FB Staff - Sous Chef

VESTA PROPERTY SERVICES INC•Saint Johns, SC

8d•$19 - $22•Onsite

About The Position

The Sous Chef is responsible for planning and managing the food preparation for the facility. This role is crucial in the absence of the Executive Chef/Kitchen Manager, involving the selection, training, and supervision of kitchen staff. The Sous Chef actively participates in food preparation, menu planning, inventory management, and cost tracking to ensure efficient and profitable food service while maintaining high standards of quality and presentation.

Requirements

Must have at minimum 5 years of culinary experience in a restaurant or catering setting.
Strong foundation of Food and Wine knowledge.
Leadership/supervisory experience required.
Knowledge of purchasing, ordering, receiving, food costing and inventory procedures.
Minimum of High School Diploma or Equivalent.
ServSafe Manager Certification required within 90 days.

Nice To Haves

ServSafe Food Handler, Alcohol, and/or Allergens certifications preferred.
Occasional travel may be required.

Responsibilities

Responsible in the absence of the Executive Chef/Kitchen Manager.
Assisting in selection, training, supervising, developing, counseling, and disciplining all kitchen staff.
Coordinating and participating in the activities of chefs and other kitchen personnel.
Primarily engaged in preparing and cooking foods to ensure efficient and profitable food service.
Direct participation in seasonal menu planning and managing utilization of surplus food ingredients and handling leftovers in accordance with company standards.
Assisting to schedule kitchen staff according to fluctuating business levels and member and nonmember quotas.
Maintaining inventory; estimating food consumption and purchasing food and non-food items necessary for kitchen and non-kitchen operations.
Tracking fluctuating costs of ingredients and food wastes to maintain budgeted COGS.
Assisting with recipe and/or menu costing for profitability purposes.
Directing and correcting the portioning and presentation of food according to company standards. This includes proper preparation, temperature, storage, freshness and quality of all items being served.
Conferring with the Executive Chef, and Leadership team to coordinate policies and procedures between the kitchen area, dining areas, as well as Banquet functions and Banquet staff.
Managing member and staff inquiries and concerns.
Maintaining and enforcing a safe and clean environment in line with U.S, Florida health codes and sanitation regulations in addition to clubhouse standards.
Regulating a disciplined, organized, efficient, educated, and effective leadership style in all operations.
Creating, updating, and/or maintenance of tasks in line with standard operating procedures for opening, closing, primary and side workflows.
Regulating refrigeration and storage areas to ensure both are kept clean and organized.
Managing deliveries to ensure Events and To-go orders are prepared, stocked, and delivered in a timely manner.
Accountable for the general execution and planning of all on-site and off-site events.
Responsible for the department in the absence of the Executive Chef/Kitchen Manager.