Sous Chef

Plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency. The successful candidate will possess strong leadership qualities, and the ability to promote a professional attitude in our fast paced a la carte and banquet environment. The club offers a selection of cuisine and dining formats ranging from upscale fine dining to casual and banquets up to 800 people. This is a working position and may require taking stations as needed. In addition to supervision of kitchen staff, the Sous Chef will participate in menu/recipe development, purchasing and receiving and overall organization of kitchen.

1. Assist in the planning and development of menus and recipes, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste. 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 standardized recipes.
2. Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Prepares reports, arranges schedules and costs menus and performs other administrative duties as assigned by the executive chef. Assists the executive chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
3. Ensure that sanitation standards as set forth by the Daniel Island Club, local, state, and federal regulations are in compliance as well as the cleanliness, organization, and energy conservation of the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Understands and consistently follows proper sanitation practices including those for personal hygiene.
4. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
5. Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre- meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction. Assists executive chef with supervision and training of employees, sanitation and safety, menu planning
   and related production activities. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
6. Work harmoniously and professionally with co-workers and supervisors. (10%) Assumes complete charge of the kitchen in the absence of the executive chef.
7. Monitors kitchen employees' time cards to ensure compliance with posted schedules.
8. Prepare food items.
9. Assist with set-up and cleaning of operational areas
10. Assists in maintaining security of kitchen, including equipment and food and supply inventories.
11. Expedites food orders during peak service hours.
12. Coordinates buffet presentations.
13. Personally works in any station as assigned by the executive chef.
14. Consults with dining service personnel during daily line-ups.
15. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
16. Other duties as assigned