Sous Chef

The Sous Chef serves as second-in-command of the kitchen: assist the Executive Chef in supervising food production for all food, a la carte, fine dining, banquet events and other functions at the club. Supervises food production personnel, assists with food production tasks as needed to assure club recipes and quality standards are followed and are consistently attained. This is a full-time year-round position, holidays/weekends, flexible schedule required.Essential Duties and Responsibilities:Follows cleaning and sanitation proceduresReviews and approves product purchasesAssist with inventory management, including stock countsMonitors food & labor costs to support budget goalsVerify deliveries and ensures proper storage of productsOrders food, beverages, and kitchen supplies from approved vendorsResponds to vendor inquiries and coordinates with suppliers regarding orders and deliveriesAssist with scheduling, staffing forecasts and labor planningSupport payroll administration by reviewing employee timecards and attendance recordsResponsible to check banquet event order daily and weekly to anticipate prep workAssists Executive Chef on a la carte, fine dining, and banquet preparationNotifies Executive Chef of expected shortages or needsParticipates in monthly safety training and food and beverage meetingsEnsures proper staffing for maximum productivity and high standards of quality, controls food and payroll costsMakes recommendations for maintenance, repair and upkeep of the kitchen and equipmentAssumes complete charge of the kitchen in the absence of the Executive ChefPrepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and specials to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipesCommunicates to the Executive Chef any concerns regarding food production, process, delivery problems, product shortages, equipment problemsAssists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activitiesAssists Executive Chef on a la carte, fine dining, and banquet preparation, buffet presentationsNotifies Executive Chef and writes product needs and shortages on order guidesAssists in maintaining security of kitchen equipment, food, and supply inventoriesConsistently maintains standards of quality, cost, eye appeal and flavor of foodsParticipates in monthly safety training and food and beverage meetingsReports and acts to remedy unsafe conditions as soon as they are observedAdheres to state and local health and safety regulationsEnsures cleaning, sanitation, and organization of the kitchen, walk-in cooler, and all storage areasMaintains professional relationships with all coworkers, members, guests and vendorsSubmits ideas for future goals, operational improvements, and personnel management to Executive ChefPerforms additional responsibilities as requested by the Executive ChefCANDIDATE QUALIFICATIONSMinimum 5 years experience in culinary leadership role, oversight of a la carte and banquet operations, food productionProvide a valid copy of Riverside County Food Handlers CertificationWill be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire #J-18808-Ljbffr