The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures. The Sous Chef contributes to building a top level culinary team and delivering a competitively superior member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the clubhouse. The Sous Chef supports managing quality in all aspects of their job. Responsible for the normal flow of operations on every work shift. Responsible in maintaining and control of food and labor cost that has been budgeted. All duties are to be performed in accordance with department and club policies, practices and procedures.Must possess culinary knowledge and be able to implement. Must be able to train and cross train food service staff, manage and organize inventory, and maintain a harmonious kitchen atmosphere to produce the quality of results as applied to the product being offered. Member satisfaction is paramount. Supervises kitchen activities. Responsible for ensuring members/guests receive consistent friendly, attentive and efficient service.
Oversees and prepares all restaurant, ala carte, and banquet functions according to policies and prep/par sheets.
Creates nightly ala carte dinner specials for main restaurant.
Participates in review and advice on kitchen employees.
Communicates and helps train FOH staff on food products.
Able to work and have knowledge of all stations and positions in culinary department.
Contributes in the preparation and design of all food and drink menus.
Produce high quality plates both design and taste wise.
Ensure that the kitchen operates in a timely way that meets our quality standards.
Fill in for the Executive Chef in planning and directing food preparation when necessary.
Oversee kitchen-related activities pertaining to the normal operation of a kitchen, menu, and staff.
Continuously create new menu items and specialty dishes; conduct tastings as needed to test new menu items to include creating special menu items for special events and groups/guests.
Management of food quality, appearance, and food handling procedures and policies.
Management of line staff and kitchen staff under their supervision.
Involved in the preparation of daily lunch/dinner specials.
Performs work on all stations on the line and assists other production areas when needed.
Follows all standard preparation standards and line set-up policies; prepares tickets and functions sheets as quickly as possible ensuring quality and presentation procedures are followed.
Keeps his/her station clean and organized at all times and ensures proper sanitation policies are followed.
Conducts ala carte production and plating.
Maintains and rotates all products communicating with supervisors when products are not servable or other problems.
Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area.
Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations.
Maintains current sanitation certifications and follows all safety procedures.
Instructs stewards in cleaning of equipment in his/her area.
In charge of kitchen in the absence of the executive chef.
Interpret different styles of cooking and learning new ways to cook plates/meals.
Possess knowledge of and preparation of soups and sauces.
Possess knowledge of and work within cost controls.
Utilizes all leftovers as instructed.
Ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified.
Use culinary knowledge for recipe design, creative cuisine design, and to conduct research and development and apply quality control.
Continuously seeks improvements within the kitchen in an effort to provide the highest level of service possible.
Plan and direct food preparation and culinary activities.
Works in conjunction with front of house managers to ensure quality and accuracy regarding food production.
Communicates with the Executive Chef and Club Manager/Director to ensure a coordinated effort aimed at providing a quality dining experience for the club members and guests.
Cooperate fully with the Executive Chef and Clubhouse Manager/Director to achieve the team development management approach.
Attends and participates in weekly food and beverage meetings.
Performs position with high standards, integrity and in a timely and efficient manner.
Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace.
Works closely with HR department and other front of the house/dining room managers to ensure employees comply with HR requirements/policies and procedures.
Customarily and regularly directs/supervises the work of a department or unit.
Conducts and documents counseling with staff to ensure policies and procedures are implemented.
Required training, counseling, and discipline of employees.
Is current on all HR policies and ensures new information and policies are communicated at all levels.
Works closely with Human Resources to ensure a positive and harmonious work environment.
Assisting with any setup duties prior to shifts.
Adhere to all service standards.
Maintain neat appearance and courteous manner.
Punctuality and a good attendance record are expected. Must be able to cover clubhouse operations and times open for business as instructed.
Perform any other duties and/or tasks assigned by management.