Restaurant Chef

The Restaurant Sous Chef

The Restaurant Sous Chef is responsible for assisting the Executive Chef in overseeing all activities related to the kitchen outlet appointed. This includes collaboration in creating menus, managing kitchen staff, ordering, and purchasing stock, plating design, ensuring the quality of the meals that are served in the restaurant appointed, providing the optimal service possible while operating within predetermined budgetary limitations. Collaborate with the Clubhouse manager in FOH training regarding food service.

ESSENTIAL FUNCTIONS:

• Ensure all food meets the highest quality standards and service.
• Assist in the supervision of the appointed kitchen area(s).
• Assure and enforce best practices for safety and sanitation in the kitchen to local, state & federal health Departments.
• Ensure purchases are made to the specifications set by the Executive Chef and make appropriate recommendations when specification changes are warranted.
• Daily inspect all storage areas to ensure that all equipment is functioning properly and report necessary kitchen repairs.
• Assure proper use, production, and rotation of goods.
• Develop and propose new items for menus on a regular cadence in conjunction with Executive Chef.
• Assure and/or conduct ongoing training and professional development of kitchen staff as directed by Executive Chef.
• Attend staff and management meetings as needed.

MARGINAL FUNCTIONS:

• Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
• Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets.
• Ensure that the kitchen is prepared to start service on a timely basis.
• Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation are minimized.
• Ensure that plates issued to servers are garnished properly and have good eye appeal.
• Ensure that plates and utensils used are clean.
• Perform other related duties as requested by the Executive Chef.
• Remain alert, courteous, and helpful to the staff & guests at all times.

Benefits Include:

• Health, Dental, and Vision Insurance
• Employer paid Life Insurance
• Short-Term and Long-Term Disability Insurance
• Supplemental Insurance Including: Critical Illness, Accident, and Hospital Indemnity
• Flexible Spending Account and HSA if participating in a HDHP
• 401(K) with matching up to 4%

In addition to the benefits listed, Colleton River Club offers other Perks and Features that support your career and well-being and make it an excellent place to work:

• Employee Meals (valued at $1,250 per year)
• Employee Anniversary Reward Program ($100 per year of service, every year)
• Employee Referral Program ($1,500 per year per referral)
• Company Shared Cost of Employee Dental and Vision Plans
• Employee Discount in the Golf Shop
• 6 Paid Holidays Including an Additional Floating Holiday of Your Choosing
• Limited Golf Privileges

Requirements:

• Associate Degree in Culinary Arts or equivalent apprenticeship.
• Minimum three (3) years' experience in a Private Club/Luxury Hotel/Resort or Restaurant.
• Ability to communicate effectively.
• Must be able to multi-task and work in a fast paced environment with speed and quality.

Physical Demands & Work Environment:

The physical demands and work environment described here are representative of those that must be met to successfully perform the essential functions of the job.

• Be in approved uniform attire and ready to work at scheduled time.
• Be in observance of good personal hygiene.
• Frequent bending, stooping, pulling, lifting 50 pounds required, including lifting overhead.
• Continuous standing, walking, repetitive hand motions required.
• The noise level in the work environment is usually moderate.
• The kitchen is a heat sensitive environment.