Sous Chef
St Ives Country Club
Sous Chef
A Sous Chef is responsible for managing food preparation in restaurant kitchens. Reports to Executive Chef, Culinary Manager.
Manage all activities in the kitchen, including food preparation and production, and management of kitchen staff. Ensure efficient, cost-effective operation and profitability of food production. Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order. Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner. Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications. Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. Ensure that all dishes are prepared in a timely manner. Maintain a clean work area, including kitchen equipment, tables, and shelves. Comply with applicable sanitary, health, and personal hygiene standards. Ensure quality and freshness of ingredients and products. Monitors payroll in the operation. Works with Front of the House to promote offerings and events in area of focus. Maintain a positive and friendly environment with both our staff members and our club members. Assists in the execution of banquets. Establish the day's priorities and assign production and preparation tasks for the kitchen staff/chefs to execute. Perform additional tasks as assigned by the executive chef. All other duties as assigned.
Work environment: Frequent standing for extended periods of time. Frequent walking to collect or deliver goods in various kitchens and or reception areas (buffet set ups). Regular lifting up to 50 lbs. Excellent physical fitness, visual acuity, and sense of smell to work in the kitchen safely.
Required qualifications: High volume cook experience. Food safety certification. Able to move fast and multi-task in a fast paced, high stress / pressure environment (heat and action). Available to work weekends and holidays. Should be well versed in culinary terms. Thorough understanding of proper cooking methods. Clear understanding of knife work. Transportation is a must - there is no accessible public transportation.
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