Sous Chef

Palos Verdes Golf Club•Palos Verdes Estates, CA

5d•Onsite

About The Position

Responsible for assisting Executive Chef with directing all aspects of the back of house food and beverage operation in regards to cuisine, cleanliness, food preparation, and final food presentation. Supervises the production, plating, and presentation of the food at all Club events, including the dining room, banquets, golf tournaments, and grill, in a cost effective, safe manner to exceed Member and guest expectations and attract future business.

Requirements

Bi-lingual English/Spanish preferred
High level of professionalism and attention to detail
Excellent verbal communication and organizational skills
Proficient computer skills, to include proficiency in Microsoft Office and Outlook
Basic math skills to calculate food ingredient measurements, meal portions, and pricing
Comfortable leading a team in a fast-paced kitchen environment
Problem solving, reasoning, and "thinking out of the box"; ability to apply common sense understanding to better serve our internal and external guests' needs
Ability to handle Member and guest complaints and resolve them to satisfactory results
Basic knowledge of the principles, procedures, and kitchen and banquet equipment used in the storage, care, preparation, cooking, dispensing, and serving of food in large quantities
Thorough knowledge of food and ingredients
Ability to maintain personal grooming in compliance with appearance standards
Ability to work a flexible schedule including nights, days, weekends, and holidays
Minimum three years' progressive culinary experience in a high volume, fine-dining environment; country club experience highly preferred
Minimum two years' supervisory experience required
High school diploma or equivalent preferred
Clear understanding of all kitchen procedures, guidelines and specifications, including food storage and food safety requirements
Serv-Safe Food Handler Manager certified
Background check and pre-employment drug screening required

Responsibilities

Maintain ongoing knowledge of all Club special events and food requirements for each event
Place orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies as direct by Executive Chef
Monitor freshness and quality of ingredients
Ensure consistency of food quality, portioning, preparation, plating, and presentation; expedite kitchen and banquet line as needed
Direct and assist in all food preparation including technique, accuracy in recipes, and consistency in presentation
Personally prepare or supervise the preparation of difficult, new or special food items
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and adjust kitchen operation accordingly
Maintain the kitchen area in a neat and orderly fashion, including conforming to all CA Health Department Rules and Regulations
Regularly inspect food prep areas, equipment, work surfaces, serving areas, and food storage areas to ensure the kitchen meets safety and sanitation standards
Enforce cleanliness of kitchen staff members, including uniform codes and hygiene regulations set forth by the CA Health Department
Monitor performance of kitchen staff and ensure tasks are completed to department standards; engage in progressive discipline as needed
Enforce the completion of daily opening and closing duties, cleaning, and established side work
Direct and assist with all kitchen duties where assistance and direction are necessary
Keep Executive Chef informed of issues as they arise
Consistently promote a safe working environment
Attend and participate in meetings as required/requested
Perform other duties as assigned