Sous Chef

Description

Qualifications

QUALIFICATIONS

• College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• 3 years previous experience in culinary/food & beverage line, supervisory or assistant manager positions.
• Requires a working knowledge of division operations as well as the Daniel Island Club cultural and core standards, policies, and standard operating procedures.
• Working knowledge is generally learned on-the-job. Requires ability to operate computer equipment and other food & beverage computer systems.
• Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language.

KNOWLEDGE, SKILLS, AND ABILITIES

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by standardized recipes.
• Assists the executive chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the executive chef.
• Assists executive chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Prepares reports, arranges schedules and costs menus and performs other administrative duties as assigned by the executive chef.
• Personally, works in any station as assigned by the executive chef.
• Helps plan energy conservation procedures in the kitchen.
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours.
• Supervises, trains and evaluates kitchen personnel
• Coordinates buffet presentations
• Reports all member and guest complaints to the executive chef and assists in resolving complaints.
• Monitors kitchen employees’ timecards to ensure compliance with posted schedules.
• Submits ideas for future goals, operational improvements and personnel management to executive chef.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Attends staff meetings.
• Performs other appropriate tasks assigned by the executive chef