Sous Chef

Description

Reports To: Exécutive Chef/ Exécutive Sous-Chef 

Supervises: A la carte, banquet, and Palm grille cooks and dishwashers 

Job Summary:

Assist the Executive Sous Chef and Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, help with food production tasks as needed and assure that quality and cost standards are consistently reached.

Interaction:

Occasional Interaction: with members and guests during special events

Essential Functions:

• Prepares or directly Supervises: kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
• Assists the Executive Chef and Executive Sous Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production if needed
• Assists Executive Chef and Executive Sous Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
• Works in any station as assigned by the Executive Chef if needed
• Helps plan energy conservation procedures in the kitchen
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
• Assists in keeping security of kitchen including equipment food and supply inventories
• Assists in food procurement, delivery, storage and issuing of food items
• Expedites food orders during peak service hours
• Supervises, trains and evaluates kitchen personnel
• Coordinates buffet presentations with Executive Sous Chef 
• Checks in place before service time and inspects presentation of food items to ensure that quality standards are met
• Reports all member/guest complaints to the Chef and assists in resolving complaints
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef
• Maintains all banquet function sheets, updates all changes and relays changes to all departments.
• Monitor the production of all stocks. 
• Perform all work-related duties as assigned by Executive Chef/Exec. Sous Chef 

Working Conditions:

• Kitchen Setting
• Occasional exposure to hot and cold temperatures and inclement weather conditions 

Requirements

Special Requirements:

• Ability to keep information confidential
• Must have an outgoing personality
• Must have honesty and integrity
• Must always be courteous and tactful
• Must treat others with kindness and respect
• Ability to effectively communicate policy and programs in a professional manner to employees and Managers. 
• Good supervisory skills
• Ability to appear for work on time
• Ability to interact well with co workers
• Ability to understand and follow posted rules and procedures
• Ability to follow directions from a supervisor

Physical Functions:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee must occasionally stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day. 
• Use hands to finger, handle, or feel objects, tools and/or controls.
• Reach with hands and arms.
• Hearing and talking sufficiently to communicate with members, guests, vendors, and co-workers.
• Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 
• Must be able to push, pull or lift weights up to 30 lbs.
• Independent mobility through clubhouse.