What are the responsibilities and job description for the Sous Chef position at Troon?

Mill Creek Country Club is excited to announce the opportunity of Sous Chef. The Sous Chef is a key member of our kitchen team, acting as the second-in-command to the Executive Chef, responsible for overseeing the day-to-day culinary operations, supervising kitchen staff, ensuring food quality, assisting with menu planning, and maintaining food safety standards within a restaurant or culinary establishment; essentially acting as a bridge between the head chef and line cooks, managing the kitchen when the Executive Chef is not present.

Pay Range: $25.00 - $30.00 / hour

Key responsibilities of a Sous Chef include:
• Staff Supervision:
Directly manage and delegate tasks to line cooks, ensuring efficient workflow and adherence to established cooking techniques.
• Food Preparation:
Actively cook dishes, particularly specialty items, while maintaining consistency and quality standards set by the Executive Chef.
• Menu Development:
Collaborate with the Executive Chef on menu creation, including recipe development, cost analysis, and seasonal changes.
• Quality Control:
Regularly inspect food quality, plating presentation, and ensure dishes meet established standards before serving.
• Inventory Management:
Monitor food inventory levels, place orders for ingredients, and manage food costs to maintain profitability.
• Training and Development:
Train new kitchen staff on proper cooking techniques, sanitation practices, and kitchen procedures.
• Food Safety:
Enforce strict food safety guidelines, including proper handling, storage, and temperature control to comply with health regulations.
• Scheduling and Staffing:
Create work schedules for kitchen staff, ensuring adequate coverage during peak service times.
• Kitchen Sanitation:
Oversee cleanliness and sanitation practices in the kitchen, including equipment maintenance and proper cleaning procedures.

Required Skills for a Sous Chef:
• Excellent Culinary Skills:
Proficient in various cooking techniques, knife skills, and ability to prepare a wide range of dishes.
• Leadership Abilities:
Effectively manage and motivate a team of cooks while maintaining a positive work environment.
• Communication Skills:
Clearly communicate instructions to staff, address concerns, and collaborate effectively with the Executive Chef.
• Attention to Detail:
Maintain high standards for food quality, presentation, and consistency.
• Time Management:
Efficiently prioritize tasks and manage the kitchen during busy service periods.
• Adaptability:
Respond quickly to changing demands and unexpected situations in the kitchen