Sous Chef at Private Golf Club

Job Purpose:

Prepares a la Carte meals for club members and banquet meals for members and non members by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff.

Reports to executive chef

Duties:

Prepares a la Carte meals for club members and assist in the prepreation and serving of banquets.

* Accomplishes kitchen human resource objectives by selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising job contributions; recommending compensation actions; adhering to policies and procedures.

* Implements recipes and portion specifications by reviewing menus and product specifications with Executive Chef; evaluating ease of menu production; implementing established procedures and techniques.* Controls food preparation quality and cost by consulting with kitchen team leaders; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations.* Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

* Prepares kitchen operations and production reports by collecting, analyzing, and summarizing food ingredient, food production, and customer data and trends.

* Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.

* Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; conducting daily, weekly, and monthly inventories; establishing inventory levels, re-order points, storage requirements, and cost-controls.

* Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.

* Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Skills/Qualifications:

Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Presentation Skills, able to work with others as part of a team, developing Creative Standards, Customer Focus, Emphasizing Excellence, Vision, People Management, Client Relationships