Sous Chef

General Purpose

Assist and leads in the execution of the property’s culinary strategy. Assist the executive chef with the overall success of the Food and Beverage Kitchen department including, staffing, menu planning, ordering, vendor management, food production, staff training and development, inventory, catering and budgeting, and member/guest satisfaction.

Essential Duties

• Manages all major Food and Beverage Kitchen operating expenses, set margins and manages against projections. Adopts and incorporates best practices to include the use of recommended inventory management software and other analytics tools.
• Creates events and theme menus, ideas for ice sculptures, decorations, banquets and special events.
• Leads all night time line cooks, preparation, events, clubhouse dining, etc.
• Directs ordering amounts, inventory levels, timing of orders, receiving, invoice settling, and equipment maintenance.
• Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Maintains quality of food products and ensures consistency in food delivery and standards.
• Measures effectiveness of the Food and Beverage Kitchen department through the Food and Beverage profit and service performance of the facility.
• Creates recipes and support materials, such as recipe cards, descriptions, menu guides and/or pictures.
• Develops strong working relationships with all preferred suppliers and actively participates in recommended programming.
• Ensures that a quality sanitation program is followed throughout the Kitchen operation.
• Ensures proper monitoring of storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addresses complaints and resolves
• Manages department members that may include, but is not limited to: Chefs, Cooks, Stewards.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Actively participates in ongoing communications with Corporate F&B team and other networking events.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• This is a working position, with minimal “desk job” responsibilities. Hands on approach on a daily basis required.
• Performs other duties as required.

Minimum Requirements

Two-three years and/or training; or equivalent combination of education and experience. Prior Sous Chef experience required. Banquet/wedding & event experience required.

Physical Demands

Frequently stands, walks, talks, hears, tastes, smells, uses hands, reaches with hands and arms. Occasionally stoops, kneels, crouches or crawls. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds (team lift). Occasionally works in wet or humid conditions (non-weather). Regularly works in extreme cold and heat (non-weather). Occasionally works near moving mechanical parts, toxic or caustic chemicals, and in outdoor weather conditions. Noise level is moderate.