Sous Chef

Job Summary:

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Assist in developing menus, food purchase specifications and recipes. Supervise all kitchen related personnel. Current monitoring of food and labor budget for the department. Maintain a high standard of cleanliness and facilities maintenance in all food production related areas. Ensures proper accounting of sales, product transfers and employee payroll.

 Essential Functions:

1.       Assist Executive Chef in planning menus for all food outlets in the club.

2.       Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

3.       Follows Executive Chefs guidelines for ordering and/or approves the requisition of products and other necessary food supplies.

4.       Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

5.       Reinforces established controls to minimize food and supply waste and theft.

6.       Safeguards all food preparation employees by working with executive Chef implementing training to increase kitchen and wait staff knowledge about safety, sanitation and accident prevention principles.

7.       Able to follow and assist in developing of standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

8.       Attends food and beverage staff meetings.

9.       Consults with the Executive Chef about food production aspects of special events being planned.

10.   Cooks or directly supervises the cooking of items that require skillful preparation.

11.   Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

12.   Evaluates food products to assure that quality standards are consistently attained.

13.   Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.

14.   In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

15.   Evaluates products to assure that quality, price and related goods are consistently met.

16.   Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

17.   Provides training and professional development opportunities for all kitchen staff.

18.   Ensures that representatives from the kitchen attend service lineups and meetings.

19.   Support safe work habits and a safe working environment at all times.

20.   Assist in training, supervise, counsel and discipline all employees in the department.

21.   Provide, develop, train, and maintain a professional work force.

22.   Ensure all services to members are conducted in a highly professional and efficient manner.

23.   Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

24.   Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.

25.   Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

26.   Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

27.   All duties as assigned by Assistant General Manager and/or CEO.