Executive Sous Chef

3 weeks ago

Circle Pines, Minnesota, United States AEG Full time

About the Role:

The Sous Chef is a key member of our culinary team, responsible for assisting the Executive Chef in the planning and execution of menu items, as well as overseeing the daily operations of the kitchen.

Key Responsibilities:

  • Assist the Executive Chef in creating menu items for a la carte and banquet menus
  • Create daily specials that reflect the operating concept and demonstrate creative use of food, materials, and equipment
  • Prepare and produce all menu items according to standard recipes and ensure they are presented to standards established by PGA TOUR Golf Course Properties, Inc.
  • Lead and direct the work of others, including assisting with recruiting, hiring, training, scheduling, and performance reviews of the kitchen staff
  • Train and supervise cooks in preparing menu items according to recipes cards and plating specifications
  • Train and supervise ware washers in operating and using dish machine and three compartment sink to ensure high quality of sanitation standards
  • Maintain high standards of quality of food production to ensure member/guest satisfaction
  • Use and operate large mixers and meat slicers
  • Assist in the implementation and maintenance of purchasing procedures to ensure that proper quantities of product are on hand and that food products are maintained at established levels
  • Handle all special requests, concerns, and complaints in a manner that shows professionalism, concern, and empathy
  • Utilize ChefTec to manage food inventory and production
  • Assist in maintaining internal controls for the Food & Beverage Department
  • Conduct or supervise monthly food and beverage inventories
  • Assist in the development and maintenance of the marketing and promotional programs as related to the Food & Beverage Department
  • Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef
  • Assist the Executive Chef in the implementation of training programs which continue to strengthen and improve the skills of all kitchen employees
  • Set-up and break-down buffet tables and carving stations for special functions
  • Work with service staff to improve speed and consistency of service relating to food pick up
  • Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff
  • Assist in the responsibility for the Food & Beverage sales, expenses, and profit goals as outlined in the Food & Beverage Operating Plan/Budget
  • Operate within all established guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc
  • Special projects or other duties as assigned

Requirements:

  • High school diploma or equivalent education
  • Culinary degree or equivalent training
  • Thorough knowledge of culinary concepts, practices, and procedures as well as food preparation and kitchen maintenance operations procedures as would normally be acquired through at least three years' culinary experience in progressively responsible positions
  • Prior supervisory experience preferred

Work Environment:

The Sous Chef will work in a fast-paced kitchen environment, with regular exposure to heat, steam, and noise. The position requires standing, walking, sitting, kneeling, and using hands to handle or feel, as well as talking or hearing. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance, and peripheral vision, and ability to adjust focus.

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.

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