Junior Sous Chef

Wycliffe Golf & Country Club•Wellington, FL

6h•Onsite

About The Position

Assist the Executive Chef, Executive Sous Chef, and Chef de Cuisine in supervising and coordinating food production for all dining outlets, banquets, and club functions. The role supervises and trains kitchen staff and prepares or oversees preparation of soups, sauces, specials, and menu items according to standardized recipes. It ensures correct cooking methods, portion control, garnishing, presentation, and consistent standards of quality, flavor, and cost control. The Junior Sous Chef conducts inventory counts, tracks raw costs, requisitions and procures food, and monitors deliveries for quality, quantity, and pricing. The role ensures food is properly stored, rotated, labeled, and handled under sanitation standards; inspects walk-in coolers and freezers; and maintains kitchen security and cleanliness in coordination with management. It expedites orders during peak service, coordinates buffet and banquet presentations, checks mise en place, and works any kitchen station as assigned. The position also assists with staffing and cost control, recommends kitchen equipment maintenance and repairs, responds to member and guest concerns, follows and enforces food and workplace safety standards, attends staff meetings, and performs additional duties as assigned. The employer provides on-the-job training and all required tools, supplies, and equipment at no charge. The position is permanent and year-round, with 40 hours per week.

Requirements

At least 24 months of experience in a food preparation position encompassing all phases of food preparation and kitchen operation.
Experience working in a club, hotel, or resort setting with multiple kitchens, including casual and fine dining.
Experience working with all kitchen equipment.
Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club, including saute, grill, braise, and broil.
Ability to stand for extended periods; walk, bend, stoop, and twist; and lift or move up to 50 pounds.
Ability to work in hot, humid, and fast-paced kitchen environments.

Responsibilities

Assist the Executive Chef, Executive Sous Chef, and Chef de Cuisine in supervising and coordinating food production for dining outlets, banquets, and club functions.
Supervise and train kitchen staff.
Prepare and oversee preparation of soups, sauces, specials, and menu items according to standardized recipes.
Ensure proper cooking methods, portion control, garnishing, and presentation.
Maintain standards for food quality, flavor, and cost control.
Conduct inventory counts, track raw costs, requisition and procure food, and monitor deliveries for quality, quantity, and pricing.
Ensure proper food storage, rotation, labeling, and sanitation; inspect walk-in coolers and freezers.
Maintain kitchen security and cleanliness in coordination with the management team.
Expedite food orders during peak service, coordinate buffet and banquet presentations, check mise en place, and work any kitchen station as assigned.
Assist with staffing to maximize productivity and control labor and food costs.
Recommend maintenance and repair of kitchen equipment.
Address member and guest concerns in a timely manner.
Follow and enforce food safety, sanitation, and workplace safety standards.
Attend staff meetings and perform additional duties as assigned.