Sous Chef

Description

Position Summary: Working closely with the Executive Chef, the position will supervise and perform all preparations and duties accurately and efficiently pertaining to Sous Chef, Ala carte Menus, Private event menus, Stewarding and over all execution of kitchen operations to ensure member satisfaction and efficiency of Food and beverage/Kitchen operation.

Position Responsibilities

1. Actively participates and contributes to the creative process of menu creation, strategic planning, development of training manuals, and operational success
2. Works cleanly and within health department codes; ensures staff is trained and adheres to all health code requirements
3. Supervises, ensures and teaches all recipes, preparations and menu items accurately and efficiently as per Chefs or Clubs recipes
4. Ensures all preparations for ala carte, private events and employee meals are done correctly, efficiently and quickly; work with team on any preparations or tasks needed to ensure member satisfaction and/or work is completed in a timely manner
5. Participates and ensure all product is received and properly stored
6. Participates and ensures proper rotation and proper storage of all product (supplies, equipment, food, beverage, etc.)
7. Ensures and supervises all equipment and areas are cleaned and maintained; notifies management of any repairs that are needed
8. Ensure staff reports for scheduled shift on time and completes all work to standard during scheduled time
9. Ensures all employees complete prep and closing lists daily, efficiently, and to standard
10. Ensure all administrative duties are completed on time, accurately, and quickly so as to not interfere with other job responsibilities
11. Follows all Club policies and ensures that staff understands and follows same
12. Complete others tasks that may be assigned to her/him by the Executive Chef and/or senior management
13. Must be able to work all weekends and holidays

Qualifications

1. Exceptional Customer Orientation
2. Culinary degree or education equivalent preferred
3. Must have at least three years kitchen management experience and five years kitchen preparation experience
4. Must have efficient and accurate knife skills. Able to perform all classic cuts
5. Must have strong knowledge ability to teach all classic sauces , preparations, methods and presentations
6. Must have strong knowledge of Hot and Cold preparations
7. Must have good knowledge of culinary vocabulary, terms and preparations. i.e. definitions of all basic cuts, preparations and methods.
8. Must have high quality standards
9. Must have strong communication skills with Service staff, Kitchen Staff and management
10. Must be strong team player
11. Must be organized
12. Must learn quickly and handle change well.
13. Must have strong leadership skills
14. Must have basic computer and administrative skills
15. Is able to manage kitchen operation in absence of executive chef

• Work 12-14 hour work shifts at least twice per week; job requires 45-55 per week
• Lift at least 50 lbs
• Work in standing position for long periods
• Move quickly and walk quickly
• Able to work in high heat and cold for extended periods
• Able to do repetitive motions for long periods
• Climb many stairs in the course of regular job responsibilities

• Extreme Heat
• Extreme Cold
• High Humidity
• Slippery walk areas
• Hazardous chemicals
• Sharp objects
• Heavy and light machinery
• Fast paced
• High stress levels at times

General Sign-Off: The employee is expected to adhere to all company policies.

Salary : $45,000 - $55,000