Jr. Sous Chef

Lake Geneva Country Club • Lake Geneva, WI

4d

About The Position

In addition to daily preparation of food as deemed necessary by Executive Chef, the Junior Sous Chef has the following responsibilities.

Requirements

• Minimum of high school diploma. Prefer degree in Culinary Arts or related field.
• Minimum of two years of related culinary experience required.
• Physical Demands: Moderate lifting of food cases. Stand and walk for extended periods of time. Ability to reach, bend, stoop, carry and go up and down stairs for supplies.
• Mental Demands: Ability to work at a fast pace, read, and to remember what, when and how to perform tasks and supervise multiple food preparations at once.
• Environmental Demands. Exposure to cleaning agents and hot oils and foods. Flexible schedule working weekends and holidays.

Responsibilities

• Answers directly to Executive Chef and Sous Chef and performs duties as assigned.
• Supervises kitchen staff and communicates to assigned personnel their work responsibilities.
• Manages kitchen in absence of Executive Chef and Sous Chef.
• Trains, apprentices the line cooks as necessary.
• Maintains sanitary and hygienic food preparation environment.
• Assists Sous Chef in Preparation and execution of Banquets.
• Assists line cooks as necessary for food production.
• Receives and inspects deliveries of meats, seafood, produce, and dry goods.
• Butchers/processes all meats and seafood as needed for daily consumption.
• Prepares and/or assists with staff meals.
• Prepares and/or assists in preparation of pastry items.
• Maintains knowledge and education of current culinary trends
• Ensures all food prepared in kitchen is prepared in accordance with quality standards as dictated by Executive Chef.
• Assist in inventory and cost control measures.
• Has knowledge of all kitchen stations to include grill, sauté, and pantry.
• Assists Executive Chef with staff scheduling and purchasing as needed.
• Assists in cleaning and sanitizing of kitchen cookware, utensils, and equipment, and general cleaning of kitchen at end of shifts and as dictated by Executive Chef.
• Maintains contact and relationships with distributor sales representatives in absence of Executive Chef.
• Maintains professional demeanor while employed demonstrating punctuality, a professional, positive, and cooperative attitude towards their job, their place of employment, and their co-workers and supervisors.
• Assists with catering and preparing food for a variety of events, including wedding parties, private parties, garden clubs, meetings and Invitational’s.
• Maintains a safe work environment for self and others. Presents and/or attends mandatory safety training sessions and adheres to Club and OSHA safety requirements.
• Performs all other related duties as assigned.

What This Job Offers

• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 1-10 employees