Sous Chef

Summary:

Assist the Chef De Cuisine in supervising food production for assigned food outlet(s), banquet events and other functions at the applicable resort/kitchen(s). Able to effectively supervise all kitchen food production employees in absence of Chef de Cuisine. Must be familiar with and have worked with all kitchen equipment. Has strong awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Has solid knowledge of food handling and preparation principles and procedures for all foods produced and served at Basin Harbor.

Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer

Duties and Responsibilities include the following: Other duties may be assigned.

• 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.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Conducts daily raw cost tracking counts to ensure that all items are accounted for.
• Codes all invoices to the proper account and sends signed copies to Accounting for payment.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
• Personally works in any station as assigned by the Executive Chef.
• Helps plan energy conservation procedures in the kitchen.
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours.
• Supervises, trains and evaluates kitchen personnel.
• Coordinates buffet presentations.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
• Submits ideas for future goals, operational improvements and employee management to Executive Chef.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Attends departmental staff meetings.
• Performs other appropriate tasks assigned by the Executive Chef.
• Communicates clearly and cordially with both front of house and back of house employees.
• Attends departmental staff meetings.
• Performs other appropriate tasks assigned by the Chef de Cuisine
• Report accidents, illnesses or “near-miss” incidents immediately to supervisor or supervisor on duty
• Knowledgeable of and proactively represent Standards of Service
• Complete applicable required company, departmental and safety training as assigned by supervisor
• Adherence to the appearance/dress code of the department
• Assist other departments as necessary as defined by reports to supervisor
• Complete other duties as requested by your supervisor based upon business need.

Essential Functions:

Ability to use, or learn to use the following equipment…

Broiler, Grill, Griddle, Dishwasher, Conventional Oven, Convection Oven, Flat Top Range, Open Burner Range, Fryer, Cook and Hold Oven, Holding Oven, Steamer, Steam Jacketed Kettle, Steam Table, Mechanical Slicer, Mechanical Mixer, Countertop Blender, Submersible Blender, Portable Burner, Manual Slicer (Mandoline), Mechanical Band Saw, Motorized Vehicle, Mechanical Food Processor, Scale, Sheeter, Candy Stove, Proofer

Requirements:

• Understand and follow verbal and written instructions.
• Must be able to work holidays, weekends, and overtime as needed.
• Work effectively in the absence of supervisor, self-directed work.
• Establish and maintain cooperative working relationships.
• Ability to read, write and understand English.
• Must exhibit a positive attitude and work in the capacity of your supervisor’s requests.
• Must be knowledge of and operate within the guidelines of Basin Harbor’s Safety Policy.
• If this position requires the need to operate a company vehicle, a MVR is required prior to the employee driving vehicle.
• Perform other duties as assigned by management or supervisor.

Physical Demands and Work Environment:

• Required to stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• The ability to, at times, work in a face paced environment. Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.