Sous Chef

BallenIsles Country Club • Naples, FL

9d • Onsite

About The Position

The Sous Chef serves as “second-in-command” of the kitchen assisting the Executive Chef in supervising food production. Supervises food production personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently maintained.

Requirements

• High School Diploma required.
• Must obtain any required local and state licenses or certifications.
• Prior experience working in the kitchen of a dining facility.
• Ability to communicate effectively with managers and employees in a fast-paced environment.
• Must be able to perform math computations essential for budgeting and cost analysis purposes.
• Regularly required to stand and talk or hear.
• Frequently required to walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance.
• Occasionally required to sit; stoop, kneel, and crouch; and taste or smell.
• Must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

• Culinary degree or continuing education in the culinary field preferred.
• Knowledge of fine dining meal preparation preferred.

Responsibilities

• Delivers and promotes prompt, courteous and friendly service to all members, guests and employees.
• Motivates and directs staff members on a daily basis.
• Trains new staff members.
• Prepares or directly supervises the daily preparation of soups, sauces and “specials”.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes compete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.
• Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Executive Chef.
• Works in any station assigned by the Executive Chef.

Benefits

• Healthcare Benefits – Medical, Dental, and Vision coverage.
• Retirement Benefits – 401(k) with employer match (19 years of age and older).
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED