Sous Chef

Pinehurst Country Club•Denver, CO

32d•$60,000 - $70,000

About The Position

Welcome to the Pinehurst Family! Much More Than Golf We enjoy an active year-round lifestyle that takes full advantage of our mile-high setting and our down-to-earth feel. And just as living in Denver offers so much more than what might you see at first, Pinehurst is home to the area's best overall amenities and so much more. The mission of Pinehurst Country Club is to cultivate a safe, vibrant, inclusive community and a welcoming atmosphere where families of all ages and backgrounds feel at home and enjoy exceptional service and facilities. Pinehurst Country Club is currently recruiting for a dynamic and creative Sous Chef! Job Summary (Essential Functions) Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Requirements

Serve Safe beverage certification preferred.
Food safety certification.
Of legal age to prepare and serve alcoholic beverages.
Certification from American Culinary Federation or other hospitality association.

Responsibilities

Prepares or directly supervises 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.
Assists the Executive Chef 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.
Assumes complete charge of the kitchen in the absence of the Executive Chef.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
Consistently maintains 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 as assigned by the Executive Chef.
Personally, works in any station as assigned by the Executive Chef.
Helps plan energy conservation procedures in the kitchen.
Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
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.
Performs other appropriate tasks assigned by the Executive Chef.