Sous Chef

Position Overview Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu design. Monitors and evaluates requisitions and purchases of food supplies. Title: Sous Chef Department: Food and Beverage Reports to: Executive Sous Chef Compensation : $65,000.00 annually Location: Manakin Sabot, VA 23103 Position Overview Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu design. Monitors and evaluates requisitions and purchases of food supplies. Responsible for profitable operation of food preparation area, monthly and yearly budgets and administrative needs of the position. Remains up to date on current food trends, membership needs and evaluation of the competition. Essential Duties/Responsibilities Coordination of Food & Beverage purchases to ensure top quality and price effectiveness Consults with Clubhouse Manager, Food and Beverage Managers, or Catering Manager concerning club banquets and services, setting such points as cooking and service arrangements, timing of event, set-up, equipment needs, etc. Plan meals and create menus whole considering the probable number of guests, market conditions, popularity of various dishes and recent menus Maintain Hermitage Country Club standards in both Dining Rooms and Employee meals Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production Assumes complete charge of the kitchen in the absence of the Executive Sous 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 Personally works in any station as assigned by the Executive Sous Chef or Executive Chef Expedites food orders during peak service hours Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met Reports all member and guest complaints to the chef and assists in resolving complaints Understands and consistently follows proper sanitation practices including those for personal hygiene Performs other appropriate tasks assigned by the Executive Chef #J-18808-Ljbffr