Sous Chef

TITLE: Sous Chef

REPORTS TO: Executive sous Chef & Executive Chef

ESSENTIAL FUNCTION:

To direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts or other foods. Plan and price menu items, order supplies and keep records and accounts. Supervises and participates in cooking and baking and the preparation of foods. Writes weekly schedules according to business, and projected goals for labor dollars or percentages. Must participate in checking of all purchased supplies for quality and account for each delivered item.

RESPONSIBILITIES:

• Hire, train, supervise and discipline all kitchen staff as necessary to ensure a smooth operation.
• Plan, direct and supervise the food preparation and cooking activities of multiple kitchens.
• Control efficient usage of all kitchen items and equipment.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Ensure a safe working environment for all kitchen employees.
• Determine food costs.
• Develop all staff for future advancement.
• Recommend salary adjustments, transfers, promotions and dismissals.
• Complete and conduct performance evaluation for all employees.

- Maintain a daily log for communication between kitchen staff and with upper management.

- Immediately notify Food and Beverage Assistant Manager of any member or guest's complains.

• Attend and participate in all required meetings.
• Promote good public relations and investigate food related complaints or concerns of guests.
• Properly handle any report of employee and guest accidents.
• Works with and ensures the satisfaction of both internal and external guests
• Able to deal with Employee issues.
• Perform other task or projects as assigned by club management and staff.
• Able to travel as the job requires
• Willingness to work the hours to complete the responsibilities required.
• Ensure that proper grooming standards are met within the kitchen
• Ability to interact with both internal and external guests.

QUALIFICATIONS:

A minimum of seven years related experience in luxury resort food service, preferably with multiple outlet background.

Degree on Culinary Arts preferred.

Ability to make decisions quickly and efficiently to benefit the team and the guest.

Strong leadership and management abilities.

Able to train and supervise.

Committed to high-quality service standards.

Willing to work hard and work long hours.

Excellent written and verbal communication skills.

Able to make empowered decisions to benefit our guests.

Ability to effectively deal with internal and external guests, some of whom will require high

levels of patience, tact and diplomacy.

Ability to grasp, lift and/or carry or otherwise move packages, boxes up to 70lbs.

Ability to stand, walk and/or sit and continuously perform the essential job functions.

High work ethic, with a sense of responsibility for the role filled within our team.

This description is intended to indicate the typical kinds of tasks and levels of work difficulty that are required of positions given this title. It is not intended to limit or in any way modify the right of any supervisor to assign, direct or control the work of employees under his/her supervision.