Senior Sous Chef - Creek Club Restaurant
About The Position
The Senior Sous Chef will assist the Executive Chef/Chef de Cuisine in managing all food facilities. This role reports to the Executive Chef and collaborates on daily changes and projected business. The Senior Sous Chef participates in weekly menu and banquet planning and attends Food & Beverage meetings. They will follow the work schedule as agreed upon with the Chef de Cuisine and supervise all food outlets and stations, ensuring employees are present, knowledgeable, stations are set up properly before service, and have the proper mise en place for business demands. The role involves frequent follow-up to ensure assigned duties are performed correctly, monitoring and maintaining correct portion sizes and plate presentation, and assuring a secure workplace by maintaining safety standards and monitoring inventory levels. The Senior Sous Chef assists kitchen management in ordering and inventory control, enforces proper food handling procedures to minimize public health risk and prevent product waste, and is ready to perform any job in the kitchen when needed. They are responsible for attending all Reynolds training seminars and manager meetings, maintaining daily logs for breakage, spoiling, and refrigeration temperatures, and helping the Chef de Cuisine plan and schedule manpower, equipment, and supply requirements. Additionally, they assist the Chef de Cuisine with hiring, daily training, reviews, scheduling, and documentation, and help develop a menu program that reflects seasonality, diversity, and the culinary program's direction.
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
- Participates in weekly menu and banquet planning
- Supervises all food outlets and stations
- Monitors and maintains correct portion sizes and plate presentation
- Assists kitchen management in ordering and inventory control
- Enforces proper food handling procedures
- Maintains breakage, spoiling, and refrigeration temp logs daily
- Helps Chef de Cuisine plan and schedule for manpower, equipment, and supply requirements
- Assists Chef de Cuisine with hiring, daily training, reviews, scheduling, and documentation
- Helps Chef de Cuisine in developing a menu program
Benefits
- Medical, dental, vision and life insurance
- Paid time off: vacation, sick, personal days, and 10 holidays
- 401(k) with company match
- Flexible spending and health savings accounts
- LTD and STD
- Employee discounts: food, retail merchandise, boat rentals
- Golf privileges
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
