Sous Chef

Position Title: Sous Chef Location: The Governors Club, Brentwood, TN Start Date: ASAP Respond To: Lee Spencer, View email address on click.appcast.io Works with the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Will assume evening responsibility of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained. This will be a great position for someone wanting to grow as a chef. It will be a stepping stone for a young rising chef with ambition to grow. Essential Duties and Responsibilities: Directly supervises the daily preparation of soups, sauces and "specials". Works with the Executive Chef and Sous Chef on inventories, pricing, cost controls, requisitioning and issuing for food production. Manages employment activities for kitchen staff members, including but not limited to: Assisting Exec Chef with interviewing, selecting, training. Planning the work, developing work schedules, and apportioning the work. Directing and monitoring work activities and evaluating performance. Handling complaints and administering discipline. Ensuring sanitation and safety programs are closely followed. Establishes controls and monitors kitchen activities to minimize food and supply waste and theft. Assists the Executive Chef with menu planning and related production activities. Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club. Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef. Perform other duties as appropriate. Qualifications: Culinary degree preferred. 2 years culinary experience as a Sous Chef, in a Hotel or Fine Dining restaurant, Club experience a plus. State certified and/or Serve Safe certified. Clear understanding and ability to execute all mother sauces and cooking techniques. A stable career track record at recognized quality properties, working with a team in a culture of excellence. The ability to demonstrate good judgment, problem-solving, decision-making skills with required urgency. Desire to grow and stay current with trends in culinary field. Demonstrated experience and capability in the areas of staff management and food control. Demonstrated quality written, verbal, and interpersonal communication skills. Full Time position includes medical benefits, vacation and 401K after one year of service. KemperSports is an Equal Opportunity Employer. #J-18808-Ljbffr Ontario Trillium Foundation