Sous Chef

Job Description Sous ChefJob DescriptionDepartment: Food and BeverageReports to: Executive Chef/Executive Sous ChefStatement of Purpose:The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef in the overall management of the kitchen, assuring an efficient and effective Club operation. The Sous Chef will: build a culture of teamwork, enthusiasm, and superior service with the staff; train, motivate, and supervise subordinates.Primary Duties:Prepare high-quality cuisine and supervise the culinary and support staff, with a heavy focus on à la carte diningEstablish training procedures and guidelines and implement new procedures to strengthen quality performanceEnsure employees are following appropriate personal hygiene proceduresOversee production and assist with food preparation. Ensure mis en place is completed prior to commencement of service. Train staff on the impact of portion controlBe proficient in every station. Expedite during service volume; ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperatureMaintain proper sanitation standards; confirm that all commodities are labeled and stored correctly on a daily basis. Ensure compliance with food safety and handling policies and proceduresKeep the back of the house areas organized and cleanAssist in loss prevention measures, control waste, and rotate productKeep up with trends and apply knowledge for use at the ClubCollaborate with the Executive Chef in menu writing of recipes and menu development.Assist with monthly inventoryMeet the financial goals of the Food and Beverage Department while working collaboratively with other managers within the departmentDevelop and cultivate positive peer and vendor relationshipsSupport a culture of enthusiasm, teamwork, and superior service amongst all departmentsFollow and ensure compliance of all policies and standards as outlined in the Employee Handbook, Service Manual, and other Club-generated documentsAny other tasks as assigned by the Chain of Command Page BreakPersonality:Service FocusedFriendly and service-oriented personality with good interpersonal skillsOrganized and Detail-OrientedUses resources and time effectively. Supports superiors and colleagues at all timesEthics and ValuesMaintains values and integrity; humble, respectful, and honestTeam PlayerContinually contributes to all colleagues' success; maintains a positive attitude while at workEducation and Certificates:Culinary School degree Hospitality/Hotel/Business Management degree is preferredExperience:A minimum of five years of experience working in a high-volume, full-service restaurant, hotel, or clubTwo years supervisory experience preferredSkills:Operational SkillsAbility to work long hours with a strong focus on operational excellenceKnowledge and understanding of requirements regarding health and safety, sanitation, proper chemical usage, and fire proceduresAbility to handle telephone calls and written correspondence properlyBasic computer skills including MS OfficeCommunication SkillsAbility to work independently and to partner with others to promote an environment of teamworkAbility to effectively communicate and use varying approaches with diverse personalitiesLanguage Skills Very good verbal and written communication skills in EnglishVerbal and written communication skills in Spanish and other European languages are preferredOther:Ability to work in an outdoor environment in a hot climateMay be required to lift, carry, push, pull, and place objects weighing up to 40 lbs.Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability, and visual acuityAbility to stand for an extended period of time, or for an entire work shiftAvailable to work late nights, holidays, and long hours as necessaryEqual Employment Opportunity, Drug Free Workplace