Sous Chef

Sawgrass Country Club•Ponte Vedra Beach, FL

20d•Onsite

About The Position

Sawgrass Country Club is looking for a committed leader who desires to share their culinary talent and engaged attitude with our club members, guests, and fellow colleagues while growing personally and professionally. Our club serves excellent food and beverage experiences across seven venues and a wide variety of events from intimate wine dinners to sophisticated galas and fun family celebrations. We are seeking a Sous Chef with experience leading both banquet and restaurant line production. In this role, you will assist our Golf Club Head Chef in ensuring our dedicated team achieves the quality and consistency expectations of our membership, while taking into consideration food and payroll costs. Success will require the ability to motivate team members while delegating tasks effectively. Available to work days & nights, weekends, and holidays.

Requirements

Six to seven years of experience in quality food production (luxury Country Club or hotel experience preferred)
Three-plus years of Sous Chef experience in quality food production
Excellent culinary skills and knowledge of food production techniques.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Must motivate and inspire team through leadership.
Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems, as necessary.
Supply own basic tools of the trade i.e., Chef's knife, paring knife, peeler.

Nice To Haves

luxury Country Club or hotel experience preferred

Responsibilities

Approach all encounters with guests and team members in a friendly, service-oriented manner.
Ensure cleanliness of the kitchen and equipment.
Supervise and schedule team members, holding pre-shift meetings.
Assure that all team members have all food items prepared to proper specifications in a timely manner.
Maintain refrigerators and kitchens in a clean, organized manner, with all food items labeled and dated, to facilitate the high-volume production necessary to achieve company goals.
Maintain an effective training program for all team members to ensure time can be productive.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Motivate and inspire team members.
Efficient banquet prep and production.
Develop new menus and stay current with culinary trends.
Develop, standardize, and cost recipes into the club's standard formats.
Supply own basic tools of the trade i.e., Chef's knife, paring knife, peeler.
Any other reasonable duties as required by management.