Sous Chef

Troon•Pleasanton, CA

45d•$75,000 - $85,000

About The Position

Castlewood Country Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Pay: $75,000 - $85,000

Requirements

Associate's degree (AA); or two to three years of related experience and/or training.
Food Safety and Sanitation Training
Regular and reliable attendance.
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
Knowledge of accepted sanitation standards and applicable health codes.

Nice To Haves

Background that includes hands-on pastry experience or direct oversight of pastry operations, with the ability to lead, evaluate, and support a dedicated Pastry Chef.

Responsibilities

Oversees and manages food preparation for a specific area of the kitchen.
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 and food costing sheets.
Ensures that all recipes are followed and prepared on a consistent basis.
Monitors and checks the maintenance of all kitchen equipment daily.
Maintains and directs 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.
Processes requisitions for supplies quickly and accurately.
Trains and supervises associates in the proper preparation of menu items and operation of equipment.
Assists in developing ongoing training programs.
Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
Incorporates safe work practices in job performance.