Sous Chef

Base Pay $85,000.00 - $100,000.00 / Year Job Category Culinary Relocation Expense Covered No Employee Type Exempt Manage Others No Contact information Name Edwin Roe Phone View phone number on click.appcast.io Email View email address on click.appcast.io

POSITION

SOUS CHEF

CATEGORY

EXEMPT

SUMMARY

Reporting to the Executive Chef and Executive Sous Chef, the Sous Chef has direct oversight of food service, staffing levels, scheduling, and inventories. Will work alongside the full management team to achieve the quality, safety, and training standards of the Club. The Sous Chef will also be instrumental in establishing and training team members to the highest standards for quality of service.

PRIMARY FUNCTIONS & RESPONSIBILITIES

Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques. Contribute new ideas for menu creation and food preparation. Under direction of the Executive Chef, supervise Cooks and oversee the preparation, portioning, garnishing, and storage of food and labor costs. Ensure that a clean and safe environment is always maintained in both kitchen and storage facilities; must be in accordance with CA Health Department standards. Train, supervise, and mentor a team of 20+ employees in the proper preparation of menu items and operation of equipment. Demonstrate a consistent drive to improve member/guest services. Ensure that product quality, freshness, and presentation always meet club standards. Assist in cooking and preparing food in accordance with menu specifications, as well as setting up and breaking down workstations, tools, equipment, and supplies. Assist Executive Chef and Executive Sous Chef with ordering, schedules, and other office duties as directed. Assume duties in the absence of the Executive Chef and/or Executive Sous Chef. Responsible for the execution of restaurants and banquets in relation to service. Abide by the policies and procedures as outlined in the F&B Kitchen Employee Manual. Other duties as assigned.

SKILLS & ABILITIES

Ability to work all shifts - days, nights, weekends, and holidays. Ability to read, understand, and speak English; Bilingual a plus. Has a comprehensive knowledge of food allergies and food-borne illnesses. Ability to properly price menus and assist with budgeting. Proficiency in Microsoft Word and Excel. Skilled in French, Italian, Middle Eastern, Asian, Thai Cuisines.

SPECIALIZED SKILLS

Saucier Friturier

EXPERIENCE

5+ years’ experience in a similar role highly desired. Ability to operate successfully with a sales volume of $5-$6 million in revenue.

EDUCATION/CERTIFICATIONS

High school diploma/GED. Culinary degree preferred, or similar experience working under highly qualified Chefs.

PHYSICAL REQUIREMENTS

Ability to bend, stoop, lift and/or carry items up to 25 lbs., up to 50 lbs. with assistance. Ability to stand for prolonged periods of time. Ability to operate a computer and other kitchen/restaurant equipment. Ability to move about freely in a multi-floor building. Ability to work indoors or outdoors, in many weather conditions.

BENEFITS

Free tasty meals served during shifts. Uniforms provided. Health benefits and a 401(k) plan with a 3% employer match after first year. Paid time off totaling up to 88 hours per year. Work in a friendly, upbeat environment. Competitive pay that rewards hard work and dedication. Special access to the Palos Verdes School District based on employment. Employee golf perks. #J-18808-Ljbffr DeKalb Health