Sous Chef

Job Details Job Location: Downingtown Country Club - Downingtown, PA 19335 Position Type: Full TimeSalary Range: $45,000.00 - $65,000.00 SalaryJob Category: Kitchen Staff Ron Jaworski's Downingtown Country Club is looking for a creative and motivated Sous Chef to join our talented culinary team. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes. About Us Ron Jaworski Golf strives to be an employer of choice. When you join our team, you won't only get to use your skills to help grow our business, you also get to join the rapidly expanding Ron Jaworski Golf family. This diverse team takes pride in working hard and playing hard. We foster a culture of opportunity by helping our employees advance their careers and always look for opportunities to promote and celebrate our hard-working staff. We are passionate about creating memorable experiences for all of our guests while leading the pack and driving change. We strive to build customers for life by getting involved in the community around us and investing in our youth through Jaws Youth Playbook, our 501(c)(3) non-profit charity. What We Offer Opportunities for Growth with the Organization Employee Golf Privileges Chef Prepared Shift Meals at No Cost to Employees Ongoing Country Club/Hospitality Training and Experience Employee Discounts Health, Dental, and Vision Insurance What We Are Looking For Friendly and positive attitude Communication and conversational skills Ability to multitask and prioritize many requests Attention to detail Ability to work in a fast-paced environment Knowledge of food and beverage preparations Willing to work flexible schedules Job Summary (Essential Functions) Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production and service for ala carte dining. Assist with banquet events and other functions at the Club as necessary. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Develops menus, specifications and recipes. Monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. Duties and Responsibilities Assumes complete charge of the culinary programs in the absence of the Executive Chef. Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes. Consistently maintain standards of quality, presentation and flavor of foods. Personally, works in any station as assigned by the Executive Chef. Consults with FOH management and dining service personnel regarding specials, and menu items. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Reports all member and guest complaints to the chef and assists in resolving complaints. Understands and consistently follows proper sanitation practices including those for personal hygiene. Management Assists Executive Chef with supervision and training of employees on sanitation, safety, food production, and execution. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises, trains and evaluates kitchen personnel. Monitors kitchen employees’ timecards to ensure compliance with posted schedules. Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). Motivate staff to be the best they can be. Establish wage rates along with the Executive Chef and GM. Discipline and/or terminate F&B employees according to Ron Jaworski Golf policy and procedures. Financial Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. Conducts daily raw cost tracking counts to ensure that all items are accounted for. Codes all invoices to the proper account and sends signed copies to Accounting for payment. Helps plan energy conservation procedures in the kitchen. Review daily or meal-period revenue analyses and item sold reports from point of sale (POS) systems used in the Tavern and outlets to determine if changes are warranted. Adhere and maintain all budgeted F&B numbers Other Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. Consults with Executive Chef and Food and Beverage Manager regarding inventory of dining items including china, and food presentation items and helps ensure that they are properly stored and accounted for. Work with Executive Chef to update, review and print weekly menu changes and specials. Provide General Manager, Chef, Accounting, or other RJG representatives with timely reports when requested. Submits ideas for future goals, operational improvements and personnel management to Executive Chef. Attends scheduled staff and BEO meetings. Assists in maintaining security of kitchen, including equipment and food and supply inventories. Ensure kitchen areas and outlets are managed in compliance with Federal, State, and Local safety regulations. Maintain a favorable working relationship with all other RJG properties and company employees to promote a cooperative and harmonious working climate. May serve as club’s opening and closing manager or manager on duty. At all times, present a favorable image of Ron Jaworski Golf and Ron Jaworski Weddings Required Education and/or Experience: High school diploma or GED A four-year college degree in Hospitality is preferred. Three years of restaurant supervisory experience Physical Demands and Work Environment: Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment Must be willing to work 40+ hours – including nights and weekends. Doing whatever it takes to get the job done. Must be able to work in a fast-paced environment. Must be neat, courteous, and possess a professional appearance at all times. Must have good communication skills. #J-18808-Ljbffr