Sous Chef

GENERAL PURPOSE: Responsible for assisting Executive Chef with directing all aspects of the back of house food and beverage operation in regards to cuisine, cleanliness, food preparation, and final food presentation. Supervises the production, plating, and presentation of the food at all Club events, including the dining room, banquets, golf tournaments, and grill, in a cost effective, safe manner to exceed Member and guest expectations and attract future business.

ESSENTIAL DUTIES INCLUDE BUT ARE NOT LIMITED TO:

• Maintain ongoing knowledge of all Club special events and food requirements for each event
• Place orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies as direct by Executive Chef
• Monitor freshness and quality of ingredients
• Ensure consistency of food quality, portioning, preparation, plating, and presentation; expedite kitchen and banquet line as needed
• Direct and assist in all food preparation including technique, accuracy in recipes, and consistency in presentation
• Personally prepare or supervise the preparation of difficult, new or special food items
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and adjust kitchen operation accordingly
• Maintain the kitchen area in a neat and orderly fashion, including conforming to all CA Health Department Rules and Regulations
• Regularly inspect food prep areas, equipment, work surfaces, serving areas, and food storage areas to ensure the kitchen meets safety and sanitation standards
• Enforce cleanliness of kitchen staff members, including uniform codes and hygiene regulations set forth by the CA Health Department
• Monitor performance of kitchen staff and ensure tasks are completed to department standards; engage in progressive discipline as needed
• Enforce the completion of daily opening and closing duties, cleaning, and established side work
• Direct and assist with all kitchen duties where assistance and direction are necessary
• Keep Executive Chef informed of issues as they arise
• Consistently promote a safe working environment
• Attend and participate in meetings as required/requested
• Perform other duties as assigned

QUALIFICATIONS AND SKILLS:

• Bi-lingual English/Spanish preferred
• High level of professionalism and attention to detail
• Excellent verbal communication and organizational skills
• Proficient computer skills, to include proficiency in Microsoft Office and Outlook
• Basic math skills to calculate food ingredient measurements, meal portions, and pricing
• Comfortable leading a team in a fast-paced kitchen environment
• Problem solving, reasoning, and "thinking out of the box"; ability to apply common sense understanding to better serve our internal and external guests' needs
• Ability to handle Member and guest complaints and resolve them to satisfactory results
• Basic knowledge of the principles, procedures, and kitchen and banquet equipment used in the storage, care, preparation, cooking, dispensing, and serving of food in large quantities
• Thorough knowledge of food and ingredients
• Ability to maintain personal grooming in compliance with appearance standards
• Ability to work a flexible schedule including nights, days, weekends, and holidays

EXPERIENCE AND EDUCATION:

• Minimum three years' progressive culinary experience in a high volume, fine-dining environment; country club experience highly preferred
• Minimum two years' supervisory experience required
• High school diploma or equivalent preferred
• Clear understanding of all kitchen procedures, guidelines and specifications, including food storage and food safety requirements
• Serv-Safe Food Handler Manager certified

Background check and pre-employment drug screening required