Seasonal Sous Chef

Key Responsibilities Work closely with Senior Chefs to determine the quality and quantity of ingredients used, aiming to eliminate waste and spoilage, especially meats, fish, and produce. Assist culinary leaders with menu creation, development, and implementation. Discuss and recommend menu price adjustments with Senior Chefs, and determine prices of unlisted food items. Schedule working hours for all kitchen employees, balancing expected business volume with labor cost conservation. Adhere to budgeted headcounts for the outlet, aligning with budget and business level. Assign specific duties to employees under supervision and instruct them in their work. Ensure quality of all food items prepared, checking taste, temperature, and visual appeal. Guarantee dish uniformity and adherence to established portion sizes as specified by Senior Chefs. Maintain alertness for new products that could improve quality or lower costs, making suggestions to Senior Chefs to enhance customer satisfaction and business volume or profit. Prevent use of contaminated products and ensure employees with illness do not participate in food preparation or handling. Maintain high level of food safety management, including HACCP and local regulations. Ensure compliance with all safety, health, security, loss‑control policies, procedures, and government legislation. Collaborate closely with Stewarding to keep kitchen areas clean and orderly. Monitor and report damaged or non‑usable serving utensils to Stewarding Supervisor, managing breakage records and par levels of equipment. Check maintenance of all equipment in the supervised area, preventing damage or loss. Perform any other duties as assigned. Qualifications Culinary degree or equivalent pedigree. At least five (5) years of culinary experience in large, world‑class resorts, hotels, and clubs. Prior culinary leadership experience in a high‑end restaurant, resort, or private club preferred. Complete knowledge and understanding of all cookery techniques and processes. Thorough knowledge of all food products—local and imported. Experience sourcing local ingredients and creating menu items based on seasonal ingredients. Thorough understanding of occupational health and safety issues. Knowledge of F&B operational requirements. Additional Requirements Must be able to work flexible hours, including evenings, weekends, and holidays; shifts longer than eight (8) hours may be required. Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to guests and team members. Ability to work in a team environment. Ability to remain calm and focused during the busiest times. Ability to read, write, speak, and understand English; additional languages preferred. Physical ability to meet demands of the position—including working indoors and outdoors in all weather conditions, standing, walking, and moving for periods greater than eight (8) hours, and lifting/carrying items sometimes over fifty (50) pounds. #J-18808-Ljbffr Gozzer Ranch Golf and Lake Club