Seasonal Sous Chef

Responsibilities Work closely with the Senior Chefs in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage, especially meats, fish, produce, etc. Assist Culinary leaders with menu creation, development, and implementation. Discusses with the Senior Chefs and recommends menu price adjustments when warranted, and determine prices of unlisted food items with guidance of the Senior Chefs. Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost. Adherence to budgeted headcounts for his/her outlet according to budget and business level. Assigns in detail, specific duties to all employees under his/her supervision and instructs them in their work. Responsible for the quality of all food items prepared in the kitchen he/she supervises by constantly checking food for taste, temperature and visual appeal. Ensures that all dishes are uniform and established portion sizes are adhered to per the specifications set out by the Senior Chefs. Constantly on the alert for new products which may improve quality of food or lower food cost or both. Makes suggestions to the Senior Chefs concerning improvements which would tend to make more satisfied customers and/or increase volume of business or profit for the operation. Prevent the use of contaminated products in any phase of food preparation and prevents employees who are ill or suffering from an infection from taking part in the preparation or handling of food. Ensure high level of food safety management system including HACCP and all local food safety regulations. Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to. Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly. Ensures that spoiled or damaged serving utensils are not in use, i.e., cracked/chipped china, glassware, and trains staff to do the same. Notifies any non-usable products to the Stewarding Supervisor to record as breakage and insures that par levels of equipment are kept up to date. Checks maintenance of all equipment located in the area he/she supervises and makes every attempt to prevent the damage or loss of any property. Any other duties as assigned. Qualifications Culinary Degree or pedigree. At least five (5) years of culinary experience in large world class resort, hotels and clubs. Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred. Has complete knowledge and understanding of all cookery techniques and processes. Has thorough knowledge of all food products - local and imported. Experience sourcing local ingredients and creating menu items based upon seasonal ingredients. Thorough understanding of all occupational health and safety issues. Knowledge of F&B operational requirements. Additional Requirements Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Shift greater than eight (8) hours in length may be required due to business demands. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Discovery Land Company and all US-based affiliate companies participate in e-Verify. Please see these notices for more information: Right to Work Notice and E-Verify Participation. #J-18808-Ljbffr Gozzer Ranch Golf & Lake Club Inc