Sous Chef

4 weeks ago

Fort Lauderdale, United States Arcis Golf Full time

Title: Sous Chef

Department: Food & Beverage

Location: The Club at Weston Hills

Reports to: Executive Chef

FLSA Status: Non Exempt

Scope:

Work under direction of the Executive Chef to execute activities of the Culinary department, lead the shift and maintain established operational standards.

Primary Responsibilities:

  • Comply with national programs such as Menu Program, Approved Product List and Inventory procedures.
  • Ensure proper methods of food preparation, portioning, cooking, garnishing and timeliness of food preparation.
  • Supervise employees in the daily operation of the kitchen to ensure quality and timeliness of product.
  • Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction.
  • Ensure kitchen is clean and sanitary at all times.
  • Assume Chef responsibilities in their absence and ensure kitchen standards are maintained.
  • Maintains constant communication between departments and keeps other departments informed about special programs and events.

Qualifications:

  • Previous culinary experience
  • High school diploma or equivalent required
  • Strong attention to detail
  • Ability to effectively lead a team
  • Good verbal and written communication skills

Working Conditions:

Will often be required to work nights, weekends and holidays.

Certification and/or License Requirement:

Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire.

Physical / Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used when interacting with guests or staff members and when giving instructions

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