Sous Chef

Company: Castle Pines Golf Club, Inc.
Location: Castle Rock
Posted on: June 24, 2022

Job Description:

The Sous Chef is responsible for the management of all food production at Castle Pines Golf Club including the restaurant, banquet functions, catering, and other outlets. The Sous Chef develops menus, develops food purchase specifications and standardized recipes. The Sous Chef supervises all food production while working and coaching side by side with the kitchen staff. The Sous Chef develops and monitors food and labor budget. The Sous Chef always maintains the highest professional food quality and sanitation standards.RESPONSIBILITIES AND DUTIES:Oversees cooking and presentation of all food insuring delicious and attractive dishes.Willing to go beyond job responsibilities to assure that the Member's needs are met.Instructs kitchen staff on fine points and details of cooking up to standard.Checks all specifications, portions, freshness, and quality of all food prepared.Helps maintain that everything is of the highest quality and all items are properly dated, labeled, and sanitized.Consults with the Executive Chef concerning Club events and day-to-day operations.Works with purchasing manager to order food and keep food cost at approved range.Assist cooks in the planning of daily specials and instructs them on the preparation.Ensure quality of all food is to the Club's level of quality and served on time.Able to recognize and meet all deadlines and expectations of assignments.Develop and standardize recipes to ensure consistency.Assists in the cooking and the preparation of difficult items when needed or during rush periods.Will assist on any busy station.Manages and trains in the proper sanitation of the entire kitchen as far as health code regulations.Supervise all kitchen employees involved with the production for a la carte cooking, as well as banquets, catering, and other functions.Manage rotation of food items and perishables in all walk-ins, reach-ins, freezers, and dry storage.Assist in creation of employee meals menus and the preparation and set-up of employee meals.Delegate jobs to employees during shifts.Design new menus and ideas for ala carte and banquets.Train any kitchen employee - new employees, or existing, if new procedure is introduced.Inspect all stations to ensure proper cleaning and storage of items used.Works closely with Front of House Managers regarding food service-related issues.Compensation: $50,000-$55,000RequirementsQUALIFICATIONS:Degree in Culinary Arts and 5 years food production management experience.Minimum 5 years previous experience as a line cookA strong passionate leader and culinary professional with a proven track record of providing high level services.Confident, proactive team builder with a history of attracting, developing, and retaining high performing team members.Can consistently define/execute goals and objectives.Demonstrates the ability to direct, coordinate and control all facets of an active culinary operation.Strong management skills with strengths in inspirational leadership, and people skills.Knowledge of menu planning for restaurant, banquet and catering functions, providing modern and current food preparation based on a solid foundation of cookery.Can plan and execute high-volume a la carte, buffet and banquet cuisine that exceeds expectations.Able to work as a team interacting with all personalities.Positive attitude, professional demeanor, and a good communicator with all levels at the club.Is dependable and available to cover shifts if necessary for production needs.Must have ability to lift 50 plus pounds.Can test, develop, cost, train and launch new menu items.Demonstrate strong understanding of kitchen systems, operations, procedures and policies.A motivator committed to professionalism and staff development through hands-on training, coaching and presence.Must be innovative and can make suggestions for changes to the operation as needed to further improve the work environment and kitchen performance.Neat appearance and has good personal hygiene and look professional at all times.Excellent guest service and hospitality skills.Strong problem solving and listening skills.Able to function in a fast-paced environment, under short time constraints, and within established timelines.Ability to work a flexible schedule including extended hours, weekends and holidays.

Keywords: Castle Pines Golf Club, Inc., Castle Rock , Sous Chef, Hospitality & Tourism , Castle Rock, Colorado