Sous Chef
About The Position
Parkland Golf and Country Club in Parkland, Florida, is hiring a full-time Sous Chef. The role assists with direct supervision of culinary staff, food production, scheduling, training, quality standards, and food-cost control to produce quality food in a fast-paced hospitality environment. The Sous Chef oversees food preparation for an assigned kitchen area, such as a restaurant line, banquets, or shifts, and ensures consistent food quality. The role helps maintain kitchen equipment, sanitation, food-preparation lists, inventory and cost controls, and compliance with health department requirements. It also supports the Executive Chef with food ordering, the development and evaluation of food concepts, and achievement of Food and Beverage Department budget objectives. The position assists with assigning work and managing department associates, including cooks and stewards, and with interviewing, hiring, training, evaluating, rewarding, and disciplining staff. The Sous Chef also promotes safe work practices and reliable attendance. The stated salary is $70,000.
Requirements
- Certificate from a college, technical school, or accredited facility; or three to six months of related experience and/or training; or an equivalent combination of education and experience.
- Ability to frequently lift up to 25 pounds and occasionally lift up to 100 pounds.
- Ability to perform the physical activities described, including standing, walking, using hands, reaching, tasting or smelling, and occasionally sitting, stooping, kneeling, crawling, or crouching.
Responsibilities
- Oversee and manage food preparation for an assigned kitchen area, such as a restaurant line, banquets, or shifts, and ensure consistently high-quality food production.
- Follow established cost and quality controls, including production charts, inventory par levels, standardized recipes, use records, and food-costing sheets; ensure recipes are consistently followed.
- Monitor and check kitchen equipment maintenance daily.
- Maintain and direct a quality sanitation program.
- Maintain and implement daily food-preparation lists.
- Assist the Executive Chef with ordering food products.
- Assign duties to associates to support efficient kitchen operations.
- Maintain and evaluate existing food concepts and assist in developing new concepts.
- Assist with achieving Food and Beverage Department budget objectives.
- Process supply requisitions promptly and accurately.
- Train and supervise associates in preparing menu items and operating equipment; assist in developing ongoing training programs.
- Ensure food products are received, stored at appropriate temperatures, and rotated properly to comply with health department regulations.
- Assist management with interviewing, hiring, training, planning, assigning, and directing work; evaluating performance; rewarding and disciplining associates; and addressing complaints and resolving problems.
- Assist in managing department members, including cooks and stewards.
- Maintain regular and reliable attendance and incorporate safe work practices into job performance.
Benefits
- Medical, dental, and vision coverage.
- 401(k) with employer match for employees age 19 and older.
- Paid time off and leaves of absence, subject to applicable law, eligibility criteria, plan documents, and company policies.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
