Sous Chef 1

Troon Golf, L.L.C.•Brewster, WA

About The Position

Overseeing food preparation: They make sure every dish meets the restaurant's standards for taste, portion and presentation. If a cook runs into trouble, the sous chef steps in to help or takes over the station. Managing people: From writing schedules and assigning tasks to training newcomers and mediating conflicts, they keep the kitchen staff motivated and focused. Keeping an eye on supplies: Inventory, ordering and equipment maintenance all fall under their watch. They ensure ingredients are fresh and tools are in good working order. Enforcing safety and cleanliness: A sous chef must uphold food safety rules and hygiene. They monitor cooking temperatures, proper storage and sanitary practices. Liaising with the head chef and front‑of‑house: The sous chef translates the head chef's ideas into practical instructions and communicates with servers or managers to solve issues quickly. Solid culinary technique: A sous chef must confidently execute and teach a wide range of cooking methods, from sautéing and roasting to pastry and plating. Leadership and communication: They need to motivate a diverse team, give clear instructions and provide constructive feedback. Problem‑solving under pressure: Kitchens can be chaotic. A good sous chef stays calm, adjusts plans on the fly and resolves issues without compromising quality. Organizational skills: Tracking inventory, scheduling staff and coordinating multiple orders at once require a sharp, organized mind. Professionalism: They set the tone for the kitchen, modeling punctuality, cleanliness and respect for colleagues.