Sous Chef

Sous Chef

Ron Jaworski's Downingtown Country Club is one of the Premier Golf and Wedding Properties in Chester County and we are looking for a creative and motivated Sous Chef to join our talented culinary team.

In this position, you will be responsible for overseeing our Seven Tap Tavern, our casual pub style restaurant that caters to our club members, golf clients, and general public. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs.

Your duties will include recruiting new employees, responding to customer issues, and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.

About Us:

Ron Jaworski Golf strives to be an employer of choice. 

When you join our team, you won't only get to use your skills to help grow our business, you also get to join the rapidly expanding Ron Jaworski Golf family. This diverse team takes pride in working hard and playing hard. We foster a culture of opportunity by helping our employees advance their careers and always look for opportunities to promote and celebrate our hard-working staff.

We are passionate about creating memorable experiences for all of our guests while leading the pack and driving change. We strive to build customers for life by getting involved in the community around us and investing in our youth through Jaws Youth Playbook, our 501(c)(3) non-profit charity.

So, whether you love golf, delicious food, or weddings, apply below to use your talent and skills to bring smiles to our guests faces.

What We Offer:

• Opportunities for Growth with the Organization

• Employee Golf Privileges

• Chef Prepared Shift Meals at No Cost to Employees

• Ongoing Country Club/Hospitality Training and Experience

• Employee Discounts

• Health, Dental, and Vision Insurance

What We Are Looking For:

• Friendly and positive attitude

• Communication and conversational skills

• Ability to multitask and prioritize many requests

• Attention to detail

• Enthusiasm working in a team

• Ability to work in a fast-paced environment

• Knowledge of food and beverage preparations

• Willing to work flexible schedules

Responsibilities:

• Assist the Executive Chef with kitchen operations, food production, and staff supervision.

• Develop menus, maintain quality and sanitation standards, and manage budgets.

• Lead the kitchen in the Executive Chef’s absence.

• Handle daily food preparation, procurement, storage, and expediting.

• Train and evaluate kitchen staff, ensure proper staffing, and control costs.

• Assist with inventories, pricing, and cost control, track costs, and code invoices.

• Review revenue reports, maintain budget compliance, and manage energy conservation.

• Recommend kitchen maintenance, prepare reports, and update menus.

• Ensure compliance with safety regulations, foster a positive work environment, and serve as manager on duty as needed.

Licenses and Special Permits

• Food safety certification

Required Education and/or Experience:

         •  High school diploma or GED

          • A four-year college degree in Hospitality is preferred.

          • Three years of restaurant supervisory experience

Physical Demands and Work Environment:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

• Push, pull or lift up to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid and noisy environment

• Must be willing to work 40 hours – including nights and weekends.   Doing whatever it takes to get the job done.

• Must be able to work in a fast-paced environment.

• Must be neat, courteous, and possess a professional appearance at all times. 

• Must have good communication skills.

• Must Live 212!

Qualifications

Salary : $65,000 - $75,000