Our mission is to consistently anticipate and exceed our customers' expectations by providing outstanding facilities and superior service. We strive for constant improvement and will conduct ourselves according to the highest standards of integrity and professionalism.
Job Title: Sous Chef
Reports To: Executive Chef
The Sous Chef serves as “second-in-command” of the kitchen and shares in the responsibilities and successes of the overall dining experience for Guests. The Sous Chef must be able to lead the kitchen in all culinary processes and production while maintaining the highest quality and cost standards. It is also the Sous Chef’s responsibility to ensure the needs of the members and guests are always exceeded while remembering you represent the face of a company focused on providing Iconic service.
Essential Job Functions:
Delivers and promotes prompt, courteous and friendly service to all members, guests and employees.
Motivates, trains, and directs staff members on a daily basis.
Prepares or directly supervises the daily preparation of soups, sauces and specials.
Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
Assumes compete charge of the kitchen in the absence of the Executive Chef.
Assists with supervision, sanitation and safety, menu planning and related production activities.
Consistently maintains standards of quality, cost, presentation 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, its equipment and other areas of the club.
Prepares reports, costs menus, makes schedules and performs administrative duties as assigned.
Personally works in any station assigned by the Executive Chef.
High School Diploma required.
Culinary degree or continuing education in the culinary field preferred.
Must obtain any required local and state licenses or certifications.
Ability to communicate effectively with managers and employees in a fast paced environment.
Must be able to perform math computations essential for budgeting and cost analysis purposes.
Knowledge of fine dining meal preparation preferred.
While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The employee is occasionally required to sit; stoop, kneel, and crouch; and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
Must be available for all shifts including weekends and holidays.
Colony Bay Club offers benefits to all full time employees the first of the month following 60 days of employment. The following benefit programs are available to eligible employees:
Health Insurance with employer contribution
401k with employer contribution
Employee Assistance Program
*The statements contained herein describe the scope of the responsibility and essential functions of this position, but should not be considered to be an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other areas to cover absences or relief to equalize peak work periods or otherwise balance the workload. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and safely. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Please speak to your supervisor if you feel that you require an accommodation