Job description

Job Description: Sous Chef Department: Food and Beverage Reports to: Executive Chef FLSA Status: Exempt Position Summary: Assist the Executive Chef and Executive Sous Chef in supervising all aspects of food production. Collaborates with the Executive Chef on ordering, receiving and inventories. Supervises all kitchen personnel, assists with food production tasks as needed and assure that quality and cost standards are consistently attained. Principal duties : Assists the Executive Chef with completion of inventories, cost control and food waste monitoring and reduction.

Assists in developing culinary operational manuals, ordering procedures and food service programs. Assists in maintaining food cost and labor percentages by supervision of product ordering, receiving and utilization. Provides a consistent product and experience while ensuring all staff under direct supervision are focused and demonstrating a Member Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our members.

Supervises: Grill cooks, Fry cooks, Line cooks, Garde manger cooks, Pantry cooks, Sandwich cooks, Prep cooks, Salad bar attendants, Ice cream Cafe, Dishwashers, Stewarts KEY RESPONSIBILITIES: Assists in the ordering, receiving, storing, and handling of all food deliveries. Assists Executive Chef with kitchen inventories. Ensures that all recipes and product yields are accurately costed and reviewed regularly. Ensures that all culinary operations manuals are prepared and updated.

Ensures that all food items are prepared as per standard recipe cards while maintaining portion control and minimizing waste. Assist with recruitment of culinary leadership. Assist with selecting a suitable culinary team who are able to work within management philosophy. Ensure that kitchen employees are always in clean and appropriate uniforms and are always presentable to be in guest view.

Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained. Assists the culinary department in adhering to all Bailey's Beach policies and procedures. Assists in providing a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, while adhering to operational deadlines. Helps with creative menu planning and correct food preparation for each outlet including banquets.

Knowledge of and ability to perform required roles during emergency situations. Sees to all food products received are of proper standard and quality and that they are stored and rotated correctly. Responsible for the supervision of all stewards and their activities within the culinary department. Delegates responsibilities to subordinates as required.

Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Physical Demands and Work Environment: Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds.

Continuous repetitive motions. Work in hot, humid and noisy environment Key Competencies Key competencies include management, managing times well, communication, giving clear and effective direction, producing large quantities of food well, attention to detail, integrity, honesty, problem solving, reliability, adaptability, and efficiency. Adhering to our Core Values includes being member-centric, teamwork, respect, proactive, accountable, learning and sustainable. As a manager at the club you are also held accountable for our Management Principles: communicate, lead, achieve, delegate, improve, mentor and inspire.

Employment Type: Full Time Years Experience: 3 - 5 years Salary: $30 - $35 Hourly Bonus/Commission: Yes

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