Job Description
Sous Chef Job Description Department: Food and Beverage Reports to: Executive Chef/Executive Sous Chef Statement 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 dining Establish training procedures and guidelines and implement new procedures to strengthen quality performance Ensure employees are following appropriate personal hygiene procedures Oversee production and assist with food preparation. Ensure mis en place is completed prior to commencement of service. Train staff on the impact of portion control Be proficient in every station. Expedite during service volume; ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperature Maintain 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 procedures Keep the back of the house areas organized and clean Assist in loss prevention measures, control waste, and rotate product Keep up with trends and apply knowledge for use at the Club Collaborate with the Executive Chef in menu writing of recipes and menu development. Assist with monthly inventory Meet the financial goals of the Food and Beverage Department while working collaboratively with other managers within the department Develop and cultivate positive peer and vendor relationships Support a culture of enthusiasm, teamwork, and superior service amongst all departments Follow and ensure compliance of all policies and standards as outlined in the Employee Handbook, Service Manual, and other Club-generated documents Any other tasks as assigned by the Chain of Command Page Break Personality: Service Focused Friendly and service-oriented personality with good interpersonal skills Organized and Detail-Oriented Uses resources and time effectively. Supports superiors and colleagues at all times Ethics and Values Maintains values and integrity; humble, respectful, and honest Team Player Continually contributes to all colleagues’ success; maintains a positive attitude while at work Education and Certificates: Culinary School degree Hospitality/Hotel/Business Management degree is preferred Experience: A minimum of five years of experience working in a high-volume, full-service restaurant, hotel, or club Two years supervisory experience preferred Skills: Operational Skills Ability to work long hours with a strong focus on operational excellence Knowledge and understanding of requirements regarding health and safety, sanitation, proper chemical usage, and fire procedures Ability to handle telephone calls and written correspondence properly Basic computer skills including MS Office Communication Skills Ability to work independently and to partner with others to promote an environment of teamwork Ability to effectively communicate and use varying approaches with diverse personalities Language Skills Very good verbal and written communication skills in English Verbal and written communication skills in Spanish and other European languages are preferred Other: Ability to work in an outdoor environment in a hot climate May 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 acuity Ability to stand for an extended period of time, or for an entire work shift Available to work late nights, holidays, and long hours as necessary Equal Employment Opportunity, Drug Free Workplace