What are the responsibilities and job description for the Executive Sous Chef position at Plantation Bay Golf & Country Club?
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
EXECUTIVE SOUS CHEF
Summary
Supervise, schedule and coordinate activities of Sous Chefs, Cooks and other workers engaged in preparing and cooking food items.
Essential Duties and Responsibilities include the following:
- Reporting on daily activities of HOH cast members to Executive Chef.
- Openly communicating with Executive Chef & Sous Chefs daily concerning operations, budgetary compliance and SOPs.
- Responsible for employee scheduling, planning, directing work.
- Responsible for menu planning and development and implementation thereof.
- Daily preparation of food during assigned shift.
- Test new products and recipes as trends and business levels dictate.
- Responsible for assisting in maintaining budgets within guidelines.
- Responsible for all food purchases, ensuring quality, and menu specifications through use of standard operating procedures.
- Responsible for purchases of small wares and day-to-day operating supplies
- Review food and labor costs of the entire food operation with the Executive Chef.
- Continually review kitchen operations for improvements in the food production area.
- Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
- Monitors HACCP compliance.
- Gives instructions to cooking personnel in fine points of cooking, as well as providing training.
- Interviews, hires, trains, evaluating employee performance, rewarding and disciplining employees.
- Addressing complaints and resolving problems.
- Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
- Assumes responsibility for kitchen in absence of Executive Chef.
- Follow established company and departmental standards for personal appearance and behavior.
- Ensures Serve Safe compliance.
- Other duties as assigned.
Requirements
- Minimum 21 years of age
- Slip resistant shoes
Supervisory Responsibilities
Directly supervises all Sous Chefs and kitchen staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, scheduling, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Education and/or Experience
Culinary Arts/Associate's degree (A.A.) or equivalent from two-year college or technical school preferred; and/or five to seven years related experience and/or training; or equivalent combination of education and experience. Diverse cooking skills and high volume experience necessary. Supervisory experience required.
Language Skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Mathematical Skills
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning Ability
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, extreme heat and vibration. The noise level in the work environment is usually loud.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed.
Equal Opportunity Employer
Drug Free Workplace
Equal Opportunity Employer
Drug Free Workplace
Salary : $60,000 - $70,000
