Sous Chef

Sous Chef Opens and closes the line, performs precise line checks and facility walks. Must be available to work weekends and nights according to schedule and need of the Club. Responsibilities Assisting the Executive Chef in overall kitchen operations ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration while ensuring smooth communication between front‑of‑house and back‑of‑house staff. Assist in multiple restaurants and banquet operations. Train line cooks, prep cooks, and dishwashers and check on their work to ensure it meets high standards. Good working knowledge of accepted sanitation standards and health codes for Colorado. Responsible for the hiring and development of back‑of‑house employees; managing their schedules and reporting payroll hours in compliance with company standards and state laws. Partner with Executive Chef on managing the P&L to assist in maximizing profits through food cost management, labor, inventory control and performance of the restaurant. Assist in ordering and invoicing of product. Consistent open communication with FOH team to ensure adherence of The Fox Hill Club guidelines. Qualifications Strong passion for culinary excellence and exceptional attention to detail. Resilient in stressful situations and able to handle last‑minute requests. More than 3 years experience as a chef, key ingredient in the success of a full‑service golf club. Advanced knowledge and understanding of financial aspects of business operations. Caring, self‑motivated and exhibit aptitude for leading, coaching, and driving excellence. Benefits Competitive Compensation Package Health insurance Vision insurance Dental insurance Paid sick time Free golf #J-18808-Ljbffr