Sous Chef

BallenIsles Country Club•Granby, CO

30d•$25

About The Position

Assists in the direct supervision of culinary staff, food production, scheduling, training, and maintaining quality standards and food cost control to create quality food products.

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.
Food Safety and Sanitation Training.
Ability to read and speak English may be required to perform the duties of the job (e.g., associates may be required to communicate with English-speaking customers or co-workers, and equipment manuals 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, and food costing sheets. Ensures all recipes are followed and prepared consistently.
Monitors and checks the maintenance of all kitchen equipment.
Maintains quality sanitation standards.
Maintains and implements daily food preparation.
Assists the Executive Chef with the ordering of all food.
Assigns duties to associates for efficient operation of the kitchen.
Maintains and evaluates existing food concepts and 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 efficiently.
Promotes effective communication among 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 settings), and rotation of food products to comply with health department standards.
Assists the department manager in interviewing, training, planning, and assigning work.
Makes recommendations when hiring, evaluating performance, rewarding, and disciplining associates.
Addresses complaints and resolves issues.
Assists in coordinating department members that may include, but are not limited to, Cooks and Stewards.
Maintains regular and reliable attendance.
Performs other duties as assigned.