Sous Chef

Sous ChefReports to: Executive ChefSupervises: Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger Chef; Butcher; Broiler Cook; Assistant Cook; Sauté Cook; Salad Preparation AssistantClassification: Full-Time | ExemptJob Knowledge, Core Competencies and ExpectationsMust be familiar with and have worked with all kitchen equipment.Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.Ability to effectively supervise all kitchen food production employees in absence of the Executive Chef.Knowledge of and ability to perform required role during emergency situations.Passion for culinary creativity and enthusiasm for collaborating on elevating Cobblestone Creek Country Club’s dining program with new ideas, refined flavors, and innovative presentations.Job Summary (Essential Functions)The Sous Chef serves as the “second-in-command” of the kitchen, assisting the Executive Chef in supervising food production for all outlets, banquet events, and special functions at Cobblestone Creek Country Club. This individual not only ensures daily consistency and quality but also brings fresh creativity to the culinary team. The Sous Chef will play a vital role in helping elevate the club’s menu, ensuring members and guests experience exceptional flavors, innovative presentations, and a dining program that continues to exceed expectations.Job Tasks/DutiesPrepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and specials, ensuring adherence to club’s standard recipes while also contributing new seasonal and innovative dishes to enhance the member dining experience.Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.Conducts daily raw cost tracking counts to ensure that all items are accounted for.Codes all invoices to the proper account and sends signed copies to Accounting for payment.Assumes complete charge of the kitchen in the absence of the Executive Chef.Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.Consistently maintains standards of quality, cost, presentation, and flavor of foods.Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.Prepares reports, arranges employee schedules, costs menus, and performs other administrative duties as assigned.Personally works in any station as assigned by the Executive Chef.Helps plan energy conservation procedures in the kitchen.Assists with the administration of kitchen personnel benefits (vacation, holidays, etc.).Consults with dining service personnel during daily line-ups.Assists in maintaining security of kitchen, including equipment and food and supply inventories.Assists in food procurement, delivery, storage, and issuing of food items.Expedites food orders during peak service hours.Supervises, trains, and evaluates kitchen personnel.Coordinates buffet presentations and introduces elevated plating and presentation styles that align with Cobblestone Creek’s high standards.Checks mise en place before service and inspects presentation of food items to ensure that quality standards are met.Reports all member and guest feedback to the Executive Chef and assists in enhancing the dining experience.Monitors kitchen employees’ time cards to ensure compliance with posted schedules.Submits ideas for future goals, operational improvements, and menu innovation to the Executive Chef.Understands and consistently follows proper sanitation practices including those for personal hygiene.Attends staff meetings.Performs other appropriate tasks assigned by the Executive Chef.Licenses and Special RequirementsFood safety certification required.Physical Demands and Work EnvironmentRequired to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.Push, pull, or lift up to 50 pounds.Continuous repetitive motions.Work in hot, humid, and noisy environment.Job TypeFull-timePay: $55,000 – $60,000 per year (based on experience)Benefits401(k)Dental insuranceHealth insuranceVision insuranceQualificationsA degree from a post-secondary culinary arts program.Minimum of three years of progressive kitchen experience encompassing all phases of food preparation and kitchen operation.Demonstrated ability to contribute to menu development and to bring creativity that elevates a dining program.Strong leadership skills with the ability to motivate, train, and supervise staff. #J-18808-Ljbffr