Jobs at Old Memorial Golf Club (Now Hiring) — 3 open

Description

Position: Sous Chef (Year-Round, Full-Time) 

Reports To: Executive Chef 

FLSA Status: Salary

Department: Kitchen

Job Summary: The Sous Chef works alongside the Executive Chef to prepare dishes and to maintain kitchen standards. A key part of the role is ensuring high food quality for both guests and staff. Equally important is boosting staff morale to foster a positive work environment, which enhances productivity, motivation, and confidence. Leading by example and actively coaching the team are essential, along with demonstrating professionalism in speech and conduct. You must also present professional appearance and follow health department grooming standards, including wearing a clean, full uniform throughout each shift (Dress Code: Chef coat, chef pants, nonslip shoes).

This position coordinates with:

• Executive Chef
• Food & Beverage Manager & Supervisor
• Servers/Bartenders
• Reservationist 

Requirements

Qualifications: The Sous Chef must meet the below requirements:

Minimum three years of experience at a private or high-end Restaurant Or Golf Course

Minimum education of high school diploma

Valid State issued Driver’s License

Meet all Federal and State Employment Eligibility guidelines

Must be able to stand on their feet for extended periods of time

Must be able to lift and/or carry items that are at most 30 pounds

Job Tasks / Duties: The Sous Chef job duties include but are not limited to:

Create food that is memorable, craveable, delicious, consistent, and expeditious.

Produce all necessary food for all food service operations as implemented by the Executive Chef.

Pro-active ordering to maintain minimum par levels of food for his/her section of the kitchen.

Maintain quality and quantity control in all aspects, from portion control to freshness of the product presented (ie. Dating product, labeling, FIFO, keeping within food costs set by Executive Chef and GM).

Achieve maximum sales by accommodating any events that require food and beverage and developing / creating ways to build and drive business.

Support the Executive Chef with upholding all Club policies and employment guidelines.

Understand and comply with food hygiene regulations.

Support Executive Chef in training staff on health department and company standards (records to be available for all staff).

Ensure that the cleanliness of the kitchen exceeds company and health department standards.

Ensure that all equipment is clean and in good working order and notify the EC and GM if not.

Ensure staff are appropriately dressed and look professional.

Ensure and enforce personal hygiene policies set forth by the health department.

Ensure all house rules are always adhered to in the kitchen.

Be aware of and act in accordance with Fire Safety Procedures at all times.

Attend all statutory training as required by the company.

Carry out any reasonable requests made by a member of the management team.

Keys to Successful Performance:

Find a way to get to YES to satisfy a Member or Guest Request, if possible.

Be honest, trustworthy, tolerant and punctual.

Be self-motivated and able to work without supervision.

Always support the staff in difficult, pressurized situations with grace and professionalism.

Ensure that all potential and real hazards are reported immediately and rectified.

Be fully compliant with all departmental safety procedures.

Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees.

Ensure all staff within the department work in a manner which is safe and unlikely to give risk of

harm or injury to selves or others.

Schedule: The Sous Chef will work approximately 50 hours per week during the in-season months and approximately 40 hours per week during the off-season months. The above-mentioned hours may vary based on required service levels. 

Note:

This document reflects the job content at the time of writing and may be subject to periodic change.

Employee Name:

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Date: ____