Sous Chef

BallenIsles Country Club

20h•Onsite

About The Position

The National at Ave Maria Golf Club in Ave Maria, FL, is seeking a Sous Chef. This role is an excellent career opportunity for a driven individual eager 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 contribute to a company founded in 1990 and headquartered in Scottsdale, AZ. Troon is the world’s largest professional club management company, specializing in services in golf, hospitality, and residential communities, with over 900 locations in 45+ states and 27+ countries. Troon is a leading employer in hospitality, guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, offering professionals the opportunity to grow and succeed within a globally respected organization.

Requirements

Associate's degree (AA); or two to three years of related experience and/or training.
Food Safety and Sanitation Training
Regular and reliable attendance.

Responsibilities

Oversees and manages food preparation for a specific area of the kitchen.
Supervises and ensures production of consistently high-quality food.
Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
Monitors and checks the maintenance of all kitchen equipment daily.
Maintains and directs a quality sanitation program.
Maintains and implements daily food prep lists.
Assists Executive Chef with the ordering of all food products.
Assigns duties to associates for efficient operation of the kitchen.
Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
Assists in the achievement of budgetary objectives for the Food and Beverage Department.
Processes requisitions for supplies quickly and accurately.
Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
Incorporates safe work practices in job performance.