Sous Chef

Hampton Golf•Jacksonville, FL

23d•Onsite

About The Position

Deerwood Country Club is seeking a hands-on Sous Chef to support the Executive Chef and lead kitchen operations. The Sous Chef is the Executive Chef’s direct assistant and second in command, coordinating daily shift management to promote client satisfaction and retention. When the Executive Chef is off duty, the Sous Chef oversees food preparation and service, and may assist line cooks as needed to keep the kitchen running smoothly. The role contributes to the Company’s mission, values, revenue, and operating profit through quality service and growth opportunities. The Sous Chef assists with kitchen staffing, training, menu planning, food production, purchasing estimates, food safety, and operational standards. They guide cooks, monitor service and food quality, maintain sanitary and organized kitchen facilities, and address equipment or operational issues. The position works indoors in a fast-paced kitchen environment and may involve exposure to sharp equipment and utensils, chemicals, and solvents when safety procedures are not followed. The role may require moderate physical work, including lifting and standing, and following restrictions on ladder use and access to facility areas.

Requirements

Five years of Sous Chef experience, or an equivalent combination of experience and/or education providing comparable knowledge, skills, and abilities.
Good organizational and verbal skills.
Ability to use logical and rational thinking to resolve issues.
Ability to perform basic mathematical skills.
Ability to monitor and develop subordinates.
Ability to visually monitor operational areas.
Ability to write and read member communications.
Ability to perform moderate physical work and lift up to 40 pounds, including lifting up to 30 pounds frequently.
Ability to bend, kneel, crouch, climb, reach, stand, push, lift, and grasp, and to sit for a sustained amount of time.
Work requiring use of a ladder more than 8 feet long must be reviewed by Hampton Golf’s Club Maintenance person; other staff are not authorized to climb above 8 feet or perform the specified maintenance work.
Personnel may not enter facility attics, walk on building roofs, or use scaffolding.

Responsibilities

Maintain and develop client relationships and satisfaction for food preparation at an assigned station.
Maintain high standards of service quality and delivery.
Promote and support workplace diversity initiatives.
Assist and support the Executive Chef, including employee training and cross-training.
Assist with preparation and execution at short-order, catering, hot-food, or cold-food stations.
Ensure food quality, cooking methods, garnishing, recipes, and safe food storage meet standards.
Maintain professional relationships with vendors.
Help select and train kitchen staff.
Assist with menu and meal planning.
Estimate food consumption and ingredient purchasing needs, and provide recipe standards for meals.
Guide line cooks in food preparation, cooking, and presentation.
Ensure compliance with applicable regulations and company policies and procedures.
Assist with enforcement of kitchen health and safety standards.
Inspect and sign for deliveries received during the shift to ensure product quality.
Keep the kitchen, equipment, and storage facilities sanitary, neat, and organized.
Identify potential problems, inform the manager of resolution status, and use appropriate resources as needed.
Maintain, troubleshoot, and report kitchen equipment problems.
Ensure proper storage in walk-in refrigerators, freezers, and dry storage.
Provide constructive feedback to employees to recognize, coach, correct, and motivate them.
Establish a safe work environment through safety training, equipment maintenance, and compliance with safety and loss-prevention programs and standards.
Establish operating standards, implement quality improvements, and communicate them to employees.
Help ensure customers are served efficiently and effectively.
Direct and coordinate dish-room and line-cook production, and monitor buffet lines and salad bars for stock and rotation during scheduled shifts.
Establish and assign scheduling tasks.
Perform other duties as assigned.
Direct reports: Cooks.