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Sous Chef

2 months ago

Ponte Vedra Beach, United States teamworkonline Full time

TPC Sawgrass, located in Ponte Vedra Beach, Florida, is the birthplace of the TPC Network and the backdrop to PGA TOUR headquarters. Within the Mediterranean-Style, 77,000 square foot clubhouse, we provide our PGA TOUR Players, Families, Executives, Members and Guests with truly memorable culinary and service experiences in multiple dining outlets, beautifully appointed banquet and meeting spaces, and an expansive gallery. For the golf enthusiast, we provide a world class golf experience on either of our two PGA TOUR championship courses, including the famous Stadium Course, home to THE PLAYERS Championship.  If you are looking to improve your game, our PGA TOUR’s Performance Center offers lessons from the top PGA instructors in the industry as well as club fitting and fitness.

Tee up your career as a part of our team with the TPC Network

Just three years after unveiling its 187,000-square-foot Global Home in Ponte Vedra Beach, Florida, the PGA TOUR is set to integrate the latest cutting-edge media production technologies at PGA TOUR Studios, a three-level facility adjacent to the Global Home. The futuristic 165,000-square-foot media facility — home to the largest golf footage library in the world — will house all PGA TOUR Media operations, including live production for PGA TOUR LIVE, PGA TOUR Champions and Korn Ferry Tour, as well as the social media, digital operations and international media.

The Studios Cafe Sous Chef oversees the daily operations of our corporate café. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and a keen eye for detail. As the Sous Chef, you will be responsible for overseeing food production, ensuring the highest quality of food, managing inventory, and handling purchasing for both food and non-food products. You will work closely with the Executive Chef to maintain a consistently high standard of food and service. This position works in conjunction to effectively manage Digital Media Café operations along side the Digital Media Café Food & Beverage Manager.

Key Responsibilities:

  • Food Production Oversight:
    • Supervise and coordinate the preparation and production of all meals served in the café, ensuring consistency in taste, quality, and presentation.
    • Develop and execute menu items, maintaining a balance between creativity and the preferences of the corporate clientele.
    • Ensure that all kitchen staff adhere to recipes, portion control, and food safety standards.
  • Quality Assurance:
    • Monitor the quality of food from preparation to presentation, ensuring that all dishes meet established standards.
    • Conduct regular quality checks and implement improvements as needed to enhance customer satisfaction.
    • Ensure compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices.
  • Purchasing & Inventory Management:
    • Manage the purchasing of all food and non-food products required for the café, ensuring cost-effectiveness, and maintaining budgetary goals.
    • Track inventory levels and adjust purchasing orders to minimize waste and ensure efficient use of resources.
  • Team Leadership & Development:
    • Assist in the training, mentoring, and development of kitchen staff, fostering a positive and productive work environment.
    • Schedule and coordinate kitchen staff to ensure smooth operations during all shifts.
    • Act as the primary point of contact in the absence of the Chef Director, ensuring continuity of service.
  • Menu Development & Special Events:
    • Collaborate with the Chef Director to create and update menu offerings, reflecting seasonal ingredients and customer preferences.
    • Assist in the planning and execution of special events, catering requests, and promotional activities within the café.

Qualifications:

  • Proven experience as a Sous Chef or similar role in a high-volume food service environment, preferably in a corporate or commercial setting.
  • Culinary degree or equivalent experience in professional cooking.
  • Strong knowledge of food safety, sanitation, and HACCP guidelines.
  • Excellent leadership, communication, and organizational skills.
  • Ability to work under pressure, multitask, and prioritize in a fast-paced environment.
  • Proficiency in inventory management and cost control.
  • Familiarity with menu planning and development.
  • Strong problem-solving skills and attention to detail.
  • Flexibility to work various shifts, including early mornings, evenings, and weekends as needed.

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

While performing the duties of this job, the employee is exposed to a variety of outdoor weather conditions. Position is very active and requires lifting, pulling or pushing up to or over 50 pounds, moving and/or lift items with awkward weights. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned.  The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

  • Travel is not expected for this position

Work Schedule Expectations

  • This position requires early morning, late night, weekend and holiday shifts.

Supervisory Responsibility

  • This position manages employees and is responsible for the performance management and hiring of the employees within the department.