Sous Chef

Description The Landings Golf and Athletic Club is a private luxury residential club on Skidway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success.We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Sous Chef Job Duties & Responsibilities: Greets members promptly and efficiently and takes care of their needs Manages the workflow in the kitchen to ensure a smooth operation by administering tasks, effectively communicating, and leading by example Organizes all food preparation, presentation, and service procedures Assists Club Chef in creating menus and specials that will create a memorable experience for our members and ensure repeat business Observes orders going out of the kitchen as well as the food being prepared to avoid waste by ensuring proper consistency, temperature, flavor, and quality Inspects equipment before and after use ensuring cleanliness and proper working order and correcting or reporting any problems or issues with equipment to Head Chef Oversees inventory of all stations and ensures proper rotation and utilization Reviews prep list, daily pars and maintains par levels Determines current inventory needs, orders stock accordingly without instruction or supervision, and ensures all food items are dated and up to Club standards Completes food safety program successfully within 30 days of hire Trains new hires and guides staff to adhere to safety and food handling practices Schedules and supervises all kitchen staff to ensure proper coverage Adheres to all written food handling procedures as well as general safety practices, including storage of food products, awareness of hot and cold meats, seafood, etc. Ensures kitchen is clean according to health department standards Reviews with kitchen employees any necessary work needed for special parties or orders Monitors staffing levels, vacation requests, and overtime Assists the Club Chef in ensuring department budget is achieved and helps in controlling cost Acts as Club Chef in the Club Chef’s absence Provides an example for all staff in appropriate workplace behavior and conduct Trains employees in all aspects of their jobs and company policies and standards Monitors employee performance and relays behavioral issues to the Club Chef as necessary Complies with departmental and Club appearance standards Works effectively as a team with all departmental employees Works variety of shifts, as needed to include nights, weekends and or holidays Complies with departmental and Club policies and procedures Performs all other duties as assigned Sous Chef Minimum Qualifications and Experience: High School Diploma or equivalent 2-3 years of experience as a Sous Chef or culinary leadership, preferably in a private club Must have valid driver’s license to operate Club vehicles Ability to read, understand and follow verbal/written instructions in English Sous Chef Critical Skills: Ability to manage a diverse workload and prioritize in a fast-paced environment Exceptional communication skills, particularly during high pressure situations Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations Highly organized and able to manage multiple tasks and to deploy resources effectively Must have the willingness to provide exceptional service to members and desire to provide leadership to position the department to achieve the mission Ability to understand verbal and written direction in English Ability to replicate and teach recipes, product, and present as standardized High personal and professional integrity Sous Chef Physical Demands: Standing and/or walking 100% of shift Lifting, carrying, or moving up to 50 pounds Pushing, pulling, bending, stooping, and upward reaching Works in a kitchen environment with temperature fluctuations #J-18808-Ljbffr Kids for the Future