Sous Chef- Grill Room

Fiddler s Elbow Golf And Country Club Inc•Bedminster Township, NJ

10h

About The Position

Fiddler's Elbow is an exclusive club situated in Bedminster, New Jersey. We proudly offer three championship golf courses, available for play nearly every day of the year, along with award-winning practice facilities both indoors and outdoors. Our sports and leisure complex boasts impressive state-of-the-art aquatic facilities enjoyed by individuals of all ages, as well as tennis, paddle sports, fitness options, and The Cove, a mini club designed for children. Our elegant manor-style clubhouse features both casual and fine dining options, along with the finest banquet facilities in the area for galas, weddings, and social gatherings. With our rich history, stunning grounds, and exceptional amenities, Fiddler's Elbow is truly an inspiring environment and a fantastic place to begin or advance your career! At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. We are looking for a Grill Room Sous Chef to join the Fiddler’s Family and share their passion for hospitality with our members, guests, and fellow staff members. Fiddler’s Elbow hosts a wide range of events from comedy shows and concerts to Fourth of July celebrations and New Year’s Eve festivities, our annual FiddleFest Music and Food Festival, Member White-Out Party, golf outings and sporting events. We also host smaller clubs within the Club, such as our beloved Book Club and Cigar Club. Our members host many private events like weddings, social events, and celebrations of life milestones. The Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Kitchen personnel will also be under the Sous Chef’s supervision. This role will represent Fiddler’s Elbow culture through their leadership skills, demeanor and work ethic.

Requirements

Coordination
Monitoring
Active Listening
Strong Communication
Leadership
Time-Management
Ability to Multi-Task
Attention to Detail
Dependability
Stress Tolerance
Cooperation
Persistence
Culinary Arts degree preferred
At least 3-5 years supervisory experience
Must be a citizen of the USA or possess a valid work permit
Ability to lift upwards of 50 pounds, frequently lift 20 pounds
Utilization of both hands
Ability to stoop, bend, lift
Ability to be on feet for extended periods of time
Must be able to work weekends, holidays, days/nights

Nice To Haves

Previous experience in a Country Club/Resort atmosphere preferred

Responsibilities

Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met
Utilize a hands-on approach to training and development of kitchen staff
Maintain standards of quality, cost, presentation and flavor of foods
Work in any station as needed
Expedite during peak service hours
Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment
Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback
Maintain organization in kitchen and storage areas
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Create weekly specials
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
Supervise, train and evaluate kitchen personnel
Monitor kitchen employees’ time cards to ensure compliance with posted schedules
Consult with dining service personnel during daily line-ups
Assist in controlling food and payroll costs to achieve maximum profitability
Ensure appropriate staffing needs are met for maximum productivity and high standards of quality
Follow all safety and sanitation policies when handling food and beverage
Reports all member/guest complaints to the Chef and assists in resolving complaints
Stay current on regional and national food trends, seasonality, etc.
Possess ability to follow and enforce company policies and procedures
Perform other duties as assigned by Executive Chef

Benefits

Competitive pay
2 days off per week   
Career advancement opportunities within our Club Development and Continuing Education 
Golf, Paddle/Tennis, and Fitness Privileges
Paid Sick Leave
PLUM Benefits 
Annual Summer and Holiday staff events 
401(k) Plan, eligibility after 1 year of employment 
Comprehensive healthcare, dental and vision package 
Flexible Spending & Dependent Care Accounts 
Paid Time Off (Vacation and Holiday) 
Life insurance