Sous Chef

Responsible to inventory and order food and supplies, schedule, supervise and participate in the activities of cooks and other kitchen personnel to provide an exceptional dining experience to the members and guests. Essential Duties and Responsibilities Directly supervises all kitchen personnel with responsibility for instruction in proper food preparation, evaluating job performance, praising the team and initiating performance improvement plans when needed. Conducts daily production meetings with staff. Assists Executive Chef in the development of recipes and menus for à la carte and banquet operations. Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Weighs, measures, and mixes ingredients using various kitchen utensils and equipment; seasons and cooks food according to recipes or personal judgment. Inspects supplies, equipment, and work areas to ensure conformance to health standards. Estimates amounts and costs and requisitions supplies and equipment. Works closely with Executive Chef to maintain/improve standards of food served to the members and guests. Manages food cost through staff supervision and control of meal production, food waste, utilization of leftovers and portion control. Assists cooks to organize their daily preparation schedule. Coordinates purchasing with Executive Chef, maintains knowledge of inventory practices/organization. Communicates recipe changes to staff—follow through with recipe procedures. Conducts training for culinary team members to ensure Club’s standards are met. Follows HACCP plan and Food Safety policies and procedures. Additional Responsibilities Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the Dept. of Health; monitors work areas and sanitation practices to ensure that standards and guidelines are met. Maintains kitchen equipment by following appropriate operating guidelines, troubleshooting breakdowns and performing preventative maintenance. Collaborates with other members of the department to plan innovative and seasonal menus and recipes. Qualifications, Experience and Skill Requirements 3-5 years of chef experience; culinary degree preferred. Must maintain a professional, neat and clean appearance and exhibit a positive attitude. Position has regular and direct contact with members and guests, requiring the employee to display an engaging personality, enthusiasm and energy throughout their shift. Must have supervisory, coaching and staff development skills. Must have strong communication and interpersonal skills. Must be well organized and detail‑oriented. Must have a strong work ethic. Must be dependable; regular attendance is required as well as potential weekend and holiday hours. Possesses the ability to manage multiple priorities and meet frequent short‑timeline goals and deadlines. ServSafe Certified. Supervisory Duties Directly supervises all culinary team members. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining; addressing complaints and resolving problems. Working Conditions Physical activity including long periods (6-8 hours) of standing, walking, bending, and scooping. The employee will be required regularly to reach with arms and hands. The employee occasionally will be required to lift up to 30 lbs. Use of sight, hearing, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas. Specific vision abilities include close, distance, color, and peripheral vision, and depth perception. Work extended hours during golf and holiday season. Work weekends and holidays. This position is currently accepting applications. We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. #J-18808-Ljbffr