Sous Chef

Reports To: Exécutive Chef/ Exécutive Sous-Chef

Supervises: A la carte, banquet, and Palm grille cooks and dishwashers

Job Summary:

Assist the Executive Sous Chef and Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, help with food production tasks as needed and assure that quality and cost standards are consistently reached.

Interaction:

Occasional Interaction: with members and guests during special events

Essential Functions:

• Prepares or directly Supervises: kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
• Assists the Executive Chef and Executive Sous Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production if needed
• Assists Executive Chef and Executive Sous Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
• Consistently maintains standards of quality, cost, eye appeal 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 and its equipment
• Works in any station as assigned by the Executive Chef if needed
• Helps plan energy conservation procedures in the kitchen
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
• Assists in keeping security of kitchen including equipment food and supply inventories
• Assists in food procurement, delivery, storage and issuing of food items
• Expedites food orders during peak service hours
• Supervises, trains and evaluates kitchen personnel
• Coordinates buffet presentations with Executive Sous Chef
• Checks in place before service time and inspects presentation of food items to ensure that quality standards are met
• Reports all member/guest complaints to the Chef and assists in resolving complaints
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef
• Maintains all banquet function sheets, updates all changes and relays changes to all departments.
• Monitor the production of all stocks.
• Perform all work-related duties as assigned by Executive Chef/Exec. Sous Chef

Working Conditions:

• Kitchen Setting
• Occasional exposure to hot and cold temperatures and inclement weather conditions