Sous Chef

POSITION SUMMARY

The Sous Chef assists the Executive Chef in all of the daily duties. Sous chefs report directly to the head or executive chef and assist with managing kitchen operations. Sous chefs spend most of their time managing the kitchen's food planning and production processes. They ensure the kitchen is properly staffed and supervise kitchen workers. Sous chefs adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness.

EXPERIENCE, EDUCATION AND SKILLS REQUIRED

Culinary school graduate preferred.
Two years experience in supervisory position required.
Diplomatic team player able to foster relationships with members, employee partners and guests
Bilingual (English - Spanish) communication ability preferred.
Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service.

ESSENTIAL RESPONSIBILITIES

Assist the Executive Chef in all aspects of the main, grill, and banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).
Responsible for proper preparation, excellence of product, profit and labor cost.
Organize and help in the service of all activities concerning a la carte, employee meals and private dining rooms.
Responsible for the quality and the variety of all food being served on the shift.
To hire, train, supervise, and/or terminate employees when needed.
To enhance the overall knowledge and team spirit of the kitchen staff.
Carry out the sanitation needs of the kitchen utilizing the standards set up by the Executive Chef.
Implement all cleaning schedules and duties set up by the Executive Chef.

PHYSICAL AND MENTAL DEMANDS

Lift 20 pounds over head
Stand for long periods of time on feet
Work in tight areas
Work in extreme cold or heat at times, secondary smoke from grill.

TYPICAL WORKING CONDITIONS

Extreme Heat at times/ Indoor kitchen or Grill area