Sous Chef

GENERAL PURPOSE: Responsible for assisting Executive Chef with directing all aspects of the back of house food and beverage operation in regards to cuisine, cleanliness, food preparation, and final food presentation. Supervises the production, plating, and presentation of the food at all Club events, including the dining room, banquets, golf tournaments, and grill, in a cost effective, safe manner to exceed Member and guest expectations and attract future business.ESSENTIAL DUTIES INCLUDE BUT ARE NOT LIMITED TO: Maintain ongoing knowledge of all Club special events and food requirements for each eventPlace orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies as direct by Executive ChefMonitor freshness and quality of ingredientsEnsure consistency of food quality, portioning, preparation, plating, and presentation; expedite kitchen and banquet line as neededDirect and assist in all food preparation including technique, accuracy in recipes, and consistency in presentationPersonally prepare or supervise the preparation of difficult, new or special food itemsMaintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and adjust kitchen operation accordinglyMaintain the kitchen area in a neat and orderly fashion, including conforming to all CA Health Department Rules and RegulationsRegularly inspect food prep areas, equipment, work surfaces, serving areas, and food storage areas to ensure the kitchen meets safety and sanitation standardsEnforce cleanliness of kitchen staff members, including uniform codes and hygiene regulations set forth by the CA Health DepartmentMonitor performance of kitchen staff and ensure tasks are completed to department standards; engage in progressive discipline as neededEnforce the completion of daily opening and closing duties, cleaning, and established side workDirect and assist with all kitchen duties where assistance and direction are necessaryKeep Executive Chef informed of issues as they ariseConsistently promote a safe working environmentAttend and participate in meetings as required/requestedPerform other duties as assigned QUALIFICATIONS AND SKILLS: Bi-lingual English/Spanish preferredHigh level of professionalism and attention to detailExcellent verbal communication and organizational skillsProficient computer skills, to include proficiency in Microsoft Office and OutlookBasic math skills to calculate food ingredient measurements, meal portions, and pricingComfortable leading a team in a fast-paced kitchen environmentProblem solving, reasoning, and "thinking out of the box"; ability to apply common sense understanding to better serve our internal and external guests' needsAbility to handle Member and guest complaints and resolve them to satisfactory resultsBasic knowledge of the principles, procedures, and kitchen and banquet equipment used in the storage, care, preparation, cooking, dispensing, and serving of food in large quantitiesThorough knowledge of food and ingredientsAbility to maintain personal grooming in compliance with appearance standardsAbility to work a flexible schedule including nights, days, weekends, and holidaysEXPERIENCE AND EDUCATION: Minimum three years' progressive culinary experience in a high volume, fine-dining environment; country club experience highly preferredMinimum two years' supervisory experience requiredHigh school diploma or equivalent preferredClear understanding of all kitchen procedures, guidelines and specifications, including food storage and food safety requirementsServ-Safe Food Handler Manager certifiedBackground check and pre-employment drug screening required 

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