Sous Chef

ClubCorp•Seal Beach, CA

13d•$25 - $28

About The Position

As a Sous Chef, you support the daily operations of the kitchen by overseeing and assisting line cooks and kitchen staff and ensuring consistent quality in food preparation, presentation, and cleanliness. You manage daily food production, maintain high standards, contribute to menu development, and follow health and safety regulations. The role requires flexibility, teamwork, and a commitment to providing an exceptional dining experience for Members and Guests. You report to the Executive Chef or Executive Sous Chef. You oversee food preparation and service for à la carte dining, employee meals, and private dining rooms; expedite meal periods; and help develop à la carte and banquet menus. You also supervise kitchen staff, coordinate schedules and payroll monitoring, manage food supplies and inventories, and help control food and labor costs. You maintain kitchen sanitation and compliance, interact professionally with Members and Guests, address service issues, and support a positive team environment. Employees are expected to assist others as needed, follow company and club policies, attend briefings and meetings, maintain a professional appearance, and take on additional duties assigned by management. The work involves extended periods of standing and walking, varying temperatures and environments, and occasional lifting, carrying, pushing, and pulling of up to 100 pounds. Additional hours, including weekends and holidays, are required as needed to meet the position's deadlines.

Requirements

Strong communication skills and the ability to follow instructions effectively.
Ability to stand, walk, and perform physical activities for extended periods.
Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
Ability to climb ladders, squat, kneel, reach, grasp, twist, bend, and fold or unfold items as required.
Ability to occasionally lift, carry, push, and pull up to 100 pounds.
Effective communication abilities, including talking and hearing, and sufficient visual acuity.

Nice To Haves

High school diploma or equivalent.
At least 2 years of experience as a Sous Chef or in a similar culinary role.
Valid health and sanitation certification, such as ServeSafe.

Responsibilities

Ensure food is properly prepared and presented to Invited standards, including adherence to portion sizes.
Oversee preparation and service for à la carte dining, employee meals, and private dining rooms.
Expedite meal periods and ensure dishes meet quality, portioning, and presentation standards.
Assist with developing à la carte and banquet menus and accommodate special requests.
Hire, train, supervise, and performance-manage kitchen staff as necessary.
Prepare kitchen team work schedules and monitor payroll costs and ADP reports as required.
Attend Food & Beverage meetings, banquet BEO meetings, line-ups, and daily briefings.
Determine budgetary requirements and control expenses for food supplies, kitchen equipment, and materials.
Analyze food and labor production reports, including menu engineering, to supervise and control costs.
Oversee procurement, receiving, and rotation of food supplies and kitchen goods; manage inventories and participate in inventory counts.
Follow cleaning schedules and maintain cleanliness and sanitation of work areas, the kitchen, equipment, counters, tools, and waste areas.
Maintain compliance with health, safety, and sanitation regulations and promote safe working practices.
Interact professionally with Members and Guests, accommodate changes and last-minute requests, and resolve complaints while notifying management of issues.
Support colleagues and contribute to a positive team environment and the delivery of the 3-steps of service.
Follow company, club, and department policies and procedures; maintain a clean, neat uniform and required certifications.
Complete additional duties assigned by management and assist others as needed.