Sous Chef

Troon • Parkland, FL

9d

About The Position

Parkland Golf and Country Club in Parkland, Florida, is hiring a full-time Sous Chef. The Sous Chef assists with supervising culinary staff, food production, scheduling, training, quality standards, and food cost control to create high-quality food products. The role oversees food preparation for an assigned kitchen area, such as a restaurant line, banquets, or a shift, and helps achieve Food and Beverage Department budgetary objectives. The position offers a stated salary of $70,000.

The Sous Chef assists the Executive Chef with food ordering and supports kitchen operations by assigning duties, processing supply requisitions, maintaining food preparation lists, and monitoring kitchen equipment. The role also assists with developing food concepts and training programs and with management activities involving department associates. Food safety and sanitation responsibilities include following recipes and cost-control procedures, maintaining a sanitation program, and ensuring proper receiving, temperature checks, storage, and rotation of food products in compliance with health department regulations.

The role requires regular and reliable attendance and safe work practices. The physical work involves frequent standing and walking, occasional sitting and crouching, and lifting up to 25 pounds frequently and up to 100 pounds occasionally. The environment may include wet or humid conditions, toxic or caustic chemicals, extreme indoor temperatures, outdoor weather, and moderate noise.

Requirements

• Certificate from a college, technical school, or accredited facility; or three to six months of related experience and/or training; or an equivalent combination of education and experience.
• Ability to frequently stand and walk and use hands; talk or hear; regularly reach with hands and arms and taste or smell; and occasionally sit, stoop, kneel, crawl, or crouch.
• Ability to frequently lift up to 25 pounds and occasionally lift up to 100 pounds.
• Regular and reliable attendance and safe work practices.

Responsibilities

• Oversee and manage food preparation for an assigned kitchen area, such as a restaurant line, banquets, or shifts.
• Supervise food production to ensure consistently high-quality food.
• Follow established cost and quality controls, including production charts, inventory par levels, standardized recipes, use records, and food-costing sheets.
• Ensure recipes are followed and prepared consistently.
• Monitor and check kitchen equipment maintenance daily.
• Maintain and direct a quality sanitation program.
• Maintain and implement daily food preparation lists.
• Assist the Executive Chef with ordering food products.
• Assign duties to associates to support efficient kitchen operations.
• Maintain and evaluate existing food concepts and assist in developing new food concepts.
• Assist in meeting Food and Beverage Department budgetary objectives.
• Process supply requisitions promptly and accurately.
• Train and supervise associates in menu-item preparation and equipment operation; assist with developing ongoing training programs.
• Ensure food is properly received, temperature-checked, stored, and rotated to comply with health department regulations.
• Assist management with interviewing, hiring, training, planning, assigning and directing work, evaluating performance, rewarding and disciplining associates, addressing complaints, and resolving problems.
• Assist in managing department members, including cooks and stewards.
• Maintain regular and reliable attendance and incorporate safe work practices.

Benefits

• Medical, dental, and vision coverage.
• 401(k) with employer match for employees age 19 and older.
• 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: No Education Listed