Chef Entremetier Jobs (NOW HIRING)

POSITION: SOUS CHEF

CATEGORY: EXEMPT

SUMMARY: Reporting to the Executive Chef and Executive Sous Chef, the Sous Chef has direct oversight of food service, staffing levels, scheduling, and inventories. Will work alongside the full management team to achieve the quality, safety, and training standards of the Club. The Sous Chef will also be instrumental in establishing and training team members to the highest standards for quality of service.

PRIMARY FUNCTIONS & RESPONSIBILITIES:

• Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques.
• Contribute new ideas for menu creation and food preparation.
• Under direction of the Executive Chef, supervise Cooks and oversee the preparation, portioning, garnishing, and storage of food and labor costs.
• Ensure that a clean and safe environment is always maintained in both kitchen and storage facilities; must be in accordance with CA Health Department standards.
• Train, supervise, and mentor a team of 20+ employees in the proper preparation of menu items and operation of equipment.
• Demonstrate a consistent drive to improve member/guest services.
• Ensure that product quality, freshness, and presentation always meet club standards.
• Assist in cooking and preparing food in accordance with menu specifications, as well as setting up and breaking down workstations, tools, equipment, and supplies.
• Assist Executive Chef and Executive Sous Chef with ordering, schedules, and other office duties as directed.
• Assume duties in the absence of the Executive Chef and/or Executive Sous Chef.
• Responsible for the execution of restaurants and banquets in relation to service.
• Abide by the policies and procedures as outlined in the F&B Kitchen Employee Manual.
• Other duties as assigned.

SKILLS & ABILITIES:

• Ability to work all shifts - days, nights, weekends, and holidays.
• Ability to read, understand, and speak English; Bilingual a plus.
• Has a comprehensive knowledge of food allergies and food-borne illnesses.
• Ability to properly price menus and assist with budgeting.
• Proficiency in Microsoft Word and Excel.
• Skilled in French, Italian, Middle Eastern, Asian, Thai Cuisines

SKILLS & ABILITIES:

Ability to operate and work independently in each of the following areas of expertise, as requested by the Executive Chef or members of the Kitchen management team:

• Saucier
• Poissonier
• Friturier
• Garde Manger
• Grillardian
• Rotisseur
• Entremetier

EXPERIENCE:

• 5+ years' experience in similar role highly desired
• Private club/fine dining/hotel preferred
• Ability to operate successfully with a sales volume of $5-$6 million in revenue

EDUCATION/CERTIFICATIONS:

• High school diploma/GED
• CulinaryDegree preferred, or similar experience working under highly qualified Chefs
• ServSafeSanitation certification required

PHYSICAL REQUIREMENTS:

• Ability to bend, stoop, lift and/or carry items up to 25 lbs., up to 50 lbs. with assistance
• Ability to stand for prolonged periods of time
• Ability to operate a computer and other kitchen/restaurant equipment
• Ability to move about freely in a multi-floor building
• Ability to work indoors or outdoors, in many weather conditions