Sous Chef - Beechmont Country Club

Troon•Beachwood, OH

19h•Onsite

About The Position

Beechmont Country Club is seeking a driven and eager Full-Time Sous Chef to join their team in Cleveland, OH. This role offers an excellent career opportunity for an individual looking to learn, contribute, and grow within a fast-paced, hospitality-focused property organization. As part of Troon, a global leader in golf and community management, the Sous Chef will play a key role in the culinary operations.

Requirements

Flexible schedule — must be able to work days, nights, weekends, and holidays as needed; ability to adjust to rapidly changing workflows
Knowledge of food safety and sanitation guidelines
Ability to work in a standing position for long periods of time; able to reach, bend, stoop and frequently lift 35 pounds and occasionally lift/move up to 50 pounds
Maintain effective working relationships with kitchen management and dining and banquet service staff
Ability to communicate well and professionally with others and promote a positive work environment
Advanced understanding of professional cooking, equipment, and knife handling skills
Ability to work calmly and effectively under pressure
Certificate from college, technical school, or accredited facility; and three years of related experience and/or training; or equivalent combination of education and experience

Nice To Haves

Food Safety and Sanitation Training preferred

Responsibilities

Possess solid knowledge of food and beverage and a proven track record of working in a professional kitchen
Prepare food for large-scale catering events
Take inventory of all items required for station set-up and determine those items that require preparation
Ensure that food leaving the kitchen is of the highest quality, portions are correct, and food is presented in an attractive manner
Adhere to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, and food costing sheets; ensure that all recipes are followed and prepared on a consistent basis
Notify the Director of Culinary of expected shortages
Work closely on menu preparation and procedures
Ensure proper receiving, storage (including temperature setting), and rotation of food products so as to comply with health department regulations
Work from a production sheet provided by the Catering Director
Ensure proper equipment operation and maintenance
Attend culinary staff meetings and offer suggestions for improvements
Perform other duties as assigned by the Director of Culinary
Represent themselves to the membership in a professional manner consistent with the brand that Beechmont and Troon represents
Consistently comply with the rules and regulations stated in the Troon Associate Handbook