Sous Chef-Main

Washington Golf & Country Club•Arlington, VA

12h•Onsite

About The Position

Responsible for coordinating food preparation and production as well as to assist the Executive Chef/Executive Sous Chef in supervising food production for all food locations, catering events and other functions. Also responsible to supervise and assist food production personnel with food production tasks as needed and ensure that quality and cost standards are consistently attained. Prepare and directly supervise the preparation of a wide variety of breakfast items, soups, appetizers, sauces, meats, vegetables, starches ad sandwiches according to prescribed recipes Assist the Executive Chef and Executive Sous Chef with inventories, pricing, cost controls, requisitioning, recipe development and issuing supplies and equipment for food production Ensure proper staffing for maximum productivity and high standards of quality Ensure all budgeted food, labor and kitchen supply costs are met on a monthly basis Assist Executive Chef/Executive Sous Chef with supervision of employees, sanitation and safety, menu planning and related production activities Prepare reports, costs menus, make schedules and perform administrative duties as assigned Ensure that all opening and closing preparation, production and hygiene schedules are adhered to on a shift by shift basis Maintain clean work areas, utensils and equipment Clean and supervise the cleaning of cooking utensils, grills, fryers, ovens, sinks, table tops and other kitchen equipment; also responsible to maintain sanitation, health and safety issues in the work area Attend to day-to-day problems and needs concerning food supplies and equipment and report to supervisor any unusual problems with supplies, equipment or working conditions Ensure proper labeling, rotation and freshness of all food items: dispose of and record all spoiled or unattractive foods Consistently maintains standards of quality, cost, presentation, and flavor of foods May be required to prepare special items according to request by a member Other duties as assigned

Requirements

High school diploma or GED; Culinary degree or Accredited certification preferred
3+ years of experience that is directly related to the duties and responsibilities specified
Knowledge of soup and sauce preparation
Obtain and maintain VA Food Service Sanitation Certification
Demonstrated ability to supervise and train employees and/or students, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels
Ability to plan a wide variety of menus, including international/ethic, dietary, financial and social considerations
Knowledge of ordering, inventorying and control of supplies, equipment, and/or services
Ability to interact with all departments and members professionally and courteously
Ability to ensure quality assurance programs in areas of responsibility
Ability to multi-task with a professional demeanor while meeting and exceeding expectations
Knowledge of set-up procedures for indoor, outdoor and special functions
Advanced skill in preparation, cooking and presentation of a wide variety of food
Working knowledge of food and wine pairing
Demonstrated organization and coordination skills
Ability to grasp, understand and train on front of the house techniques and service methods
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
Demonstrated strong oral and written communication skills to a wide variety of constituents
Excellent interpersonal/relationship-building skills
Proven record of providing excellent internal and external customer service
Must be able to sit, walk, squat, climb, reach, bend, stoop, twist, stand, clean and lift up to 40 pounds
Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases
Must be able to work within proximity to moving machinery
Independent mobility
Candidates must be authorized to work in the United States at the time of hire and must be able to perform work without the need for employer sponsorship, now or in the future. Washington Golf and Country Club does not provide employment-based visa sponsorship.

Nice To Haves

Culinary degree or Accredited certification preferred

Responsibilities

Coordinating food preparation and production
Assist the Executive Chef/Executive Sous Chef in supervising food production for all food locations, catering events and other functions
Supervise and assist food production personnel with food production tasks as needed
Ensure that quality and cost standards are consistently attained
Prepare and directly supervise the preparation of a wide variety of breakfast items, soups, appetizers, sauces, meats, vegetables, starches ad sandwiches according to prescribed recipes
Assist the Executive Chef and Executive Sous Chef with inventories, pricing, cost controls, requisitioning, recipe development and issuing supplies and equipment for food production
Ensure proper staffing for maximum productivity and high standards of quality
Ensure all budgeted food, labor and kitchen supply costs are met on a monthly basis
Assist Executive Chef/Executive Sous Chef with supervision of employees, sanitation and safety, menu planning and related production activities
Prepare reports, costs menus, make schedules and perform administrative duties as assigned
Ensure that all opening and closing preparation, production and hygiene schedules are adhered to on a shift by shift basis
Maintain clean work areas, utensils and equipment
Clean and supervise the cleaning of cooking utensils, grills, fryers, ovens, sinks, table tops and other kitchen equipment
Maintain sanitation, health and safety issues in the work area
Attend to day-to-day problems and needs concerning food supplies and equipment
Report to supervisor any unusual problems with supplies, equipment or working conditions
Ensure proper labeling, rotation and freshness of all food items
Dispose of and record all spoiled or unattractive foods
Consistently maintains standards of quality, cost, presentation, and flavor of foods
May be required to prepare special items according to request by a member
Other duties as assigned