Sous Chef

Troon•Bloomfield, CT

51d

About The Position

Tumble Brook Country Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. We are looking for hard-working, dedicated, skilled and responsible person to join our team. 2 years relative experience preferred. General Purpose: Manages the day-to-day operation of the kitchen to include staffing, menu planning, ordering, vendor monitoring, food production, staff development, inventory, catering and budgeting. Essential Duties: Oversees all food production operations at the facility and ensures the production of consistently high-quality food for all the restaurant outlets. The majority of each day is to be dedicated to management and supervisory duties. Manages daily staff schedules and task assignments. Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets. Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts. Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability. Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items. Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department. Maintains a quality sanitation program in all areas. Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations. Prepares requisitions for supplies and food items for production. Monitors all equipment in the kitchen to ensure cleanliness and proper working condition. Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment operation and safety measures. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. Manages department members that may include but is not limited to: Cooks and Stewards. Assures that effective orientation and training are given to each new associate. Develops ongoing training programs. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties as required.

Requirements

Associate’s degree (AA) or equivalent from two-year college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience.
Frequently stands, walks, uses hands, talks or hears.
Regularly reaches with hands and arms, tastes or smells.
Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches.
Frequently lifts up to 25 pounds, occasionally lifts up to 100 pounds (team lift).
Occasionally works in wet or humid conditions (non-weather) and in extreme heat or cold (non-weather).
Occasionally works in outdoor weather conditions and may come into contact with toxic or caustic chemicals.
Food Safety and Applicable Sanitation Training
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
Good working knowledge of accepted sanitation standards and applicable health codes.
Knowledge of food and beverage products, proper preparation and presentation of food and beverage items.

Nice To Haves

2 years relative experience preferred.

Responsibilities

Manages the day-to-day operation of the kitchen to include staffing, menu planning, ordering, vendor monitoring, food production, staff development, inventory, catering and budgeting.
Oversees all food production operations at the facility and ensures the production of consistently high-quality food for all the restaurant outlets.
Manages daily staff schedules and task assignments.
Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets.
Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts.
Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability.
Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department.
Maintains a quality sanitation program in all areas.
Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
Prepares requisitions for supplies and food items for production.
Monitors all equipment in the kitchen to ensure cleanliness and proper working condition.
Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment operation and safety measures.
Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
Manages department members that may include but is not limited to: Cooks and Stewards.
Assures that effective orientation and training are given to each new associate.
Develops ongoing training programs.
Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
Incorporates safe work practices in job performance.
Regular and reliable attendance.
Performs other duties as required.