What are the responsibilities and job description for the Sous Chef position at Columbia Club Inc.?
Sous Chef
Reports to: Executive Chef
Supervises: Line Prep Cook; Salad Preparation; Sanitation
Education and/or Experience:
- A degree from post-secondary culinary arts program.
- Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
Job Knowledge, Core Competencies and Expectations
- Must be familiar with and have worked with all kitchen equipment. • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. • Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. • Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. • Knowledge of and ability to perform required role during emergency situations.
Job Summary (Essential Functions)
- Serve as Chef in First Floor Kitchen. Assist the Executive Chef in supervising food production for all food outlets, mainly the Hensley Grille & Harrison Room (1st floor Kitchen).
Job Tasks/Duties
• Prepares or directly supervises first floor 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 seasonal rotation of menus for Hensley Grille, Harrison Room, and French Room.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes 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.
• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
• 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.
• Reports all member and guest complaints to the Executive Chef and assists in resolving complaints.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Attends staff meetings.
• Performs other appropriate tasks assigned by the Executive Chef.
Licenses and Special Requirements
• Food safety certification.
• Certification from American Culinary Federation or other hospitality association. Physical Demands and Work Environment
• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.
