Sous Chef - Private Country Club
hace 2 días
Tuxedo Park
Job Description The Tuxedo Club is in search of a passionate and creative Sous Chef to join our team! As the Sous Chef, you have a strong passion for cooking food, technique, and an eagerness to learn. The Sous Chef, reports to the Executive Chef and all managers of the culinary team, to drive service each day. The Sous Chef will maintain compliance with DOH standards, cleanliness, efficiency, and overall excellence. The Sous Chef will employ their culinary skills to play a critical role in maintaining and enhancing our members & guests' satisfaction. "Hands on" management is necessary for this role as a high level of expectation for an impactful presence will be required. The Sous Chef, is the acting supervisor on duty and assumes the responsibilities when no other kitchen managers are available. Responsibilities & Essential Functions: • Is knowledgeable of, and actively supports the goals for the department as well as the company as a whole to ensure high quality and consistent service, • Effectively participates in a professionally run service period, ensuring excellence in cooking, timing, plate assembly & communication, • Ensure that the cook audit sheets, department audit sheets, production charts and all checklists are posted in all areas and referred to daily while supporting cross training between areas and continuing education of trends, • Ensure staff members comply with the uniform and grooming policies as well as monitoring performance and ensuring that duties are carried out in accordance with safety, SOPs, HACCP & policy guidelines, • Display a working knowledge of all ingredients & preparation used on the menu to effectively prepare all required dishes in a timely manner for specific service period following recipes, • Responsible for all aspects of kitchen operations, specifically in relation to prep, cooking, portioning, wrapping and storage, • Consistently ensure that station mise en place is prepped, seasoned & stocked throughout service & the overall station remains clean & organized as per serve safe standards, • Assist in putting deliveries away insuring proper rotation and storage practices are in adherence to local state and federal guidelines, • Works various buffet stations as needed for specials events including: grills, sauté, breakfast & carving stations, • Lead by example, with a positive work ethic, setting a tone of teamwork, collaboration & mutual respect to maintain efficiency and consistency, • Participates in a professionally run service period, restocking stations as needed & performing last minute or special-order prep needs with a calm sense of urgency, • Provides oversight of the pool when in season by assisting the staff in preparation, execution of service and ordering, • Ensure DOL/Health Department compliance as it pertains to the operation, • Submit work orders for repairs to outlets and/or equipment & that requests are followed up in a timely manner, • Actively support the culinary operation by working any station deemed a necessity, provide coverage for staff shortages, • Support the assigned budgetary guidelines, enforce cost control procedures and monitor waste & breakage, • Is punctual for shifts & has proper uniform, • Basic knowledge of DOH regulations, • A minimum of 5 years' experience as a Chef in a busy restaurant, hotel, or country club setting is required, • Proven ability to handle a high-volume kitchen while maintaining attention to detail and quality, • Strong leadership skills with the ability to train and develop kitchen staff effectively, • Creative problem solver with a passion for cooking and menu development, • Excellent time-management and organizational skills, • Supportive and enthusiastic team environment in a well-established country club, • Must be able to work varied shifts which include weekdays, evenings, weekends & holidays, • Team player with a positive attitude that is professional and can effectively communicate, • Culinary degree or diploma from an accredited institution (AOS or equivalent), or completion of a recognized apprenticeship program, • Equivalent combination of education and experience will be considered, • Working knowledge of Microsoft Office, restaurant management software, POS, • Regularly required to stand for long periods of time, • May need to work in humid or non-weather extreme conditions, • May work near moving parts, machinery and use cleaning agents according to label directions, • Medical/Dental/Vision and supplemental benefits available after successful completion of probation period, • 401k with match after 6 months, • Competitive Dining Allowance of up to $3k
