Sous Chef

SUMMARY: The Sous Chef assists in supervising food production for all food outlets, banquet events and other functions at the Club and ensures that quality, sanitation, and cost standards are consistently attained.ESSENTIAL DUTIES AND RESPONSIBILITIESMonitor lunch and dinner service to ensure and maintain food quality and presentation.Remain on property through dinner service and until the last meal is served.Ensure kitchen is clean, organized, and all equipment is properly secured and turned off prior to leaving.Prepare or supervises kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes.Expedite food orders during service hours ensuring plate quality, presentation, accuracy, and consistency.Consult with dining service personnel during daily line-ups.Work in any station(s) as assigned by the Executive Chef or Executive Sous Chef.Assume MOD responsibilities of kitchen in the absence of the Executive Chef or Executive Sous Chef.Assist in food procurement, delivery, storage and issuing of food items.Assist in maintaining security of kitchen including equipment, food, and supply inventories.Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.Ensure all services to members are provided in a highly professional and efficient manner with strong attention to detail.Report all member/guest complaints to the Chef and assists in resolving complaints.Assist Executive Chef with supervision, discipline, evaluation, training of employees, sanitation, safety, menu planning and related production activities.Interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.Prepare reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef.Submit ideas for future goals, operational improvements, and personnel management to Executive Chef.Ensure cleanliness of the kitchen above the level expected by the Health Department.Ensure work environment is safe and Codes of Safe Practices are adhered to consistently. Report injuries timely.Report to work regularly and on time, follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and members/guests with respect and courtesy, and refrain from abusive, insubordinate and/or violent behavior.KNOWLEDGE, SKILLS & ABILITIES:Knowledge of general culinary industry standards and continual interest in staying up to date with culinary trends.General computer skills in Microsoft Word, Excel, and Outlook and ability to operate standard office equipment.Ability to manage a group of employees and train, direct, motivate, discipline in accordance with Club policies and State and/or Federal law.Ability to plan, organize, prioritize, assess problems, and problem-solve to meet deadlines.Ability to perform tasks with attention to detail and accuracy.Ability to be flexible, adaptable and customer service oriented.Ability to calculate figures and amounts such as weight, proportions, and percentages.Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.Ability to work independently in the accomplishment of a wide variety of duties.Ability to work successfully with a variety of individuals with various socio-economic, ethnic, and cultural backgrounds.Ability to read and interpret documents such as recipes, safety rules, menus, operating and maintenance instructions, and procedure manuals.Ability to communicate effectively and professionally in person, electronically, and/or by telephone, with internal and external customers.Ability to maintain a flexible work schedule with holiday, weekday, and weekend availability.Ability to maintain a professional image and appearance as outlined in Employee Handbook and departmental standards.EDUCATION AND/OR EXPERIENCE:Five years’ Chef experience in a high-volume, upscale kitchen.Culinary Arts Degree preferred.Private club, resort and/or hospitality experience preferred.CERTIFICATES & LICENSES:Must have Food Handlers certification or obtain within 30-days of start date.Must provide valid document(s) to work in the US.Valid California Driver License with acceptable motor vehicle record. #J-18808-Ljbffr