Sous Chef

Kitchen Manager

Essential Job Functions

• 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.
• Conducts daily raw cost tracking counts to ensure that all items are accounted for.
• Codes all invoices to the proper account and sends signed copies to Accounting for payment.
• Assumes complete charge of the kitchen in the absence of the Executive 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.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
• Personally works in any station as assigned by the Executive Chef.
• Helps plan energy conservation procedures in the kitchen.
• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Completes other appropriate tasks as assigned by Supervisor.

Required Skills

• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.

Education and/or Experience

• A degree from post-secondary culinary arts program.
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.

Benefits

• 401(k)
• Health insurance (after eligible timeframe)

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this position. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

We maintain a drug-free workplace and perform pre-employment substance abuse testing.

This position requires the final candidate to successfully pass an E-Verify Check.

More Information:

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.