What are the responsibilities and job description for the Sous Chef position at Troon?
Oldfield is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and focus on providing superior service.
Key Responsibilities of the Sous Chef:
• Oversees and manages the dinner a la carte. Works alongside the am Sous Chef to ensure food production at our Magnolia Grille and Clubhouse is executed to our high standards. The ideal candidate will have a high level of creative input for menus and nightly dining features.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared consistently.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in achieving budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
• Ensures proper receiving, storage (including temperature setting), and rotations of food products so as to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of the F&B team members that may include, but is not limited to: Cooks and Stewards..
• Incorporates safe work practices in job performance.
Minimum Qualifications for the Sous Chef:
• Associate's degree (AA); or two to three years of related experience and/or training.
Other Qualifications:
• Food Safety and Sanitation Training
• Regular and reliable attendance.
Compensation:
• $60,000 annual salary.
• Medical benefit subsidized by employer. Eligible on the first day of the month following the hire date.
• A paid $100,000 life insurance policy.
• Personal time off accrual begins on the first day of hire.
Salary : $60,000
