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Executive Sous Chef

2 months ago

Brentwood, California, United States BlueStar Resort & Golf Full time
Job Title: Sous Chef

Job Summary:

The Sous Chef is a key member of the Kitchen Management Team at BlueStar Resort & Golf, responsible for assisting the Executive Sous Chef in the daily operations of the kitchen. This role involves staff supervision, menu planning, and ensuring high-quality food production while controlling costs.

Key Responsibilities:

  • Communicate the core values and mission of BlueStar Resort & Golf to support company goals.
  • Plan menus, schedule production, and create purchase orders for food while ensuring all food is safe and fresh.
  • Prepare menu items according to BlueStar Resort & Golf standards to meet and exceed guest expectations.
  • Control food cost while maintaining high-quality and perceived value.
  • Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
  • Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
  • Create an enjoyable and productive work environment by leading by example and encouraging open communication regarding kitchen operations, safety, and sanitation, and human resources issues.
  • Assist the Kitchen Manager (or Executive Sous Chef, if applicable) with hiring and ongoing training of the culinary team.
  • Supervise staff in alignment with BlueStar Resort & Golf values, policies, and procedures.

Requirements:

  • High School diploma or equivalent preferred.
  • Two years minimum experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager, or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
  • One to two years supervisory experience preferred.
  • American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
  • Current Food Handlers Card.
  • Computer literate with working knowledge of Microsoft Office; experience with Excel.
  • Advanced knowledge of food, sanitation, and cost control.
  • Ability to read, analyze, and interpret periodicals specific to the food service industry.
  • Ability to understand the standardized recipe format.
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively to groups of customers or team members.

Work Environment:

This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chefs knives. The employee is frequently exposed to heat, steam, fire, and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including groups of people, table set-ups, and decorations, plants, and the natural landscape.

Physical Demands:

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly required to hear, see, speak clearly, and understand the speech of another person (sometimes in a noisy environment), taste, and smell. The employee must be able to occasionally lift and/or move up to 50 pounds. The position requires manual dexterity, use of all senses, and the ability to follow written and oral instructions and procedures in a fast-paced environment.