Sous Chef

Erin Hills Golf Course LLC•Hartford, WI

22d

About The Position

The Sous Chef will be responsible to work directly with the Executive Chef and Executive Sous Chef to manage and oversee all kitchen operations. This includes food production for all food outlets, inventory control, hands-on station work and shared supervisory responsibilities that will help lead the culinary team. A successful candidate will need a varied culinary background and should have excelled experience of both new and classic techniques. The Sous Chef is a seasonal position that starts at the beginning of April and goes through October, these dates can fluctuate by up to two weeks. On average, the expected workload equates to 45 hours per week, subject to business level, with an average of 5 days per week in season. This includes being available days, nights, weekends and holidays.

Requirements

Must be 18 years of age
Minimum 5 years of upscale culinary experience preferred
Minimum 3 years of kitchen management experience
Minimum 2 years of culinary schooling preferred
Servsafe certified - Preferred
Knowledgeable on various commercial kitchen equipment
Capable of lifting 50 pounds
Must be able to bend, squat, lift raise as needed along with carrying 10 pounds for an extended distance
Knowledge of inventory management
Proficiency in Microsoft Excel and Word
Required to stand for long periods of time
Ability to communicate with employees in a positive and professional manner

Nice To Haves

Servsafe certified - Preferred
Minimum 5 years of upscale culinary experience preferred
Minimum 2 years of culinary schooling preferred

Responsibilities

Monitor daily inventory levels and assist with monthly inventory
Daily organization of all inventory items
Submit daily purchase orders
Receive deliveries and distribute to appropriate locations
Assist in completing weekly staff schedules
Assist in menu development and pricing
Observe and assist in the completion of daily food preparation
Responsible for maintaining quality of food product and ensuring consistency in standards
Leading, mentoring and directing all kitchen staff to provide the highest quality to our guests and their needs
Work directly with the Executive Chef, Executive Sous Chef, and event coordinator on upcoming events
Assists with pre-shift meetings with front of the house staff to relay relevant information
Maintain a positive and professional approach with coworkers and guests
Ensure all kitchen staff completes daily tasks before end of shift
Comply with and enforce sanitation regulations and safety standards
Adhere to safety regulations as provided by Erin Hills and OSHA
Follow guidelines and policies set forth by Erin Hills Employee Handbook