Sous Chef

Essential Functions:

1.    Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
2.    Recommend menu items to be served.
3.    Plans special events requiring service from the Food and Beverage Department.
4.    Responsible for the hands-on work associated with food preparation
5.    Informs wait staff and makes recommendations regarding prepared cuisine and the wine list to convey to members and guests.
6.    Maintains kitchen supply inventory and notifies the Executive Chef to place orders.
7.    Ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll costs.
8.    Prepares reports, arranges employee schedules and costs menus and performs other administrative duties.
9.    Expedites food orders during peak service hours.
10.    Takes monthly inventories and maintains organization in storage areas.
Creative Responsibilities 
1.    Develops and designs daily specials and seasonal menus.
2.    Creates unique and innovative dishes that reflect the latest culinary trends and seasonal ingredients.
3.    Participates in brainstorming sessions with the culinary team to generate new ideas for menus and presentations.
4.    Conducts research and experiments with new recipes, techniques, and ingredients to enhance the dining experience.
5.    Oversees the artistic presentation of dishes to ensure they meet the high standards of The Ford Field and River Club.
 

Managerial Responsibilities:
1.    Manages a staff of over 16 team members, ensuring high performance and adherence to club standards.
2.    Responsible for training and development of kitchen staff, including onboarding new employees and ongoing training programs.
3.    Holds team members accountable for maintaining the highest standards of food quality, safety, and sanitation.
4.    Conducts regular performance evaluations and provides constructive feedback to staff.
5.    Assists with scheduling and labor management to ensure adequate staffing levels while controlling labor costs.
6.    Ensures compliance with all health and safety regulations and club policies.
7.    Responsible for attending BEO (Banquet Event Order) meetings and assigning responsibilities to cooks during events.
8.    Manages the layout and presentation of buffet food setups for events and banquets.
Additional Responsibilities
1.    Performs additional related duties as assigned and assists other departments as requested.
2.    Treats all members and guests in a friendly, respectful manner in accordance
with the standards of excellence set forth by The Ford Field and River Club.
3.    Understands and follows policies and procedures of the department and The
Ford Field and River Club overall.
 

Qualifications and Experience:

1.    Formal culinary training.
2.    Minimum of 2 years food-service experience required; experience in upscale, fine-dining establishments preferred.
3.    Excellent verbal and written communication skills and a pleasant, professional demeanor.
4.    Must have a polished and professional appearance.

Working conditions:

Works in an outdoors environment which has fluctuations with the local weather.  Must be able to work irregular hours as required, including evenings, weekends, and holidays. Must have ability to uphold the standards of the nature center 

 Physical requirements:

Standing, stooping, bending, pushing and pulling.  Lifts 25 pounds occasionally up to 50 pounds.  Vision must be correctable to read and write.  Hearing must be sufficient to understand conversation on the telephone in a noisy environment.  Must have hand usage to operate various equipment as required.

Direct reports:

Line Cooks, Prep Cooks, Junior Sous Chefs