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