Tournant Sous Chef Salaried

Ansley Golf Club•Atlanta, GA

16d•$55,000 - $65,000

About The Position

Job Summary The Tournant Sous Chef assists in each department of the operation as business dictates. The Tournant Sous Chef assumes complete charge of the food operation in the absence of Executive Chef and Executive Sous Chef. The Sous Chef delegates tasks and duties to all hourly staff.

Requirements

High School Diploma or GED required.
Minimum of three years as a working chef in a club, hotel, or resort environment.
Must have strong leadership skills
Computer literacy with proficient skills in Microsoft programs such as Word and Excel.
Continuous walking and standing.
Occasional bending, stooping, pulling and lifting.
Must be able to lift up to 50 lbs.
Must be able to work in a heat sensitive environment.
This is a full-time position.
The assigned hours to this position vary each week according to scheduled functions but include working on holidays and weekends.
Salary range from $55-65K, depending on experience and qualifications.
Reports to Executive Chef
Manages and Supervises Department employees in absence of direct supervisor.

Nice To Haves

Culinary school, technical school or culinary arts graduate preferred.

Responsibilities

The Tournant Chef works in conjunction with the Executive Chef to set goals and budgets.
Assists in interviewing and hiring of new a la carte/banquet employees and is responsible for training & onboarding of the employees.
Assists in the hiring and terminating of employees in the food service department.
Writes weekly schedule, in conjunction with the Executive Chef, Executive Sous Chef and Banquet Chef, adhering to set labor guidelines without sacrificing quality of product or service. Submits overtime to Executive Chef for approval and is responsible for managing a la carte weekly labor costs.
Adheres to established food cost and labor goals. Takes corrective actions to ensure financial goals are attained.
Communicates with Executive Chef and kitchen employees daily and updates them on day-to-day operation.
Establishes based on inventory and business forecast, daily production and assigns production to subordinates by using their capabilities most effectively.
Assigns daily production to subordinates using their capabilities most effectively.
Manages food production to ensure the highest quality preparation and presentation on a consistent basis.
Conducts meetings with team to ensure consistency of product, highest level of sanitation and hygiene in kitchen is met.
Delegate’s responsibility and authority to subordinates for specific tasks and follows up. Provides clear and complete instruction, states expectations precisely and uses each team member’s capabilities most effectively.
Report any equipment deficiencies to maintenance at once or contacts the Executive Sous Chef if urgent.
Responsible for daily and weekly inventories and ordering of all specialty items used in banquet production.
Initiates, builds, prepares, implements and changes on an ongoing basis station booklets, recipes, guidelines and standards for all food served.
Maintains a complete day-to-day knowledge of menus preparation and presentation.
Manages dating, labeling and covering in walk in coolers and freezers.
Maintains safety and security in workstation.
Works with the Executive Sous Chef to create a la carte/banquet menus.
Always establishes and maintains professional standards of conduct and appearance and manages by example.
Prepares, reports and performs administrative duties as assigned by Executive Chef.