Vacancy caducado!
Job Summary
The Sous Chef is a hands-on position serving as "second-in-command" of the kitchen and responsible for assisting the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club while assuring that quality and cost standards are consistently attained.
Essential Duties include, but are not limited to:
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-sizing are as prescribed by club's standard recipes.
Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
Conducts daily station prep inventory controls and counts to ensure that all items are accounted for.
Codes all invoices to the proper account.
Assumes complete charge of the kitchen in the absence of the Executive Chef.
Assists Executive Chef supervision and training of employees, sanitation and safety, menu planning and related production activities.
Consistently maintains standards of quality, consistency, cost, presentation 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.
Actively works on any station as assigned by the Executive Chef / Executive Sous Chef.
Helps plan energy conservation procedures in the kitchen.
Consults with dining service personnel during daily line-ups, reviewing specials, unavailable product and taste panels.
Assists in maintaining security of kitchen, including equipment and food and supply inventories.
Assists in food procurement, receiving, storage and issuing of food items.
Expedites food orders during peak service hours.
Supervises, trains and evaluates kitchen personnel, is actively involved in all staff reviews.
Coordinates buffet set up, logistics and presentations.
Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
Reports all member and guest complaints to the Executive Chef and assists in resolving complaints.
Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
Understands and consistently follows proper sanitation practices including those for personal hygiene, uniform presentation code and staff appearance.
Attends staff meetings as required.
Performs other appropriate tasks assigned by the Executive Chef
Education and/or Experience
A degree from post-secondary culinary arts program.
Five years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
Job Knowledge, Core Competencies and Expectations
Must be familiar with and possess working knowledge of the Kitchen Equipment.
Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Understanding the MSDS Booklet.
Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club meeting the guidelines.
Must be able to identify items needed from established recipes
Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
Knowledge of and ability to perform required role during emergency situations.
Licenses and Certifications
Serve Safe food safety certified