What are the responsibilities and job description for the Sous Chef position at Pine Valley Country Club Inc?
Description
If you have a passion for great food and want to be part of a fun, vibrant team then we want to talk to you!
We're looking to add a Sous Chef to our team to manage the daily operations of the line, assuring that the wants and needs of the club members and guests are consistently exceeded. You'll work with our executive chef to plan and implement menus and specials, and help train and supervise all line cooks and dishwashers.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Help in the preparation and design of all food menus
• Produce high quality plates both design and taste
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Suggest supply orders to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Assures that effective orientation and training for new staff, and continual improvement of experienced staff are planned and implemented.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Establishes quantity and quality output standards for personnel in all positions within the department.
• Assists in planning and implementing procedures for special club events and banquet functions
• Responsible for cleanliness of all back of house food and beverage equipment and facilities.
• Works with other department on special projects assigned by the Food & Beverage Manager.
Requirements
SOUS CHEF SUPERVISORY RESPONSIBILITIES: The Sous Chef has reporting responsibility to the Executive Chef. The line cooks, prep, cold, and dishwashing personnel report to the Sous Chef. A minimum of 1-3 years related experience in an upscale environment. Private club, resort and/or hospitality experience preferred but not required.
Responsibilities include:
• Interview, select, train, supervise, counsel, and discipline all service employees in the department.
• Develops on-going professional development and training programs for back of house staff.
• Ensures that all legal requirements are consistently adhered to including wage and hour, and federal, state and/or local laws.
• Ensure that all services to members and guests are conducted in a highly professional manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibilities.
OTHER SKILLS & ABILITIES:
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to seek out new and innovative ways to meet, and respond to, the needs and demands of an ever changing, diverse workplace.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to have a good relationship with co-workers and supervisors, to treat co-workers, supervisors and member/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• EDUCATION and/or EXPERIENCE A minimum of 1-3 years related experience in an upscale environment. Private club, resort and/or hospitality experience preferred but not required.
• LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively to vendors/suppliers, members, and other employees of the Club.
• COMPUTER SKILLS Proficient in Outlook and Internet applications. Working knowledge of Word Processing and Spreadsheet applications. Familiarity with various Graphic’s programs desirable.
• MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages and to draw and interpret bar graphs.
• REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
• CERTIFICATES, LICENSES, REGISTRATIONS Valid Driver's License.
• PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; and talk or hear. The employee is occasionally required to stand; walk; bend; reach with hands and arms; climb or balance; and stoop or kneel. The employee must occasionally lift and/or move 20 - 50 pounds. Specific vision abilities required by this job include close vision.
• WORK ENVIRONMENT While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment.
