We are currently looking for a Sous Chef. This is a full-time, full-year management opportunity with a complete benefits package.
POSITION OVERVIEW:
The Sous Chef serves as a working chef, staff supervisor, and administrator in the kitchen. The SC would assist the Executive Chef and Executive Sous Chef in supervising food production for all food outlets, banquet events and other functions at the Club. Supervises and assists with training food production personnel. Assists with food production tasks as needed and assures that the quality and standards are consistent.
RESPONSIBILITIES:
· Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that the methods of cooking, garnishing and portions sizes are as prescribed by standard recipes.
· Assists the Executive Chef with monthly inventories, pricing, cost control, requisitioning and issuing of food production.
· Assumes complete charge of the kitchen in the absence of the Executive Chef.
· Assists Executive Chef with the supervision and training of staff, sanitation and safety, menu planning and related production activities.
· Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
· Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
· Make recommendations for maintenance, repairs and upkeep of the kitchen and its equipment.
· Prepare reports and schedules, cost menus and performs other administrative duties as assigned by the Executive Chef.
· Personally works in any station as assigned by Executive Chef.
· Assists in maintaining security of the kitchen including equipment food and supply inventories.
· Assists in food procurement, delivery, storage and issuing of food items.
· Assists in supervision and evaluation of kitchen personnel.
· Coordinates buffet presentation.
· Checks mis en place before service and inspects presentation of food items to ensure that quality standards are met.
· Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
QUALIFICATIONS:
- Strong qualifications for the Sous Chef position include expertise in inventory management, food preparation, kitchen management, and food service. Experience in banquet operations, team leadership, and fine dining is highly valued. Additionally, proficiency in inventory control, catering, and restaurant management is essential. Bartending skills are considered relevant for this role. Successful candidates should demonstrate a blend of core, premium, and relevant skills to excel in this dynamic culinary environment.
Job Type: Full-time
Pay: $70,000.00 - $80,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Retirement plan
Experience level:
Supplemental pay types:
Weekly day range:
Work setting:
Experience:
- Culinary experience: 5 years (Required)
Work Location: In person