Sous Chef

PGA Golf Properties Inc., a wholly owned subsidiary of the PGA of America, advances the PGA's objectives to promote enjoyment and involvement in the game, by providing accessible world-class championship golf courses, research, education, licensing and advisory services. Working in a fun and professional atmosphere, we offer our employees competitive benefits and compensation and the opportunity to perform in an exciting environment. The PGA strives to provide a work environment that is respectful and supportive and allows a balance between professional and personal life. Sous Chef - Full Time - Port St. Lucie, FL PGA Golf Club offers a variety of benefits and resources to help employees and their families lead healthy lives. Benefits Package Health & Wellness: Competitive medical, dental, and vision; paid time off (PTO); flexible holidays; EAP; flexible scheduling; golf privileges and opportunities to learn the game; and food/apparel discounts. Financial: 401K and HSA (both with employer matches), life and AD&D insurance, short-term disability, and educational assistance. The Sous Chef is responsible for overseeing the culinary operations at the PGA Golf Club as assigned by the Chef De Cuisine including but not limited to: safety & sanitation, staffing, training, budget management, member/guest satisfaction, purchasing & inventories, menu development, payroll management, departmental disciplinary action, ala carte, and event execution. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Assist the Chef De Cuisine in the development of culinary processes, procedures and controls which align with the Club's financial and operational goals. Assist in monitoring the department's progress towards meeting these goals and make any necessary corrective action. Assist the Chef De Cuisine in ensuring the safety and compliance of the department by meeting all federal, state and local regulations including health, food, safety, sanitation, liquor, and labor laws. Provide leadership to all BOH team members ensuring the prep, execution of cooking and timeliness of delivery, and presentation standards which have been established are met. Develop the skills of all BOH team members while delegating tasks as needed. Work in conjunction with F&B Director and Human Resources to ensure the hiring, onboarding, performance management, disciplinary, and payroll management processes established by the F&B Director and Human Resources are adhered to within the department. Participate in the management of standard operating procedures (SOPs) in expense management, labor management, and food/beverage cost control management in place which are in line with established policies and departmental budgeted goals. Manage the processes/procedures in the BOH for training - ensuring that all staff are trained in the applicable training materials, SOP's and programs as needed which align with departmental goals. Manage and work in conjunction with line staff to ensure member and guest satisfaction with respect to all levels of service and operation within the department. Work alongside to advise and assist the Chef De Cuisine to implement policies, procedures and goals which will strategically enhance Food and Beverage operations from a satisfaction and financial standpoint. Maintain, and produce applicable reports and forecasts as needed to appropriately manage business operations as well as keep Chef De Cuisine informed on the current status and forecasting of BOH Labor and Expense management. Assist in the development of menus while receptive to change and current with market and industry trends. Adhere to existing company policies and procedures regarding the handling of cash, charges, purchasing, property, products, and equipment. Organize shift meetings and participate as needed in club meetings and committees. Participates as needed per the Chef De Cuisine, in BEO meetings with sales and operational teams to ensure that Culinary team is aware and prepared to execute all club banquets and events. SUPERVISORY RESPONSIBILITIES Responsible for the overall operation of food and beverage facilities and property in addition to its staff. Carry out supervisory responsibilities in accordance with the organizations polices and applicable laws. Responsibilities include interviewing, hiring, and training staff, planning, assigning, and directing work, appraising performance, rewarding and disciplining staff, addressing complaints, and resolving problems. Ability to effectively manage and develop subordinates. FINANCIAL RESPONSIBILITY Review and analyze various financial results/reports while monitoring the overall Food and Beverage performance and takes any corrective actions that may be needed. A ssist in the preparation of an annual financial budget and achieve these goals throughout the year through proper forecasting, cost controls, labor management, reporting, and revenue generatin #J-18808-Ljbffr pgahq