Description

Job Title:  Restaurant Sous Chef

Reports To:   Restaurant Chef de Cuisine

Supervises:   Lead Chefs, Line Cooks, Prep Cooks, General Kitchen Workers     

Job Summary:

Supports the Restaurant Chef de Cuisine with overseeing the daily operation of the Farmington Restaurant Grill kitchen, to include food production of breakfast, lunch and dinner; training and supervising staff; managing the requisition process; managing the clubs time and attendance policy; writing daily specials and menus for special events; maintaining a clean, safe, and sanitary kitchen; and maintaining the Club’s high standards of quality.  Also responsible for hiring, training and oversight of Poolside Grill staff. 

Responsibilities:

• Train and supervise the Restaurant Grill kitchen staff
• Assist in the production of the Restaurant Grill menus and maintain standards of quality
• Expedite service
• Ensure the proper requisitioning of product
• Contribute to the writing of specials that are consistent with the overall style and cuisine of the Restaurant Grill
• Keep track of all costs and maintain budgeted financial goals
• Ensure product consistency
• Ensure that the Restaurant Grill kitchen is clean, safe, and sanitary at all times
• Ensure the proper completion of opening and closing checklists
• Ensure the proper completion of cleaning and sanitation checklists
• Participate in daily meetings with Restaurant Grill kitchen staff and Grill service managers when needed
• Assist in the execution of banquet club/holiday events when needed
• Hire, train, and support the Poolside Restaurant Grill kitchen staff

Qualifications

• A minimum of 2 years in a similar supervisory role is preferred, but not required
• Working knowledge of Microsoft Office applications (Word and Excel)
• College degree in Culinary Arts preferred but not required

Salary : $58,000