Sous Chef, Culinary

J.F. Shea • Rio Verde (North Scottsdale), AZ

250d • $28 - $30

About The Position

The Sous Chef is a member of the Kitchen Management Team and is responsible and accountable for assisting the Executive Sous Chef in the daily operations of the kitchen, including staff supervision. This position reports to the Kitchen Manager.

Requirements

• High School diploma or equivalent preferred.
• Two years' minimum experience as a Sous Chef, Assistant Chef or Assistant Kitchen Manager.
• One to two years' supervisory experience preferred.
• American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
• Current Food Handlers Card.
• Computer literate with working knowledge of Microsoft Office; experience with Excel.
• Advanced knowledge of food, sanitation, and cost control.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively to groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume.
• Ability to envision and implement 'out of the box' programs and ideas.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills.
• Must have excellent written and verbal communication skills.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends.

Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to BSRG standards to meet and exceed guest expectations.
• Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
• Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Create an enjoyable and productive work environment by leading by example and encouraging open communication regarding kitchen operations, safety and sanitation, and human resources issues.
• Assist the Kitchen Manager (or Executive Sous Chef, if applicable) with the hiring and ongoing training of the culinary team.
• Conduct pre-interviews with potential staff, passing recommendations to managers.
• Assist in appraising the performance of team members, including rewarding and disciplining in the Kitchen Manager's absence.
• Supervise staff in alignment with BSRG values, policies and procedures.
• Create a safe, clean, and collaborative working environment for the food service staff.
• Represent BSRG in a professional manner with dress and speech.
• Write regular reports, order guides, production guides, and clean-up guides as needed.
• Execute budgets on a daily, monthly, and annual basis.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness.
• Attend culinary exhibitions, buying shows, and educational seminars, as requested.
• In the absence of the Executive Sous Chef, coordinate the functions of the kitchen staff and complete weekly inventory and labor tracking.
• Other duties and responsibilities may be assigned.

Benefits

• Eligible for Company medical, dental and life insurance plans after 60 days of full-time employment.
• Eligible to accrue Paid Time Off (PTO) at a rate of 120 hours per year.
• Eligible for 7 paid holidays annually.
• Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.
• Eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Construction of Buildings
• Education Level: High school or GED