Sous Chef
About The Position
Raintree Golf and Event Center is seeking a skilled and enthusiastic Sous Chef to join our culinary team. In this role, you’ll support daily kitchen operations, lead by example, maintain high food-quality standards, and help create exceptional dining experiences. This is a hands-on position perfect for someone who thrives in a fast‑paced environment and enjoys both cooking and teamwork. General Purpose: Assists in direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control so as to create quality food products.
Requirements
- Certificate from college, technical school or accredited facility; or three to six months related experience and/or training; or equivalent combination and experience.
Responsibilities
- Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high-quality food.
- Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures all recipes are followed and prepared on a consistent basis.
- Monitors and checks the maintenance of all kitchen equipment daily.
- Maintains a quality sanitation program.
- Maintains and implements daily food prep lists.
- Assists Executive Chef with the ordering of all food products.
- Assigns duties to associates for efficient operation of the kitchen.
- Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
- Assists in the achievement of budgetary objectives for the Food and Beverage Department.
- Process requisitions for supplies quickly and accurately.
- Promotes effective communication among the operational departments that interact with the kitchen such as Banquets, Restaurant and Snack Bar.
- Trains and supervises associates in the proper preparation of menu items and operation of equipment.
- Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
- Assists the department manager in interviewing, training, planning and assigning work.
- Make recommendations when hiring, evaluating performance, rewarding, and disciplining associates.
- Addresses complaints and resolves problems.
- Assists in the coordination of department members that may include but is not limited to Cooks and Stewards.
- Regular and reliable attendance.
- Performs other duties as required.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
