The Sous Chef will assist the Executive Chef and Executive Sous Chef in supervising all food production for all food outlets, banquets events, and any other function at the club; help supervise all kitchen employees; ensure that all food quality standards are met within budgetary parameters.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Core duties and responsibilities include the following. Other duties may be assigned.
• Ensures that all persons working in the Back of House operations (BOH) are performing to the standards set by the Executive Chef and Ballantyne Country Club.
• Maintains financial and labor percentages set by Executive Chef by supervision of product ordering, receiving and utilization, and appropriate scheduling of personnel.
• Ability to prepare and instruct others to prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Ensures sufficient levels of food products at line stations to assure a smooth service period.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Prepares as well as supervises kitchen staff responsible for all daily items to ensure that all cooking methods, garnishing, and portions sizes are maintained as described in standardized recipes.
• Assists the Executive Chef with completion of inventories, cost control and food waste monitoring and reduction.
• Assumes complete responsibility of the kitchen in the absence of the Executive Chef and Executive Sous Chef.
• Assists with the supervision and training of all kitchen employees, ensuring that all sanitation and safety procedures are followed and maintained.
• Consistently maintains and checks standards for quality, cost, eye appeal, and flavor.
• Assists Executive Chef in weekly scheduling to ensure proper staffing levels to maximize profitability while ensuring that maximum production is achieved.
• Makes recommendations when necessary and inspects any equipment to ensure for safety and cleanliness.
• Works in any station or completes all duties as assigned by the Executive Chef.
• Consults with the front of the house staff in the absence of the Executive Chef.
• Assists in ensuring the security of all equipment and product in the kitchen.
• Assists in the receiving and handling of all food deliveries.
• Reports all member and guests complaints to the Executive Chef and any actions that may have been taken.

• 2-3 Years of Experience in a Sous Chef Role is required
• Culinary Degree is preferred
• Must have strong communication skills
• Must have strong leadership skills
• Must be a problem solver
• Must have a positive attitude
• Must be dedicated to creating life changing food
• Ability to work a flexible schedule including nights, weekends, and holidays
• Ability to frequently lift/move up to 50 lbs. and occasionally lift/move up to 100 lbs.
• Authorization to work in the U.S.
• Must pass a pre-employment drug screen and authorize a criminal background check