Job Description

POSITION SUMMARY:

The Sous Chef is responsible for preparing and cooking a variety of food products including seafood, meats, poultry, vegetables, sauces and stocks and other food items in broilers, ovens, grills, fryers, and a variety of other kitchen equipment according to the club’s standardized recipes and daily prep list. The Jr Sous Chef will also be responsible for creating daily/weekly specials and assisting in the procurement of ingredients. The Jr Sous Chef will be learning and constantly improving their skills in labor management, food cost management, culinary facilities management. Moreover, the Sous chef will execute production of menu items in the banquet kitchen and in the Ala carte kitchen. They will be responsible for quality control and making sure we serve the highest quality products to our members.

ESSENTIAL JOB DUTIES:

• Maintain regular attendance in compliance with Club standards, as required by scheduling which will vary according to the needs of the Club.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform.
• Be knowledgeable of and comply, at all times, with Club’s policies, standards and regulations to encourage safe and efficient operations.
• Take inventory of all items required for station set-up and determine those items that require preparation.
• Prepare items according to standard recipes.
• Coordinate and time orders with other kitchen operations.
• Requisition items needed to produce menu items.
• Notify Sous Chef or Executive Chef of expected shortages.
• Ensure assigned work areas and equipment are clean and sanitary.
• Set-up, maintain and break down prep cook station.
• Cover, date and neatly store all leftover products that are re-usable.
• Make recommendations for maintenance, repair and upkeep of the line prep area and equipment.
• Close the kitchen properly using the closing checklist.
• Learn to order from purveyors 
• Learn to create cost cards
• Learn to code, track and submit invoices
• Assist in Executing plans to lower controllable costs.
• Attend kitchen staff meetings and offer suggestions for improvements.
• Perform other duties as assigned by management.

EDUCATION, EXPERIENCE AND SKILLS REQUIRED:

• A minimum of two years of experience in kitchen preparation and cooking.
• Food safety certification required.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Must be familiar with and have worked with all kitchen equipment.
• Excellent time management skills, listening skills, oral/written communication skills and positive interpersonal skills required.
• Ability to prepare menu items as needed for member or guest service.
• Ability to follow all state and local health and food safety regulations.
• Excellent time management skills and listening skills.
• Strong oral communication skills and positive interpersonal skills.
• Demonstrated ability to follow all safety procedures for operating and cleaning equipment and machinery.
• Demonstrated results oriented and capable of working with minimal direction and independently.
• Excellent team player with ability to work hands on in a fast-paced environment.

TYPICAL PHYSICAL AND MENTAL DEMANDS:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Requires ability to perform a variety of manual labor tasks that will require some strenuous physical efforts, such as carrying, pushing, pulling, or lifting up to 50 pounds.
• Continuous repetitive motions.
• Requires excellent hand-eye coordination and sense of taste and smell.
• Possess basic computational ability and mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations and maintain composure and objectivity under pressure.
• Must be effective in listening to, understanding, and clarifying the concerns and issues raised by members and their guests.

TYPICAL WORKING CONDITIONS:

Work is performed in hot, humid, and noisy environment. Varied weather conditions are expected with exposure to heat/humidity, or cool/cold weather. May work near toxic/caustic chemicals and with fumes or airborne particles. Varying schedule to include evenings, holidays, and extended hours as business dictates.

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