Sous Chef

Hillsboro Club•Pompano Beach, FL

74d•Onsite

About The Position

The Hillsboro Club, an exclusive oceanfront private residence club in South Florida, is seeking an experienced Sous Chef to support its Culinary Department. The Assist the Executive Sous Chef and Executive Chef in supervising food production for all food outlets, events and other functions at the club. Additional responsibilities include supervising food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. The ideal candidate will have hospitality experience, strong energy, and a passion for contributing to a luxury property. The Club operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week. This is a full-time opportunity offering a competitive annual salary of $58,000.00, paid on a biweekly basis. In addition to competitive compensation, employees have access to health insurance and other benefits, along with opportunities for professional growth and advancement within the company.

Requirements

Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
Food safety certification.
Certification from American Culinary Federation or other hospitality association.
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid and noisy environment.

Nice To Haves

Hospitality experience
Strong energy
Passion for contributing to a luxury property.

Responsibilities

Assist in supervision of the kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
Assist with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
Conducts daily raw cost tracking counts to ensure that all items are accounted for.
Codes all invoices to the proper account and sends signed copies to Accounting for payment.
Assists Executive Sous Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
Consistently maintain 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 and its equipment.
Prepares reports, arranges employee schedules and costs menus and performs other administrative duties when necessary.
Personally works in any station as assigned by the Executive Sous Chef.
Helps plan energy conservation procedures in the kitchen.
Consults with dining service personnel during daily line-ups.
Assists in maintaining security of kitchen, including equipment and food and supply inventories.
Assists in food procurement, delivery, storage and issuing of food items.
Expedites food orders during peak service hours.
Supervises, trains and evaluates kitchen personnel.
Coordinates buffet presentations.
Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
Reports all member and guest complaints to the chef and assists in resolving complaints.
Monitors kitchen employees’ timecards to ensure compliance with posted schedules.
Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Attends staff meetings.