Sous Chef

JDM GOLF LLC•Phoenix, AZ

10d•$65,000 - $65,000•Onsite

About The Position

In partnership with the Executive Chef, the Sous Chef will be responsible for overseeing the kitchen, ensuring that all culinary activities run smoothly and efficiently. This position leads the kitchen team in preparing, cooking, and presenting high-quality dishes, while maintaining a focus on quality, creativity, and presentation. The Chef de Cuisine will also manage kitchen staff, enforce food safety and sanitation standards, and contribute to menu planning and inventory management. This role requires a detail-oriented chef with strong leadership skills and a commitment to excellence. JDM Golf Teammates will role model the core values and behaviors by: Cultivating a positive work environment. Being efficient with time at work. Communicating effectively with management, co-workers, and guests. Being flexible. Maintaining integrity in all conversations and actions. Consistently reporting to work on time prepared to perform duties of position. Following internal procedures and external regulations; and reporting issues to management.

Requirements

Proven experience, 3 to 5 years, as a Sous Chef or similar leadership role in a high-volume kitchen.
Strong leadership and team management skills with the ability to train and mentor staff.
Excellent organizational and multitasking abilities, with a keen eye for detail.
Strong knowledge of food preparation techniques, kitchen safety, and sanitation.
Ability to work effectively in a fast-paced environment, multitask, and prioritize tasks under pressure.
Strong attention to detail and a passion for creating a memorable dining experience.
Strong teamwork and collaboration: Ability to collaborate with kitchen staff and other restaurant staff
Strong communication skills including effective listening.
Flexible and adaptable to changes..
Knowledge of food safety and sanitations standards.
Ability to use Point of Sale (POS) System
Microsoft Word and Excel
Ability to use employee self-service and supervisor role on company’s human resources/payroll database
Regular attendance is required. Ability to work flexible hours, including evenings, weekends, and holidays, to accommodate event schedules. At times, an individual must be able to work in a fast-paced environment with the ability to manage and prioritize multiple, competing tasks and demands and to seek supervisory assistance as appropriate.

Nice To Haves

Culinary degree or equivalent certification from an accredited institution (preferred).
Position may require travel within the Metropolitan area; thus, reliable transportation is required. If using a personal vehicle, must have appropriate driver’s license and insurance coverage and pass company's MVR process.
Unexpired AZ Food Manager Certification.

Responsibilities

Lead and manage the daily operations of the kitchen, ensuring all tasks are completed in a timely manner.
Supervise, train, and mentor kitchen staff, ensuring all team members follow the kitchen’s high standards and work efficiently.
Plan and organize kitchen workflow, delegating tasks and ensuring proper execution of daily activities.
Ensure that all kitchen operations comply with health and safety regulations, including food safety standards and hygiene procedures.
Maintain cleanliness and organization in the kitchen, including equipment, surfaces, and storage areas.
Address any issues related to safety, sanitation, or equipment promptly.
Oversee the preparation and cooking of dishes, ensuring they meet the quality and consistency standards.
Ensure the proper storage, handling, and labeling of food and ingredients.
Monitor food production and presentation, ensuring all dishes are served at the correct temperature and meet aesthetic standards.
Manage the preparation and delivery for banquets / events to ensure timely food preparation and delivery. This includes ensuring that everything is ready and delivered on time, so that food is served fresh and at the correct temperature, meeting both quality standards and guest expectations.
Work closely with the front-of-house staff to ensure smooth communication between the kitchen and dining areas.
Address customer concerns and feedback in a professional and timely manner, making adjustments when necessary.
Manage kitchen personnel, including cooks, assistants, and other support staff, ensuring smooth operations.
Provide training and development opportunities to kitchen staff, improving their culinary skills and fostering a positive work environment.
Conduct performance reviews and provide feedback to team members.
Maintain inventory of all kitchen supplies and ingredients, ensuring adequate stock levels.
Order food and kitchen supplies, ensuring cost-effectiveness and waste reduction.
Perform regular inventory checks and manage stock rotation to prevent spoilage or waste.
Collaborate with the Executive Chef to develop and update menu items, ensuring creativity and seasonal offerings.
Ensure that all dishes adhere to food quality standards, including taste, presentation, and portion control.
Continuously evaluate and innovate recipes to meet guest preferences and market trends.
Monitor food costs and work within budget constraints, minimizing waste and controlling portion sizes.
Work with the management team to establish and maintain budget guidelines for the kitchen.
Participates in monthly inventory and meetings, as required.
Performs other duties, as assigned.