Vacancy caducado!
Do you love preparing exceptionally creative dishes and watching as your culinary expertise delights the palates of your guests? If yes, you should come join the great environment and our dynamic team of kitchen staff at Quail Run. Quail Run is a beautifully appointed private gated community with an elegant full-service bar and restaurant. In addition to a great environment and competitive pay, eligible employees are showered with excellent benefits.
Requirements:
Must pass Drug Test
Must pass Background Check
Current Food Handler Certification
Primary Functions:
The Sous Chef serves as second-in-command of the Kitchen, with regular Lead Line duties, assisting the Executive Chef in creating and supervising food production for the restaurant, banquet events, buffets, and all other culinary functions at the Club, ensuring the highest standards of quality, consistency and service are met or exceeded within Quail Run Associations established goals and guidelines.
Qualifications:
Minimum of two (2) years in a Lead Line or Sous Chef position in a fine-dining restaurant
Private club experience preferred;
Five plus(5+) years experience in overall kitchen operations, staff training, inventory, ordering and cost controls; Culinary degree preferred or equivalent;
Must possess have a passion for the art;
Must have good communication, leadership and interpersonal skills;
Must exhibit professionalism, enthusiasm, teamwork, and maintain a positive attitude;
Must exhibit ability to perform duties with a sense of urgency;
Cheerful and calm demeanor.
Ability to work flexible hours including evenings, weekends, and holidays.
Essentials Duties:
Perform hands-on, working Sous Chef, and provide daily line, prep, etc. duties on a regular basis;
Maintain awareness of critical rush times to immediately assist line staff to promptly complete food orders;
Assist the Exec Chef in creating, developing, and implementing new ideas in food;
Keep abreast of culinary trends and techniques;
Create and develop menus, under the Exec Chefs guidance;
Controlling food costs;
Staff supervision
Vacancy caducado!