Sous Chef

Suntree Country Club Inc•Melbourne, FL

5h•Onsite

About The Position

In this role, the Sous Chef will oversee other chefs and kitchen staff, facilitating their efforts and addressing any scheduling or interpersonal conflicts that may arise. Additional responsibilities include ensuring adherence to health and safety standards, managing food costs by ensuring staff use the correct ingredients in dish preparation, planning the menu, training junior chefs, and participating in meal preparation.

Requirements

Be aware of new items that are introduced onto the market and keep up with the latest product trends.
Fully understand the market needs and desires for each area of the Club and ensure that the menus are developed to reflect those needs.
Manage culinary staff fairly and take a personal interest in knowing them all.
Project a positive and motivated attitude among all staff.
Culinary diploma from a recognized institution or higher.
5-7 years progressive growth in a similar Club/restaurant.
Certification in food safety.
Food Handler Certification (or willingness to obtain).
Flexibility to work evenings, weekends, and holidays.
A passion for food and hospitality!

Responsibilities

Oversee other chefs and kitchen staff, facilitating their efforts and addressing any scheduling or interpersonal conflicts.
Ensure adherence to health and safety standards.
Manage food costs by ensuring staff use the correct ingredients in dish preparation.
Plan the menu.
Train junior chefs.
Participate in meal preparation.
Interact with members and guests to obtain product quality and service level feedback.
Respond to and handle members' and guests’ concerns.
Be aware of all financial budgets and goals.
Ensure that members and guests always receive an exceptional dining experience.
Confirm that all recipes and product yields are accurately costed and reviewed regularly.
Prepare all food items per recipe cards while maintaining standards, portion control, and minimizing waste.
Ensure that food stock levels within the culinary department areas are sufficient in quantity and quality to meet the business forecast.
Ensure that staff meals consistently meet high standards.
Confirm that culinary staff are always in clean, tidy uniforms and are always presentable to the membership.
Ensure that all food preparation equipment is used safely and correctly and is cleaned and maintained.
Prepare and update culinary operations manuals.
Strictly adhere to the Department’s overall operational budgets.
Adhere to all Club policies and procedures.
Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas while adhering to operational deadlines.
Ensure that meetings are well-planned and results-oriented.
Create menu planning and food preparation for ala carte, Club events, and banquets.
Complete banquet setups before members/guests arrive in adherence to club standards.
Frequently verify that only the highest quality products are used in food preparation.
Maintain food product quality by ensuring that all food products delivered are stored and rotated correctly.
Supervise all stewards and their activities within the culinary department.
Monitor weekly work schedules and time off requests that are administered and filed correctly.
Motivate the culinary department with positive feedback on work performance and provide guidance for improvement.
Delegate responsibilities to subordinates as required.
Coach and counsel employees promptly and in accordance with Club policies.
Act as manager on duty for the culinary department in the absence of the Executive Chef.
Recruit and select a suitable culinary team.