertakes special projects as assigned by the Executive Chef.

Supervisory Responsibilities:

• Supervise and coordinates activities of Cooks and other workers engaged in preparing and cooking. Able to run kitchen operation in Executive Chef’s absence.

Education and/or Experience:

• High school or equivalent education required.
• Minimum of 3 to 4 years of cooking experience in regional cooking, breakfast, lunch, and dinner.
• Kitchen terminology required.

Qualifications:

• Able to handle long hours of operation, especially during holidays and busiest time of service.
• Able to price out menus. Good understanding of food cost and labor.
• Strong communicator, a good listener and able to make decisive decisions.
• Strong verbal and written communication and member/customer service skills.
• Tactful and diplomatic interpersonal skills.
• Is a team leader and able to create cohesive and loyal team.
• A willingness to be a “hands on” team player.
• Ability to plan, organize, and prioritize multiple responsibilities to meet strict deadlines .
• Able to work both independently and in a team environment.
• Conscientious and dependable work ethic.

• Complimentary golf on our beautiful valley golf course.
• 401k with an employer match up to a certain percentage.
• Health Insurance.
• Paid Sick.
• Paid Vacation.
• 9 Holidays with a Floating Holiday.
• Employee Meals.
• With much, much more.