What are the responsibilities and job description for the Sous Chef - Stirrups position at Columbus Hospitality Management?
The World Equestrian Center in Ocala, FL is looking for a Sous Chef to join our team!
The Sous Chef at Stirrups supports the Chef De Cuisine in overseeing the day-to-day operations of the kitchen. This includes menu planning, inventory management, food preparation, and maintaining high standards of cleanliness and safety. The Sous Chef also steps in to manage the kitchen when the Chef De Cuisine is absent. Provide strong leadership and foster the development of the culinary and utility staff. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests.
Essential Functions
Physical Requirements
These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.
The kitchen operates in a dynamic, fast-paced environment that demands efficiency, precision, and attention to detail. It requires maintaining high standards of cleanliness, organization, and safety while working collaboratively under pressure to deliver exceptional culinary experiences.
The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.
We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.
The Sous Chef at Stirrups supports the Chef De Cuisine in overseeing the day-to-day operations of the kitchen. This includes menu planning, inventory management, food preparation, and maintaining high standards of cleanliness and safety. The Sous Chef also steps in to manage the kitchen when the Chef De Cuisine is absent. Provide strong leadership and foster the development of the culinary and utility staff. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests.
Essential Functions
- Food Preparation and Cooking:
- Assist in the preparation and presentation of all food items.
- Ensure that meals are cooked to the required standard and delivered on time.
- Help create and develop new menu items.
- Ensure that portion sizes, presentation, and quality of dishes are consistent.
- Kitchen Supervision:
- Supervise and coordinate kitchen staff to ensure a smooth workflow.
- Train and mentor supervisors and kitchen staff.
- Delegate tasks effectively and maintain high performance under pressure.
- Lead the kitchen in the absence of the Chef De Cuisine.
- Inventory and Cost Control:
- Assist with inventory management, including ordering, receiving, and stocking supplies.
- Monitor food costs and minimize waste.
- Ensure proper storage and rotation of ingredients to maintain freshness and reduce spoilage.
- Health and Safety:
- Enforce health and safety regulations, ensuring the kitchen is clean, sanitized, and safe
- Ensure all food handling practices comply with food safety standards and regulations.
- Maintain proper food storage, labeling, and hygiene protocols.
- Collaboration and Communication:
- Work closely with the Chef De Cuisine and other kitchen staff to create a cohesive team.
- Collaborate with front-of-house staff to ensure seamless communication between the kitchen and dining areas.
- Help resolve any kitchen or service issues efficiently.
Physical Requirements
These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.
- Exerting up to 50 pounds of force occasionally and /or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
- Ability to stand for long hours at the time.
- Proven experience minimum 2 years as a Sous Chef or in a similar role.
- Strong knowledge of various cooking methods, ingredients, and kitchen equipment.
- Excellent leadership and organizational skills.
- Ability to work under pressure in a fast-paced environment.
- A culinary school diploma or equivalent experience is mandatory.
- Knowledge of health and safety regulations. Long hours are sometimes required, primarily on Saturdays with multiple events being executed on campus.
- Leadership and teamwork
- Time management and multitasking
- Guide the team with strong leadership and promote a culture of effective collaboration and unity.
- Creativity and innovation in cooking
- Attention to detail and precision.
- Strong communication skills
- Problem-solving abilities
The kitchen operates in a dynamic, fast-paced environment that demands efficiency, precision, and attention to detail. It requires maintaining high standards of cleanliness, organization, and safety while working collaboratively under pressure to deliver exceptional culinary experiences.
The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.
We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.
