Job Summary:   Responsible for daily operation of the kitchen, including ordering, purchasing and food production.  Ensure the quality, consistency, sanitation and cost standards.  The Sous Chef will assist the Banquet and Executive Chef in managing the culinary operations of Tahoe Mountain Club. This role will be responsible for ensuring the highest level of food quality and presentation, as well as supervising the kitchen team in the preparation, cooking, and plating of all menu items. Must have at least two years of management experience.

Job Tasks (Duties):

•   Assist the Executive Chef in menu planning, recipe development, and culinary operations management
•   Supervise the kitchen staff in the preparation and cooking of all menu items, ensuring that all food is cooked to the highest quality standards and presented attractively
•   Assist in the training and development of kitchen staff to ensure that they are properly trained and follow established recipes, cooking techniques, and presentation standards
•   Oversee the inventory and ordering of all kitchen supplies and ingredients, and ensure that food costs are kept within budget
•   Maintain a clean and organized kitchen, and ensure that all equipment is properly maintained and in good working order
•   Ensure compliance with all health and safety regulations, and maintain a safe and sanitary kitchen environment
•   Assist the Executive Chef in managing and controlling labor costs, and ensure that all kitchen staff are following established scheduling and timekeeping procedures
•   Develop Daily Operating Procedures and Policies-Set up standards and pars for each station based on the amount of volume the kitchen is doing.  Be consistent in following operating procedures and kitchen policies.
•   Provide immediate and timely service to all members and their guests according to        club standards.
•   Responsible for having thorough knowledge of (menu items and beverage) F&B operations, golf products/services.
•   Notify supervisors of customer complaints at the time that they occur.
•   Knowing how to set pars for prep list for that week
•   Works at fast past while maintaining consistency and efficiency.
•   Knowledge of ordering based on menus and pars
•   Ability to maintain recipe and plating standard
•   Able to work in a high stress environment while keeping composer.
•   Knowledge of costing items

Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.

Reports to:  Executive Chef, F&B Director

Supervises: Kitchen Staff

Education/Experience: The ideal candidate for this position should have previous experience in a culinary leadership role, preferably in a high-end restaurant or private club setting. Culinary degree or equivalent experience is preferred. Strong knowledge of culinary techniques and principles, including the ability to create and modify recipes and menus. Excellent leadership and team management skills, with the ability to motivate and develop staff. Ability to work in a fast-paced, high-pressure environment and maintain a positive attitude. Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously. Excellent communication and interpersonal skills, with the ability to interact effectively with club members, guests, and staff.

Language/Communication: Ability to read and speak English is required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Must be able to work as part of a team and maintain open communication with managers and fellow coworker. Must display professional demeanor and communicate in professional language at all times. Knowledge of basic Spanish is a plus.

Certificates/Licenses:  Manager SERVsafe Certification, Harassment Prevention Supervisory Training, Workplace Violence Prevention, Heat Illness Prevention and all other required onboarding checklists, orientations, and policy acknowledgements must be completed within in first 30 days of hire.

Physical Requirements of the Job: (see attached)

The physical demands and characteristics of the work environment described on the attached form are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

- Must be able to stand for extended periods of time and lift up to 50 pounds

- Must be able to work in a hot and humid environment

- Must be able to bend, stoop, and reach overhead

Salary : $74,000 - $84,000