Senior Sous Chef - Creek Club Restaurant

Reynolds Lake Oconee•Greensboro, GA

1d•Onsite

About The Position

The Senior Sous Chef will assist the Executive Chef/Chef de Cuisine in managing all food facilities. This role involves participating in menu and banquet planning, supervising all food outlets and stations, and ensuring proper food handling procedures. The Senior Sous Chef is responsible for maintaining safety standards, monitoring inventory, and assisting with ordering and hiring. This position requires a strong understanding of culinary arts, leadership skills, and the ability to perform any job in the kitchen when needed.

Requirements

Able to read, follow and direct orders, lists and recipes
Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment
Proven leadership skills; ability to train and motivate at the line level
Full knowledge and ability to safely produce food for allergies and diet preferences
Valid Serv Safe certification card required on duty
Must have the ability to stand, walk, and lift often
CPR/First Aid certification

Nice To Haves

Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred

Responsibilities

Assists Executive Chef/ Chef de Cuisine in managing all food facilities
Reports to Executive Chef and consults with him or her in regard to daily changes and projected business
Participates in weekly menu and banquet planning; attends Food & Beverage meetings
Follows work schedule as agreed upon with Chef de Cuisine
Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in the day’s duties, stations set up properly before service and have the proper mis en place for the business demands
Follows up by frequently checking employees to see that assigned duties are being performed correctly
Checks employees’ stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties
Monitors and maintains correct portion sizes and plate presentation
Assures a secure workplace by maintaining safety standards and monitoring inventory levels
Assists kitchen management in ordering and inventory control
Enforces proper food handling procedures, minimizing public health risk and preventing product waste
Is familiar with all aspects of the kitchen and is ready to perform any job when needed
Responsible for attending all Reynolds training seminars and manager meetings
Maintains breakage, spoiling, and refrigeration temp logs daily
Helps Chef de Cuisine plan and schedule for manpower, equipment, and supply requirements for the department
Helps Chef de Cuisine with hiring, daily training, reviews, scheduling, and documentation
Assist Chef de Cuisine in developing a menu program to reflect seasonality, diversity, and that reflects the direction of the culinary program.