Sous Chef-Pinehurst Country Club-Exempt

Pinehurst Careers•Pinehurst, NC

3d•Onsite

About The Position

As the Pinehurst banquet chef, you are primarily responsible for the planning, organizing, controlling and directing the work of employees in the Pinehurst Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times.

Requirements

High School Diploma or General Education Degree required
Minimum of five years’ culinary and supervisory experience
Valid driver’s license required
Successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines.
Follow safe, defensive driving practices at all times, obey all traffic laws, regulations, signals and markings, use a seat belt, and follow Company policies and procedures, including the Substance Abuse Policy.
Never drive while under the influence of drugs, alcohol or medications that may impair your ability to operate a vehicle safely, report any accidents immediately and cooperate fully with insurance claims investigations.

Nice To Haves

Culinary School Degree preferred

Responsibilities

Ordering and overseeing and/or performing preparation of all foods during his/her shift, in accordance with guidelines and standardized recipes set by Pinehurst Resort.
Ensuring all Employees are properly trained and follow all safety and sanitation precautions for his/her specific job.
Responsible for placement and coordination of Employees and their daily tasks.
Plays an active role into food specials of the day and seasonal menu changes.
Responsible for inspection of all food to ensure its consistency.
Responsible for the proper set-up and presentation of all food and buffets throughout shift.
Ensuring all buffet food is being monitored and changed throughout entire specified time of buffet.
Ensuring all Employees adhere to scheduled hours. Must sign off and explain any changes or additional hours necessary beyond original schedule.
Ensuring proper communication is taking place with the PCC Executive Chef so that all pertinent information necessary for business is relayed.
Responsible for communication with the front of the house captains and/or managers.
Responsible for the annual performance review of respective department’s Employees.
Responsible for the daily kitchen shift meetings and communicating the Safety and Sanitation topics, according to the Annual Safety Calendar/Program.
Responsible for filling out and following through with any necessary Incident Reports during respective shift.
Assume responsibility for appropriate kitchen business in absence of PCC Executive Chef or Chef de Cuisine.
Be proactive in any and all situations which could arise that may have an adverse effect on the integrity of the kitchen culinary operation. Make sound judgment calls and decisions based upon the principles of the Pinehurst Country Club and the Executive Chef.
Work with the Steward Supervisor in filling out necessary equipment requisitions for culinary equipment needs.
Plan and execute monthly departmental Inventory process, according to Resort/EATEC standards.
Utilize Recipe, Requisition and other features of the EATEC system.
Expected to be available to work in various locations of Food and Beverage outlets depending on business levels.
Expected to work holidays wherever needed even if your primary outlet is closed.
Supervises a range of 15 to 20 employees in PCC Culinary and Stewarding, and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; reviewing performance; rewarding and disciplining employees; addressing complaints and resolving problems.