Sous Chef - Private Country Club

THE TUXEDO CLUB•Town of Tuxedo, NY

About The Position

The Tuxedo Club is in search of a passionate and creative Sous Chef to join our team! As the Sous Chef, you have a strong passion for cooking food, technique, and an eagerness to learn. The Sous Chef, reports to the Executive Chef and all managers of the culinary team, to drive service each day. The Sous Chef will maintain compliance with DOH standards, cleanliness, efficiency, and overall excellence. The Sous Chef will employ their culinary skills to play a critical role in maintaining and enhancing our members & guests' satisfaction. "Hands on" management is necessary for this role as a high level of expectation for an impactful presence will be required. The Sous Chef, is the acting supervisor on duty and assumes the responsibilities when no other kitchen managers are available.

Requirements

Basic knowledge of DOH regulations
A minimum of 5 years' experience as a Chef in a busy restaurant, hotel, or country club setting is required
Proven ability to handle a high-volume kitchen while maintaining attention to detail and quality
Strong leadership skills with the ability to train and develop kitchen staff effectively
Creative problem solver with a passion for cooking and menu development
Excellent time-management and organizational skills
Supportive and enthusiastic team environment in a well-established country club
Must be able to work varied shifts which include weekdays, evenings, weekends & holidays
Team player with a positive attitude that is professional and can effectively communicate
Culinary degree or diploma from an accredited institution (AOS or equivalent), or completion of a recognized apprenticeship program
Equivalent combination of education and experience will be considered
Working knowledge of Microsoft Office, restaurant management software, POS
ServeSafe Certification
Regularly required to stand for long periods of time
May need to work in humid or non-weather extreme conditions
May work near moving parts, machinery and use cleaning agents according to label directions
Must be able to lift a minimum of 50 lbs and push a cart weighing up to 100lbs

Responsibilities

Is knowledgeable of, and actively supports the goals for the department as well as the company as a whole to ensure high quality and consistent service
Effectively participates in a professionally run service period, ensuring excellence in cooking, timing, plate assembly & communication
Ensure that the cook audit sheets, department audit sheets, production charts and all checklists are posted in all areas and referred to daily while supporting cross training between areas and continuing education of trends
Ensure staff members comply with the uniform and grooming policies as well as monitoring performance and ensuring that duties are carried out in accordance with safety, SOPs, HACCP & policy guidelines
Display a working knowledge of all ingredients & preparation used on the menu to effectively prepare all required dishes in a timely manner for specific service period following recipes
Responsible for all aspects of kitchen operations, specifically in relation to prep, cooking, portioning, wrapping and storage
Consistently ensure that station mise en place is prepped, seasoned & stocked throughout service & the overall station remains clean & organized as per serve safe standards
Assist in putting deliveries away insuring proper rotation and storage practices are in adherence to local state and federal guidelines
Works various buffet stations as needed for specials events including: grills, sauté, breakfast & carving stations
Lead by example, with a positive work ethic, setting a tone of teamwork, collaboration & mutual respect to maintain efficiency and consistency
Participates in a professionally run service period, restocking stations as needed & performing last minute or special-order prep needs with a calm sense of urgency
Provides oversight of the pool when in season by assisting the staff in preparation, execution of service and ordering
Ensure DOL/Health Department compliance as it pertains to the operation
Submit work orders for repairs to outlets and/or equipment & that requests are followed up in a timely manner
Actively support the culinary operation by working any station deemed a necessity, provide coverage for staff shortages
Support the assigned budgetary guidelines, enforce cost control procedures and monitor waste & breakage
Is punctual for shifts & has proper uniform
Be presentable, respectable and show proper etiquette regarding member interaction and conversations