Sous Chef

The Sous Chef has these Operational Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen.
• Supervises and ensures the 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 that all recipes are followed and prepared on a

  consistent basis.

• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. 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 accurately.
• Trains and supervises associates in the proper preparation of menu items and

  the operation of equipment. Assists in developing ongoing training programs.

• Ensures proper receiving, storage (including temperature setting), and rotations of

  food products so as to comply with health department regulations.

• Assists the Manager in interviewing, hiring, training, planning, assigning, and

  directing work, evaluating performance, rewarding, and disciplining associates:

  addressing complaints and resolving problems.

• Assists in the management of department members that may include, but is not

  limited to: Cooks, Stewards.

• Incorporates safe work practices in job performance.

Minimum Qualifications For The Sous Chef

• Certificate from college, technical school or accredited facility; and three years

  related experience and/or training; or equivalent combination and experience.

• Food Safety and Sanitation Training.

The Sous Chef Has These Club Related Responsibilities

• Represents themselves to the membership in a professional manner consistent

  with the brand that Grandfather represents.

• Consistently complies with the rules and regulations stated in the Club's Employee Handbook

Physical Setting

• Casual dining restaurant
• Fine dining restaurant

Schedule

• Day shift
• Holidays
• Night shift
• Weekend availability

Education

• High school or equivalent (Preferred)