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Executive Sous Chef

2 months ago

Chicago, Illinois, United States ClubCorp Full time

Job Summary:

The Sous Chef is a key member of the culinary team at ClubCorp, responsible for assisting the Executive Chef in all aspects of the kitchen operations. This includes ordering, scheduling, sanitation, maintenance, employee development, and performance reviews.

Key Responsibilities:

  • Assist the Executive Chef in planning and executing menu development, including ala carte and banquet menus.
  • Responsible for the expediting at meal periods, ensuring proper quality, portioning, and presentation.
  • Ordering, receiving, and proper rotation of food and kitchen goods.
  • Prepare work schedules for the kitchen crew, monitor payroll costs, and Kronos reports as requested.
  • Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef.
  • Responsible for the cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
  • Assist fellow Employees, Members, and guests to ensure delivery of the 3 steps of service without being directed.
  • Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.
  • Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
  • Adhere to all the various company, club, and department written mandatory standards of operations, policies, and procedures, manuals, memos, oral instructions, etc.
  • Be able to multi-task and work at an efficient pace to keep up with business needs.
  • Be able to follow instructions well as directed.
  • Follow all service department, club, and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
  • Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
  • Attendance at daily line-up and participating as requested.
  • Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily.

Requirements:

  • 2-3 years as line cook
  • Prefer culinary training
  • Health Sanitation Card
  • Ability to communicate and follow instructions.
  • Indoor environment, fast pace