Sous Chef

Job Description

Job Description

  Job Summary:

Responsible for daily production of lunch and dinner mise en place, for lunch and dinner banquet menu and production

ESSENTIAL JOB FUNCTIONS: ( Tasks or functions that are fundamental to the performance of the position.)

·       Responsible for daily production of lunch and dinner mise en place.

·       Responsible for lunch and dinner banquet menu items and production.

·       Oversees Kitchen operation in p.m. hours.

·       Training for Kitchen employees.

·       Responsible for creating recipes and new dinner items.

·       In charge of cleaning fryers and workstations at night.

·       In charge of keeping all coolers and freezers organized and clean.

·       In charge of p.m. banquet and dessert setup and production.

·       Responsible for expediting p.m. dinner orders.

·       Ensure that proper sanitation procedures are used throughout the shift and at the end of shift.

·       Ensure that proper cooking techniques are used in food preparations.

·       To assist others in the kitchen when his/her own work is satisfactorily completed.

·       In charge of locking coolers and securing kitchen (turning off all equipment) before leaving for the night.

·       Employees must be on floor and ready to work in uniform at assigned schedule.

ADDITIONAL DUTIES AND RESPONSIBILITIES: (“Non-essential” functions)

·       Cooperation is required to perform other kitchen duties (within one’s ability) when requested by Management.

·       Assist Executive Chef is creating monthly dinner menus appropriate for the Union Club.

REQUIRED QUALIFICATIONS: (The individual must possess these qualifications or be able to demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. The qualifications must be job related and consistent with business necessity.

Education, Training and/or Experience

·       Culinary Degree or 5 years supervisor experience.

·       Ability to make soups, stock, sauces.

Education, Training and/or Experience continued.

·       Meat fabrication, seafood fabrication

·       Menu preparation.

Knowledge, Skills, Abilities and Personal Characteristics

·       Knowledge in all aspects of kitchen, inventory controls .

Certifications, Licenses, registrations PREFERRED QUALIFICATIONS:

·       Certification in Safety & Sanitation.

·       Food & Beverage Management Certificate.

PHYSICAL AND MENTAL DEMANDS: (Job related and consistent with business necessity.)

·       Able to lift 25#, withstand high heat and able to produce under time constraints.

·       Long hours and dealing with different people.

WORKING CONDITIONS: ( Environmental factors impacting on the position.)

·       High heat, cold in walk-in coolers/freezers.

·       Wet slippery conditions, cleaning chemicals, long hours standing.

·       Dangerous equipment (i.e., slicers, choppers, and knives.)

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of The Union Club. Since no position description can detail all the duties and responsibilities that may be required from time to time in performance of a job, duties and responsibilities that may be inherent in a job, reasonably required for its performance, or required due to the changing nature of the job shall also be considered part of the job holders’ responsibility.

The membership of the Union Club spans nearly 150 years and is studded with names of national and international importance: leaders of business, industry, philanthropy, religion, law, healthcare, technology, arts and culture, and government, including five U.S. Presidents.

Throughout the good times and bad, members saw themselves as stewards, responsible for preserving their cherished club so entwined in Cleveland’s history.

Our clubhouse stands as a true testament to the past, present, and future of the membership as well as to the commitment of excellence the Union Club of Cleveland has always portrayed.

Today, members enjoy dynamic programming and events, a strong and diverse membership, three restaurants each with distinct cuisine, executive fitness center, 10,000 square feet total of private meeting spaces, ten overnight guest rooms, and reciprocity at over 140 private clubs across the world.

Company Description

The membership of the Union Club spans nearly 150 years and is studded with names of national and international importance: leaders of business, industry, philanthropy, religion, law, healthcare, technology, arts and culture, and government, including five U.S. Presidents.\r\n\r\nThroughout the good times and bad, members saw themselves as stewards, responsible for preserving their cherished club so entwined in Cleveland’s history.\r\n\r\nOur clubhouse stands as a true testament to the past, present, and future of the membership as well as to the commitment of excellence the Union Club of Cleveland has always portrayed. \r\n\r\nToday, members enjoy dynamic programming and events, a strong and diverse membership, three restaurants each with distinct cuisine, executive fitness center, 10,000 square feet total of private meeting spaces, ten overnight guest rooms, and reciprocity at over 140 private clubs across the world.