Sous Chef

Department: Food and Beverage

Job Title: Sous Chef

Reports To: Executive Chef

Position Purpose: Assists Chef with the supervision of the employees, preparation, portioning, cooking and presentation of the food. Ensure that the food is prepared in a timely manner. Responsible for all a la carte stations.

Standard Requirements

1. Adheres to Club policy and procedures
2. Acts as a role model within and outside the Club
3. Maintains a positive and respectful attitude
4. Communicates regularly with supervisor about department issues
5. Demonstrates flexible and efficient time management and ability to prioritize workload
6. Consistently reports to work on time prepared to perform duties of position
7. Maintains confidentiality of all data
8. Meets department productivity standards

Essential Duties and Responsibilities

1. Daily inspection of walk-in refrigerators and station refrigerators.
2. Monitor orders for daily prep.
3. Select food to be cooked for employee meals.
4. Responsible for inventory.
5. Assist with the planning of specials.
6. Prepares and serves banquets and buffets.
7. Present new specials to wait staff.
8. Responsible for preparing and portioning meat and fish items.
9. Responsible for all dish and pot washers.
10. Directly responsible for all PM kitchen staff.
11. Assists with the interviewing, selecting and training of employees.
12. Assist with setting of rates of pay and hours of work.
13. Appraise productivity and assist with the handling of employee discipline.
14. Prepare food for cookouts.
15. Assist line cooks during peak service.
16. Supervises personnel to assure highest productivity and conduct when necessary.

Work a flexible schedule, weekends and Holidays.