Sous Chef

Job Summary:

The Olde Farm Golf Club is excited to announce the exceptional career opportunity of PM Sous Chef. Qualified candidates will thrive in a hospitality environment, and be highly focused on providing superior service and exceptional food for our membership and guests. You will have the opportunity to work with the finest ingredients, fresh vegetables and herbs from our garden all the while interacting with influential members of society.

PM Sous Chef is responsible for being a positive mentor and leader for the team. Excellent communication with the Executive Chef and Front of House manager is vital. In the absence of the Executive Chef, the PM Sous Chef will assume all responsibilities and report to the Director of Food and Beverage. The PM Sous Chef is directly responsible for all aspects of the A La Carte dinner service for the club in accordance with standard recipes and presentations established by the Executive Chef.

PM Sous Chef must oversee maintenance of a clean and sanitary culinary environment in compliance with all local and federal health codes. This position will also assist cooks with preparation and set up for A La Carte lunch and banquets if required by the Executive Chef.

The PM Sous Chef must be a teacher, trainer and coach, and be disciplined in the area of training a staff with limited skill set in food productions and culinary arts. The working environment is of upmost importance to us, we will not condone explicit language or a negative attitude.

Follow all company, safety, security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to Executive Chef; complete safety training and certifications. Ensure uniform and personal appearance is clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach set goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards.

Responsibilities and Duties

Job Responsibilities:

• Supervision, development, training and evaluating employees, sanitation and safety, menu planning and related production activities
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Directly supervises kitchen staff responsible for setting up the line, prepping food items, methods of cooking, garnishing and portion sizes following the prescribed standardized recipes by Executive Chef
• Enforce the stewarding cleaning and organization of opening, operating and closing lists
• Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production, delivery and storage of food items, minimize waste by repurposing food items
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods
• Maintain maintenance, repair and upkeep of the kitchen and equipment
• Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef
• Daily meeting to discuss featured items with front of the house team during line-up
• Expedites food orders during peak service hours
• Checks mise en place before service time, inspects quality and presentation of food items to maintain consistency, taste food items and expedites food orders during peak service hours to insure that quality standards are met
• Reports all member/guest complaints to the Executive Chef and Director of F&B and assists in resolving complaints
• Must have a flexible schedule & be willing/able to work mornings, evenings, weekends (including Sundays) holidays, as needed.

Qualifications and Skills

Previous culinary management experience required, preferred 3-5 years. Must be able to perform all essential functions of this position in an efficient, professional manner, including effective communication with team members. Must be able to stand, bend & lift for extended periods of time.

Benefits

Position: Salaried - Full Time

Hours: Hours may vary based on business levels. Typically Tuesday – Saturday 12pm till 10pm

Compensation: Commensurate with experience. Medical, vacation and 401k benefits.

Job Type: Full-time

Pay: $48,000.00 - $50,000.00 per year

Work Location: In person