What are the responsibilities and job description for the Sous Chef- Mount Vernon Country Club position at Bobby Jones Links?
Job Details
Description
Established in 2000 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.
At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that our members and customers desire and the environment in which our employees will thrive.
Mount Vernon Country Club, located in Mount Vernon, Ohio, and managed by Bobby Jones Links, is hiring for a Sous Chef. Mount Vernon Country Club was established in 1915 and is considered on of the premier private clubs in Central Ohio. Members enjoy a state-of-the-art athletic center, two pools, and fine dining in an exclusive environment. The well-appointed clubhouse is a popular event and wedding reception destination for members and their guests.
Responsibilities of the Sous Chef at Mount Vernon Country Club include:
- Properly measures kitchen ingredients and food portions.
- Ensures that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.
- Develops standards to ensure consistency in food taste and presentation.
- Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
- Provides support and guidance to junior kitchen staff.
- Conducts the month end inventory and other periodic inventories as directed by the Executive Chef.
- Develops, with the Executive Chef, any food and beverage sales and promotions as the business dictates.
- Incorporates safe work practices and safe food handling standards.
Qualifications
Required Skills
- Safe Food Handling Certification
- Significant experience in the food and beverage industry.
Physical Demands & Work Environment Requirements
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 frequently required to:
- Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
- Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
- Indoor conditions that may be warm.
- Work near: grill and fryer.
- Noise level in the work environment is frequently loud.
