Chef De Cuisine-Sous Chef Opportunity

POSITION SUMMARY: The Chef De Cuisine / Sous Chef assists the Executive Chef with the management and maintenance of the Kitchen in the Country Club and Yacht Club while meeting or exceeding the dining experience for our Members and their guests. The Sous Chef will continually strive to enhance Royal Palm Yacht and Country Club's position as one of the premier Country Clubs in the country.

ESSENTIAL DUTIES & RESPONSIBILITIES

Supervisory Responsibilities

• Carries out supervisory responsibilities in accordance with the Club's policies and applicable laws. These include: assisting as needed with interviewing, hiring and training employees, planning, assigning and directing work, rewarding and disciplining employees, addressing employee and member complaints and resolving problems. Responsible for goal setting, budget attainment, project achievements and overall team morale for the staff under his/her supervision.
• Provides Members with a great experience by ensuring that all areas deliver consistent high-quality products with high-quality service in every transaction or interaction with Members and guests.

Essential Duties

• Assists with Culinary activities at the Yacht Club and Country Club.
• Participates in the production of all food items necessary for operation.
• Assists Executive Chef in planning and directing all functions of the Food department to meet the daily needs of the operations.
• Assists in planning, writing, maintaining and updating all menu specifications, recipes and pictures, production forecasts.
• Oversees buffet preparations, outline and presentation to service our Members at the highest level.
• Assists with creating and enforcing policies and procedures to ensure food production efficiency and consistency is maximized, purchasing specifications are up to the Club's standards, storeroom requisitions are used, product storage is done correctly and waste is minimized.
• Trains Culinary personnel in food production principles and practices to ensure all recipes and food production practices are followed.
• Assists with training and overseeing the ordering and receiving personnel to ensure all processes and procedures are continually followed. Ensures the Club has the best quality products at the best pricing.
• Trains service personnel regarding food preparation, ingredients, nutritional values, special dietary requests (low fat, low calorie, low sodium, low carb, gluten free, vegetarian and vegan) and food allergies.

• Assigns details, specifies duties to kitchen team members and monitors these tasks.

• Prepares checklists so the Culinary team knows their assigned duties for their shift.

• Regularly reviews, evaluates and responds to customer satisfaction and/or dissatisfaction of the individual outlets; recommends new operating standards to the Executive Chef when applicable.

• Ensures all safety, sanitation, energy management, preventative maintenance and other standards are consistently met. Establishes and implements food safety/sanitation standards in compliance with federal and state regulations if needed.
• Assists in managing physical inventory, verification and provides updated information to the Accounting Department.
• Assists with scheduling, payroll and budgeting as requested.
• Serves as a role model for the service staff by setting the standard for all employees to maintain high quality and consistent customer service.
• Encourages consistent levels of communication with and between the Culinary staff, Front of the House service staff and Management.
• Recognizes and resolves personnel conflicts immediately and documents all incidents by following the Club's policies and procedures.

• Any and all other tasks assigned by the Executive Chef, Assistant General Manager or General Manager.

Education / Experience

• Culinary degree preferred from an accredited college
• Minimum of 5 years related experience in the food service industry, preferable in a club or resort environment
• At least 2 years in a Culinary Management position

Qualifications

• Knowledge of food operations including foods, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction

• Excellent working knowledge of Microsoft Word and Excel; Power Point a plus
• Excellent verbal and communication skills; Able to read, write and understand instructions, present reports and other correspondence with little or no direction

Certifications/Licenses

• CPR/AED/First Aid Certifications
• Food Manager Certified

Other

• Must be able to work nights, weekends and holidays as requested

Physical Requirements (The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

• Must be able to lift and move up to 50 lbs.
• Frequent reaching, bending, turning, and stooping and handling of materials
• Must be able to stand for extended periods
• Repetitive motion required
• Normal vision and hearing ranges required
• Exposure to extended periods of heat or cold

DFWP

Salary : $60,000