Jr. Sous Chef - $29/hour

CHERRY HILLS COUNTRY CLUB•Cherry Hills Village, CO

18h•Onsite

About The Position

The primary responsibility of the Jr. Sous Chef is to support the managing of the day-to-day operations of all kitchens by supporting their immediate supervisor of the day, including food production, food quality, food ordering, and inventories affecting food service in all Member Dining Areas and meal periods. These areas include menu development, overseeing culinary staff in their daily activities, production lists, sanitation, proper food handling, training, labor management and sound fiscal control. This role balances excellent cooking skills with managerial decision-making and team leadership.

Requirements

Effective interpersonal and supervisory skills.
Knowledge of food product identification, preparation, and service techniques
Excellent verbal and written communications skills.
Knowledge of the highest levels of food preparation, food service, presentation, and culinary techniques.
Exposure and experience with regional cuisine. Must have a good knowledge of domestic/ international cuisine.
Experience managing all aspects of a busy kitchen including food production, purchasing, staffing, training, and sanitation.
Excellent organizational, planning and time management skills.
Ability to effectively prioritize multiple tasks in a fast-paced environment.
Ability to work flexible schedule in order to accommodate business levels.
Ability to hold others accountable for following company standards and procedures.
Ability to innovate and implement new ideas.
High school diploma or equivalent required.
Possesses a valid driver’s license.

Nice To Haves

ServeSafe Food Safety Manager certification preferred.
A minimum of 1 year as a Sous Chef, in a four or five star resort, club or hotel is preferred.
An associate’s degree from a postsecondary culinary arts program or a certificate of completion from an accredited culinary apprenticeship program is preferred.

Responsibilities

Supervises all kitchen mise en place (preparation for service) in all stations and work areas.
Works daily with the culinary staff on all service lines including the member kitchen spaces and the Employee Dining Room.
Ensures all portion sizes, quality standards, department rules, policies and procedures are followed by every kitchen employee.
Prepares and/or supervises the production of all food items.
Inspects the quality and plate presentations in all member dining areas.
Maintains and controls monthly inventories, oversees the pricing, cost controls, requisitioning and issuing for all food production.
Verifies that all standards of sanitation, cleanliness and nutrition are maintained throughout the kitchen at all times.
Meets or exceeds all local, state, and federal standards for cleanliness and sanitation.
Inspects and ensures side work and cleaning assignments are completed as scheduled.
Makes it a goal to consistently work each and every day to improve the quality and culinary standards of the Club.
Interfaces with the members and their guests and assures absolute maximum satisfaction.
Ensures that club is properly stocked with ingredients throughout the season to prepare all dishes listed on the menus.
Works seamlessly with dining room staff and all other employees and management to provide the highest-level service experience possible to the members and their guests.
Maintains a neat and professional demeanor and appearance with an emphasis on personal service duties for the members and their guests.
Performs all other duties assigned by the Director of Culinary Operations and the Executive Chef or those deemed by management to be an integral part of the job.
Assumes and performs any and all duties of the Culinary Team as needed.
Transport and set up of kitchen equipment, china, glassware, silver and serving pieces as needed.