Sous Chef Plantation Bay Golf and Country Club

Benefits:

• 401(k) matching
• Competitive salary
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Sous Chef

I. ESSENTIAL FUNCTIONS: Plantation Bay Golf and Country Club's (PBCC) Sous Chef exercises discretion and independent judgement in supervising, scheduling, and coordinate activities of

Cooks and other workers engaged in preparing and cooking food items. They must understand and appreciate the subtleties of flavor pairings and different tastes and have a good aesthetic sense for food presentation. They must be creative with their creations and continually research and test new and different recipes to ensure that members have an exceptional dining experience. Keeping all recipes on file for consistency. The duties of the position include but may not be limited to:

A. Reporting on daily activities of Heart of House (HOH) team members to Executive Chef, Executive Sous Chef, General Manager and Food & Beverage Director.

B. Assumes responsibility for the kitchen in the absence of the Executive Sous Chef.

C. Interviews, hires, trains, evaluates employee performance, rewarding and disciplining employees.

D. Openly communicating (via daily pre-shift staff meetings) with the Executive Chef and/or Executive Sous Chef staff daily concerning operations, expected business and event volumes, and Standard Operating Procedures (SOPs).

E. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills

F. Set up, maintain, and break down stations according to restaurant guidelines.

G. Taste all products produced to assess quality and provide feedback where necessary

H. Responsible for menu planning and development and implementation thereof.

I. Daily preparation of food during assigned shift.

J. Test new products and recipes as trends and business levels dictate.

K. Responsible for assisting in maintaining budgets within guidelines.

L. Continually review kitchen operations for improvements in the food production area.

M. Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.

N. Actively participate in food preparation before and during service, both behind the line and at the EXPO station.

O. Gives instructions to cooking personnel in fine points of cooking, as well as providing training.

P. Addressing complaints and resolving problems.

Q. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.

R. Follow established company and departmental standards for personal appearance and behavior.

S. Communicates in a professional manner at all times, creating a positive culture with staff

T. Ensures Serve Safe compliance.

U. Other duties as assigned.

PHYSICAL & MENTAL REQUIREMENTS:

A. Strong listening, written and oral communication skills (able to read and interpret

documents such as safety rules, able to write routine reports, able to communicate

clearly and effectively, etc.).

B. Math skills (able to add, subtract, multiply and divide in all units of measure. Able to compute rate, ratio and percent and to draw and interpret bar graphs.)

C. Strong management skills

D. Customer-Service orientation

E. Energetic, passionate and creative

F. Problem solving skills

G. Able to regularly stand, walk, use hands, reach, sit, stoop, kneel, crouch or crawl.

H. Must occasionally lift or move up to 50 pounds

I. Vision capabilities (close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus).

J. Ability to visually inspect food preparation.

K. Must be able to read and follow recipes.

L. High level of demonstrated integrity and ethical standards, with a strong sense of urgency, operational focus, and results driven.

M. Demonstrates a professional communication, demeanor and appearance

N. Must be fluent in English, both oral and written.

O. Highly organized and self-directed.

REQUIREMENTS:

A. Supervisory experience

B. Culinary Arts / Associates degree or equivalent from a two-year college or technical school preferred

C. 5-7 years related experience and/or training

D. Diverse cooking skills and high-volume experience

We are a DFWP

Must pass drug-screen and background