Sous Chef

Description

MONTEREY PENINSULA COUNTRY CLUB  SOUS CHEF JOB DESCRIPTION

SUMMARY The Sous Chef assists in supervising food production for all food outlets, banquet events 
and other functions at the Club and ensures that quality, sanitation, and cost standards are 
consistently attained.
ESSENTIAL DUTIES AND RESPONSIBILITIES
•  Monitor lunch and dinner service to ensure and maintain food quality and presentation.
•  Remain on property through dinner service and until the last meal is served.
•  Ensure kitchen is clean, organized, and all equipment is properly secured and turned off prior 
to leaving.
•  Prepare or supervises kitchen staff responsible for the daily preparation of soups, sauces, and 
“specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by 
standardized recipes.
•  Expedite food orders during service hours ensuring plate quality, presentation, accuracy, and 
consistency.
•  Consult with dining service personnel during daily line-ups.
•  Work in any station(s) as assigned by the Executive Chef or Executive Sous Chef.
•  Assume MOD responsibilities of kitchen in the absence of the Executive Chef or Executive Sous 
Chef.
•  Assist in food procurement, delivery, storage and issuing of food items.
•  Assist in maintaining security of kitchen including equipment, food, and supply 
inventories.
•  Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and 
issuing for food production.
•  Ensure all services to members are provided in a highly professional and efficient manner with 
strong attention to detail.
•  Report all member/guest complaints to the Chef and assists in resolving complaints.
•  Assist Executive Chef with supervision, discipline, evaluation, training of employees, 
sanitation, safety, menu planning and related production activities.
•  Interact positively with supervisor, management, coworkers, members, and the public to promote a 
team effort and maintain a positive and professional approach.
•  Makes recommendations for maintenance, repair and upkeep of the kitchen and its 
equipment.
•  Prepare reports and schedules, costs menus, and performs other administrative duties as assigned 
by the Executive Chef.
•  Submit ideas for future goals, operational improvements, and personnel management to Executive 
Chef.
•  Ensure cleanliness of the kitchen above the level expected by the Health Department.
•  Ensure work environment is safe and Codes of Safe Practices are adhered to consistently. Report 
injuries timely.
•  Report to work regularly and on time, follow directions, take criticism, get along with 
co-workers and supervisors, treat co-workers, supervisors and members/guests with respect and 
courtesy, and refrain from abusive, insubordinate and/or violent behavior.
Sous Chef Job Description, Rev. 4/2002

NON-ESSENTIAL DUTIES AND RESPONSIBILITIES
•  Assist in periodic menu review and revisions.
•  Assists in the development of training and the provision of professional development 
opportunities for all kitchen staff.
•  Assist with the hiring process, training and supervising of subordinates.
•  Perform other duties and jobs as assigned.

To perform this job successfully, an individual must be able to perform each essential job duty 
satisfactorily. Reasonable accommodations may be made to enable qualified individuals with 
disabilities to perform essential job functions.
 

Qualifications

KNOWLEDGE, SKILLS & ABILITIES:
• Knowledge of general culinary industry standards and continual interest in staying up to date with culinary trends.
• General computer skills in Microsoft Word, Excel, and Outlook and ability to operate standard office equipment.
• Ability to manage a group of employees and train, direct, motivate, discipline in accordance with Club policies and State and/or Federal law.
• Ability to plan, organize, prioritize, assess problems, and problem-solve to meet deadlines.
• Ability to perform tasks with attention to detail and accuracy.
• Ability to be flexible, adaptable and customer service oriented.
• Ability to calculate figures and amounts such as weight, proportions, and percentages.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to work independently in the accomplishment of a wide variety of duties.
• Ability to work successfully with a variety of individuals with various socio-economic, ethnic, and cultural backgrounds.
• Ability to read and interpret documents such as recipes, safety rules, menus, operating and maintenance instructions, and procedure manuals.
• Ability to communicate effectively and professionally in person, electronically, and/or by telephone, with internal and external customers.
• Ability to maintain a flexible work schedule with holiday, weekday, and weekend availability.
• Ability to maintain a professional image and appearance as outlined in Employee Handbook and departmental standards.
EDUCATION AND/OR EXPERIENCE:
• Five years’ Chef experience in a high-volume, upscale kitchen.
• Culinary Arts Degree preferred.
• Private club, resort and/or hospitality experience preferred.
CERTIFICATES & LICENSES:
• Must have Food Handlers certification or obtain within 30-days of start date.
• Must provide valid document(s) to work in the US.
• Valid California Driver License with acceptable motor vehicle record.
WORK ENVIRONMENT: While performing duties of this job, the employee will be working within a well to dimly lit workspace and may be exposed heat elements. Exposure to warm cooking environment, colder refrigerator, freezer, as well as slippery floors. The noise level in the work environment is usually moderate to load.
Sous Chef Job Description, Rev. 4/2002
PHYSICAL REQUIREMENTS: While performing the duties of this job, the employee must be able to:
• Must be able to move frequently around the kitchen and other areas of the Club.
• Must be able to stand for up to 80% of the time in one general location.
• Must be able to distinguish between different flavors, textures, and temperatures to accurately prepare food items.
• Must be able to use standard kitchen equipment and utensils to carry out tasks.
• Must be able to detect items throughout the kitchen and storage areas.
• Frequently communicate with other staff and exchange accurate information in these situations.
• Occasionally lift and move supplies weighing up to 50 lbs. throughout the Club

Salary : $75,000 - $85,000