GOLF CLUB - SOUS CHEF

GATE HR

About The Position

Thank you for applying to one of the most premier places to work in the Northeast Florida! People are our greatest asset and we are currently seeking people like you who have a desire to join our team. Apply today and take advantage of this unique opportunity to work at the historic Ponte Vedra Inn & Club. Education: High School diploma or equivalent. Ability to speak, read, write, and comprehend the English language at a level sufficient to communicate effectively staff. Training and Experience: Must have 5+ years of cooking experience and two in management in upscale, luxury hotel or restaurant; including each of the following areas: saucier, prep, banquet, pantry, and hot line. Job Knowledge: Must have working knowledge of 5 basic sauce groups, soup preparations, food product, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features. Job Summary: To ensure the food production of the kitchen satisfactorily meets the specifications of the Executive Chef with regard to quality, presentation, sanitation, and cost control. Physical Abilities: Must be able to work on feet, moving about at a quick pace for long hours, lift and move 50 pounds, and use cleaning chemicals as needed.

Requirements

High School diploma or equivalent.
Ability to speak, read, write, and comprehend the English language at a level sufficient to communicate effectively staff.
Must have 5+ years of cooking experience and two in management in upscale, luxury hotel or restaurant; including each of the following areas: saucier, prep, banquet, pantry, and hot line.
Must have working knowledge of 5 basic sauce groups, soup preparations, food product, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features.
Must be able to work a flexible schedule, to include weekends, holidays and split shifts.
Arrive to work on time, consistently.
Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.
Hair must be clean and cut in a becoming style; management has final approval.
Attend all required training and safety courses along with office and departmental meetings.
Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
Must be able to work on feet, moving about at a quick pace for long hours, lift and move 50 pounds, and use cleaning chemicals as needed.

Responsibilities

Consult with Executive Chef daily on menus and special preparation and on new ideas for the kitchen; to include menu items, daily special items, ways to reduce costs, etc.
Oversee kitchen staff to be certain production is up to standards.
Maintain high sanitation and safety standards by training and working daily with staff.
Ensure all staff are properly trained on all appropriate equipment and accompanying safety features.
Along with the Executive Chef, responsible for food cost and labor cost.
Exercise portion control over all food items served.
Work with line cooks in rotation of food for daily specials and staff meals in the event the Executive Chef is not available.
Assist in any area or department where needed, i.e. pantry, dish washing, etc.
Direct activities of Utility staff to ensure that the daily required cleaning is done and any extra cleaning is performed when time allows.
Oversee activities of Servers in the kitchen to ensure proper procedures and pick up is handled promptly.
Inform all Servers of information pertaining to menu and specials.
Liable for the security and proper use of all equipment and foods in the kitchen.
Accountable for the closing of the kitchen ensuring that all food storage areas are locked and all work areas are clean.
Responsible, in the absence of the Executive Chef, for supervising all food related events to ensure they are handled with quality and cost consciousness and are completed through breakdowns and clean up.
Assist the Executive Chef in food inventory, daily maintenance and the actual count.
Provide assistance in the scheduling of staff as necessary, and with maintaining low kitchen labor costs.
Order all produce.
Obtain a “Certified Professional Food Manager: per N.A.I.
Responsible for knowledge of Material Safety Data Sheets and proper labeling issues.
Perform any other job that will assist in a quality product as assigned by the Executive Chef.