Sous Chef - Private Country Club

Sawgrass Country Club•Ponte Vedra Beach, FL

About The Position

Sawgrass Country Club is seeking a committed culinary leader to share their culinary talent and service-oriented attitude with club members, guests, and colleagues while growing personally and professionally. The club serves food and beverage across seven venues and at events ranging from intimate wine dinners to galas and family celebrations. The Sous Chef leads banquet and restaurant line production and assists the Golf Club Head Chef in helping the team meet membership quality and consistency expectations while considering food and payroll costs. The role calls for motivating team members and delegating tasks effectively. Availability to work days and nights, weekends, and holidays is required.

Requirements

Six to seven years of experience in quality food production.
Three or more years of Sous Chef experience in quality food production.
Excellent culinary skills and knowledge of food production techniques.
Ability to listen to, understand, and clarify concerns and issues raised by coworkers and guests.
Ability to motivate and inspire a team through leadership.
Effectiveness in anticipating, preventing, identifying, and solving workplace problems.
Availability to work days and nights, weekends, and holidays.
Supply basic tools of the trade, including a chef’s knife, paring knife, and peeler.

Nice To Haves

Experience at a luxury country club or hotel is preferred.

Responsibilities

Approach interactions with guests and team members in a friendly, service-oriented manner.
Ensure the cleanliness of the kitchen and equipment.
Supervise and schedule team members and hold pre-shift meetings.
Ensure team members prepare food items to proper specifications and in a timely manner.
Keep refrigerators and kitchens clean and organized, and ensure food items are labeled and dated.
Maintain an effective training program for team members so their time is productive.
Manage food production to avoid excessive leftovers and waste.
Motivate and inspire team members.
Manage efficient banquet preparation and production.
Develop new menus and stay current with culinary trends.
Develop, standardize, and cost recipes using the club’s standard formats.
Supply basic personal tools of the trade, such as a chef’s knife, paring knife, and peeler.
Perform other reasonable duties as required by management.