Sous Chef - Full-Time, Year-Round with benefits

Orchid Island Golf and Beach Club•Vero Beach, FL

7d•Onsite

About The Position

Orchid Island Golf & Beach Club is seeking a Sous Chef with a competitive salary and excellent benefits package. This role involves supervising food production for various dining outlets, banquet events, and other functions, as well as supervising and developing culinary staff. The Sous Chef will assist with food production tasks, ensuring quality and cost standards are met within budget. The position requires excellent organizational skills, menu planning abilities, food and labor cost management, and a keen attention to detail, all while maintaining a professional and friendly demeanor.

Requirements

Five years' culinary experience, encompassing all phases of food preparation and kitchen operations required.
Food Managers Safety Certification
Knowledge of safe food handling, preparation principles and procedures for all foods produced and served in The Club.
Must be familiar with, and have worked with, all kitchen equipment.
Awareness of occupational hazards and safety precautions; skilled in safety practices and recognizing hazards.
Ability to effectively supervise all Culinary and Utility employees.
Knowledge of, and ability to perform, required role during emergency situations.
Leadership and supervision skills.
Flexibility in day-to-day operations.
Ability to speak, read and write English.

Nice To Haves

A degree from a post-secondary culinary arts program is preferred.

Responsibilities

Directly supervises kitchen staff responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by Club's standard recipes.
Places food and supply orders for kitchen from established purveyors with proper amounts based on business levels.
Assists Executive Chef in managing budgeted payroll and ensuring payroll budget is adhered to.
Assists the Executive Chef with menu writing, monthly inventories, pricing, requisitioning and issuing for food production.
Assumes complete charge of the kitchen in the absence of the Executive Chef.
Supervises Utility Staff to ensure overall cleanliness of the Areas of Responsibilities.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
Understands and consistently follows proper sanitation practices and hygiene regulations.
Consistently maintains standards of quality, cost, presentation, and flavor of foods.
Makes recommendations for maintenance, repair, and upkeep of the kitchen and equipment.
Personally works in any station as assigned by the Executive Chef, when needed.
Consults with dining service personnel during daily line-ups.
Assists in maintaining safety of kitchen, including equipment, food, and supply inventories.
Assists in food ordering and proper storage of food and supplies.
Expedites food orders during service hours.
Supervises, trains, and evaluates kitchen personnel; leads by providing positive and constructive feedback to employees to reward, coach, correct, and motivate.
Assists Executive Chef with Buffet presentations.
Checks mise en place of food for quality before service time and inspects presentation of food items to ensure that quality standards are met.
Reports all member and guest comments to the Executive Chef and assists in resolution.
Upholds grooming and uniform policies with all BOH team members.