Sous Chef

Hampton Golf - Deerwood Country Club (Hampton Golf Inc.)•Jacksonville, FL

26d•$60,000 - $65,000•Onsite

About The Position

Deerwood Country Club in Jacksonville, Florida, is seeking a Sous Chef to join its culinary team. Reporting directly to the Executive Chef, the Sous Chef is the kitchen’s second in command and assists with daily shift management, food preparation, and service to support member satisfaction and retention. When the Executive Chef is off duty, the Sous Chef oversees food preparation and service, and may assist line cooks as needed. The role calls for a hands-on culinary leader who maintains food and service quality, mentors and trains kitchen staff, supports menu planning and kitchen operations, and contributes to a collaborative, fast-paced work environment. The position works indoors and may involve exposure to sharp or rapidly moving equipment, utensils, chemicals, and solvents if safety procedures are not followed. The role has direct reports, including cooks.

Requirements

Five years of Sous Chef experience, or an equivalent combination of experience and/or education that provides comparable knowledge, skills, and abilities.
Good organizational and verbal skills.
Ability to use logical and rational thinking to resolve issues.
Ability to perform basic mathematical skills.
Ability to monitor and develop subordinates.
Ability to visually monitor operational areas and read and write member communications.
Ability to perform moderate physical work, including lifting up to 40 pounds and frequently lifting up to 30 pounds.
Ability to bend, kneel, crouch, climb, reach, stand, push, lift, grasp, and sit for a sustained period.
Follow restrictions on ladder use and do not climb above 8 feet or enter facility attics, walk on building roofs, or use scaffolding.

Responsibilities

Maintain and develop client relationships and satisfaction for food preparation at an assigned station of a food service operation.
Maintain high standards of service quality and delivery.
Promote and support workplace diversity initiatives.
Assist and support the Executive Chef, including coordinating daily shift management and overseeing food preparation and service when the Executive Chef is off duty.
Assist with employee training and cross-training, and help select and train kitchen staff.
Assist with preparation and execution at short-order, catering, hot-food, or cold-food stations.
Ensure food quality, cooking methods, garnishing, recipe adherence, and safe food storage.
Maintain professional relationships with vendors.
Assist with menu and meal planning; estimate food consumption, purchase appropriate ingredient quantities, and provide recipe standards.
Guide line cooks on food preparation, cooking, and presentation.
Ensure compliance with applicable federal, state, and local regulations and company policies and procedures.
Assist the Executive Chef in enforcing kitchen health and safety standards.
Inspect and sign for deliveries during the shift, checking product quality.
Keep the kitchen, equipment, and storage areas sanitary, neat, and organized; ensure proper storage in walk-in refrigerators, freezers, and dry storage.
Identify potential problems, update the manager on resolution status, and use appropriate resources as needed.
Maintain, troubleshoot, and report problems with kitchen equipment.
Provide employees with positive and constructive feedback to reward, coach, correct, and motivate them.
Promote a safe work environment through safety training, equipment maintenance, and compliance with safety and loss-prevention programs and standards.
Establish operating standards, implement quality improvements, and communicate them to employees.
Help ensure customers are served efficiently and effectively.
Direct and coordinate dish-room and line-cook production, and monitor buffet lines and salad bars for proper stocking and rotation during scheduled shifts.
Establish and assign scheduling tasks.
Perform other duties as assigned.