Sous Chef

BallenIsles Country Club•Hillsborough Township, NJ

40d

About The Position

Royce Brook Golf 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 our members and guests. The Sous Chef 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.
Food Safety and Sanitation Training.
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.

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.