SOUS CHEF - PJs

TAHOE CLUB COMPANY LLC•Truckee, CA

88d•$78,000 - $85,000•Onsite

About The Position

Responsible for daily operation of the kitchen, including ordering, purchasing and food production. Ensure the quality, consistency, sanitation and cost standards. The Sous Chef will assist the Banquet and Executive Chef in managing the culinary operations of Tahoe Mountain Club. This role will be responsible for ensuring the highest level of food quality and presentation, as well as supervising the kitchen team in the preparation, cooking, and plating of all menu items. Must have at least two years of management experience.

Requirements

At least two years of management experience.
Previous experience in a culinary leadership role, preferably in a high-end restaurant or private club setting.
Strong knowledge of culinary techniques and principles, including the ability to create and modify recipes and menus.
Excellent leadership and team management skills, with the ability to motivate and develop staff.
Ability to work in a fast-paced, high-pressure environment and maintain a positive attitude.
Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously.
Excellent communication and interpersonal skills, with the ability to interact effectively with club members, guests, and staff.
Ability to read and speak English is required.
Must be able to work as part of a team and maintain open communication with managers and fellow coworker.
Must display professional demeanor and communicate in professional language at all times.
Manager SERVsafe Certification
Harassment Prevention Supervisory Training
Workplace Violence Prevention
Heat Illness Prevention
All other required onboarding checklists, orientations, and policy acknowledgements must be completed within in first 30 days of hire.
Must be able to stand for extended periods of time and lift up to 50 pounds
Must be able to work in a hot and humid environment
Must be able to bend, stoop, and reach overhead

Nice To Haves

Culinary degree or equivalent experience is preferred.
Knowledge of basic Spanish is a plus.

Responsibilities

Assist the Executive Chef in menu planning, recipe development, and culinary operations management
Supervise the kitchen staff in the preparation and cooking of all menu items, ensuring that all food is cooked to the highest quality standards and presented attractively
Assist in the training and development of kitchen staff to ensure that they are properly trained and follow established recipes, cooking techniques, and presentation standards
Oversee the inventory and ordering of all kitchen supplies and ingredients, and ensure that food costs are kept within budget
Maintain a clean and organized kitchen, and ensure that all equipment is properly maintained and in good working order
Ensure compliance with all health and safety regulations, and maintain a safe and sanitary kitchen environment
Assist the Executive Chef in managing and controlling labor costs, and ensure that all kitchen staff are following established scheduling and timekeeping procedures
Develop Daily Operating Procedures and Policies-Set up standards and pars for each station based on the amount of volume the kitchen is doing.
Be consistent in following operating procedures and kitchen policies.
Provide immediate and timely service to all members and their guests according to club standards.
Responsible for having thorough knowledge of (menu items and beverage) F&B operations, golf products/services.
Notify supervisors of customer complaints at the time that they occur.
Knowing how to set pars for prep list for that week
Works at fast past while maintaining consistency and efficiency.
Knowledge of ordering based on menus and pars
Ability to maintain recipe and plating standard
Able to work in a high stress environment while keeping composer.
Knowledge of costing items
Perform other tasks, not specifically addressed above, as needed due to the fluctuating demands of the Club’s operation.