Sous Chef

Description

JOB SUMMARY: A Sous Chef is responsible for assisting the Executive Chef and CDC in operating a food production operation. The general responsibilities of the Sous Chef are of extreme importance to a successful quality dining program of The Reserve Club at Woodside. He/she will assist the Chef and CDC in their responsibilities for the quality and presentation of all food served including lunch, dinner, private events, and staff meals. The Sous Chef will be a "hands on" manager and trainer of the entire kitchen crew.

JOB TASKS:

l Working knowledge of Club policies and guidelines as outlined in The Reserve Club at Woodside Employee Handbook.

l Work with Chef on scheduling, Assist Chef with ideas for future staffing plans.

l The Sous Chef will assume duties of the Chef in his absence.

l Assists in the development of training and the provision of professional development opportunities for all kitchen staff. Trains new a la carte staff and collaborates with interns passing on useful culinary knowledge.

l Ensure proper sanitation procedures are adhered to, such as proper consecration of sanitizer solution, proper hand washing procedures are followed, proper storage of food items.

l Supervise the cleaning programs and distribute cleaning tasks to staff and stewards.

l Prepares and/or directly supervises kitchen staff responsible for the daily preparation of all food items to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standardized specifications.

l Expedites a la carte operations in accordance with Club food service hours. Ensure the production of all a la carte items such as soups, sauces, and daily "Mise en place" meets quality standards.

l Assist and oversee production of banquets, banquet plating, diagrams, line set up and quantity of food prepared.

l Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

l Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

l The Sous Chef will attend regular staff meetings where practical and is expected to maintain a professional relationship with all employees.

l Undertakes special projects as assigned by the Executive Chef

WORKING HOURS/CONDITIONS:

• Varies

• Environment is humid, wet, and often warm.

SPECIAL REQUIREMENTS:

l Must be able to work a flexible schedule and/or over time if needed.

l Must be available to work weekends and holidays.

l Must work well with others as a team and help co-workers.

l Must have an outgoing personality.

l Should have an eye for detail, honesty, and integrity.

l Knowledge of low-fat, low-cholesterol, gluten free and low-sodium meal preparation.

l Must be always courteous and tactful.

l Must be innovative and look for areas that need improvement.

l Must always treat others with kindness and respect.

l Perform other duties as required.

PHYSICAL FUNCTIONS:

The physical demands and work environment characteristics 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.

• While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit up to 10 hours per day.

• Use hands to finger, handle, or feel objects, tools and/or controls.

• Reach with hands and arms and able to push, pull or lift up to 50lbs.

• Hearing and talking sufficient to communicate with members, guests, and co-workers.

• Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

• Independent mobility throughout the Clubhouse

Requirements

JOB SUMMARY: A Sous Chef is responsible for assisting the Executive Chef and CDC in operating a food production operation. The general responsibilities of the Sous Chef are of extreme importance to a successful quality dining program of The Reserve Club at Woodside. He/she will assist the Chef and CDC in their responsibilities for the quality and presentation of all food served including lunch, dinner, private events, and staff meals. The Sous Chef will be a "hands on" manager and trainer of the entire kitchen crew.

JOB TASKS:

l Working knowledge of Club policies and guidelines as outlined in The Reserve Club at Woodside Employee Handbook.

l Work with Chef on scheduling, Assist Chef with ideas for future staffing plans.

l The Sous Chef will assume duties of the Chef in his absence.

l Assists in the development of training and the provision of professional development opportunities for all kitchen staff. Trains new a la carte staff and collaborates with interns passing on useful culinary knowledge.

l Ensure proper sanitation procedures are adhered to, such as proper consecration of sanitizer solution, proper hand washing procedures are followed, proper storage of food items.

l Supervise the cleaning programs and distribute cleaning tasks to staff and stewards.

l Prepares and/or directly supervises kitchen staff responsible for the daily preparation of all food items to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standardized specifications.


l Expedites a la carte operations in accordance with Club food service hours. Ensure the production of all a la carte items such as soups, sauces, and daily "Mise en place" meets quality standards.

l Assist and oversee production of banquets, banquet plating, diagrams, line set up and quantity of food prepared.

l Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.


l Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

l The Sous Chef will attend regular staff meetings where practical and is expected to maintain a professional relationship with all employees.

l Undertakes special projects as assigned by the Executive Chef

WORKING HOURS/CONDITIONS:

• Varies

• Environment is humid, wet, and often warm.

SPECIAL REQUIREMENTS:

l Must be able to work a flexible schedule and/or over time if needed.

l Must be available to work weekends and holidays.

l Must work well with others as a team and help co-workers.

l Must have an outgoing personality.

l Should have an eye for detail, honesty, and integrity.

l Knowledge of low-fat, low-cholesterol, gluten free and low-sodium meal preparation.

l Must be always courteous and tactful.

l Must be innovative and look for areas that need improvement.

l Must always treat others with kindness and respect.

l Perform other duties as required.

PHYSICAL FUNCTIONS:

The physical demands and work environment characteristics 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.

• While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit up to 10 hours per day.

• Use hands to finger, handle, or feel objects, tools and/or controls.

• Reach with hands and arms and able to push, pull or lift up to 50lbs.

• Hearing and talking sufficient to communicate with members, guests, and co-workers.

• Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

• Independent mobility throughout the Clubhouse