SOUS CHEF
DIVISION: Silverleaf Club
REPORTS TO: Executive Chef
JOB SUMMARY
The Silverleaf culinary department is directly responsible for member and guest satisfaction in all food operations including dining, banquets and bar service. Their purpose is manage all aspects of the food production/execution for dining, banquets & bar service. To provide friendly, knowledgeable and efficient service to the members and guests in accordance with Silverleaf Club standard operating procedures, mission statement and core values. Train, supervise, assist & coach all culinary staff in order to prepare, execute
& present food according to Club standards. Most tasks are preformed in a team environment with the employee acting as a team leader in the absence of Executive Chef. Ensure that established practices of ordering, receiving, storage & rotation of food product are adhered.
Seek opportunities to create memories by anticipating needs, exceeding expectations and building relationships.
QUALIFICATION STANDARDS
Education and Experience:
High School diploma or equivalent required. Culinary diploma or apprenticeship required.
At least 3 years previous service experience in Sous Chef capacity (luxury private club, resort or high-end restaurant)
Strong knowledge of the following: English language; Microsoft word & excel; five star customer service; casual, fine dining and banquet food.
At least 3-5 years of banquet experience
Food Safety Certification (if not already acquired, will acquire upon employment)
Physical Requirements:
Flexible and long hours sometimes required; long hours standing, bending, squatting, repetitive motions and/or walking
Heavy work – Exerting up to (50+ pounds) of force frequently. Constantly to lift, carry, push, pull or otherwise move objects.
Ability to physically handle knives, pots, supplies & display items as well as grasp, lift & carry same from shelves & transport to every area of the kitchen/club. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height
(main kitchen, grill kitchen & stone house kitchen, ect.) Proper usage & handling of various kitchen machinery to include slicers, food processors, grinders, mixers, & other kitchen related equipment.
Must have high level of physical fitness
Unusual working conditions: May be scheduled nights, weekends & holidays. May work indoors, outdoors or off site in a variety of weather conditions; working with wet/slippery floors, sharp objects, fumes and electrical equipment
Ability to physically self-demonstrate culinary techniques, (knife skills, basic cooking principles, plate presentation, safety & sanitation practices.)
Mental Requirements:
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
Must maintain composure and objectivity under pressure
Safety Sensitive Position
DUTIES & FUNCTIONS
Essential:
Lead by example, consistently conveying a positive attitude, enthusiasm and pride in your work
Approach all encounters with members, guests and employees in a gracious, attentive, courteous and service-oriented manner
Conduct all business for the club as an ambassador of Silverleaf – with integrity and in a professional manner at all times
Respect all stakeholders’ privacy, perspectives, priorities, time and resources
Keep fiscal responsibility and member satisfaction in mind when making all business decisions
Take part in keeping Silverleaf clean and litter free; cleanliness is everyone’s responsibility, take ownership in the club
Maintain regular attendance in compliance with Silverleaf 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 proper attire and name tag when working
Comply at all times with Silverleaf standards and regulations to encourage safe and efficient Club operations
Maintain a warm and friendly demeanor at all times
Assist team in monitoring and controlling departmental expenses and payroll
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
Build relationships with members and staff – utilizing the guest history program to recall personal preferences in order to anticipate and exceed member expectations
Cross-train and perform duties of all culinary positions (grill, sauté, garde manger, pastry & basic food preparation) as scheduled or needed using standard operating procedures
Assist culinary team members in completing station set up with predetermined mise en place required for each position. Use of opening/closing check lists.
Ability to read recipes & follow their instructions.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts & portion sizes.
Maintain and ensure immaculate facilities for guests - Monitor and maintain the cleanliness and orderliness of the front of house and back of house areas using a ‘clean as you go’ philosophy
Responsible for flow management, concentrating on busy areas first – prioritizing and organizing steps of service by effective multi-tasking
Maintain sanitary conditions in all dining, kitchen and bar areas in accordance with state and local regulations
Supervise daily cleaning & inventory of walk-in, storage & refrigerators.
Inform supervisor immediately of any equipment not in proper condition or good working order
Inform supervisor immediately of needed equipment & supplies.
Attend daily pre-service meetings to prepare for and anticipate service needs.
Recognize fellow employees for a job well done in a timely manner.
Communicate all guest/member complaints and suggestions to your supervisor promptly.
Follow all culinary department and club policies
Marginal:
Attend meetings as required by management
Perform other duties as required
Benefit Conditions:
Job Duties:
- Prepare all food items as directed in a sanitary and timely manner
- Follow recipes and presentation specifications
- Operate standard kitchen equipment safety and efficiently
- Clean and maintain station in practicing good safety and sanitation
- Assist with the cleaning and organization of kitchen and equipment
- Restock items as needed throughout the shift
- Adhere to all sanitation and food production codes
Work Remotely
This Job Is Ideal for Someone Who Is:
- Dependable -- more reliable than spontaneous
- People-oriented -- enjoys interacting with people and working on group projects
- Adaptable/flexible -- enjoys doing work that requires frequent shifts in direction
Job Type: Full-time
Pay: $45,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
