Sous Chef (Delray Beach, FL)
Addison Reserve Country Club and Association is seeking a talented, versatile Sous Chef to join our award-winning culinary team.
Position Summary:
Assists the Executive Chef in supervising food production for all food outlets, banquet events and all other club function in which food service is included. Supervises food service personnel, assists with all food service tasks as needed and assure that quality and cost standards are consistently attainted.
Essential Duties and Responsibilities:
Physical Requirements:
Education & Work Experience Requirements:
This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.
This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
Position Summary:
Assists the Executive Chef in supervising food production for all food outlets, banquet events and all other club function in which food service is included. Supervises food service personnel, assists with all food service tasks as needed and assure that quality and cost standards are consistently attainted.
Essential Duties and Responsibilities:
- Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and specials to ensure the method of cooking, garnishing and portion sizes are as prescribed by standardized recipes.
- Assists the Executive Chef with monthly inventory, 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 for maximum profitability
- Makes recommendation for maintenance, repair and upkeep of the kitchen equipment
- Prepares reports and schedules, cost menus and performs other administrative duties as assigned by the Executive Chef.
- Personally works in any stations as assigned by the Executive Chef
- Helps plan energy conservation procedures in the kitchen
- Assist in the development of training and the provisions of professional development opportunities for all kitchen staff
- Consult with dining room management during daily line ups
- Assist in maintaining security of kitchen including equipment, food and supply inventories
- Assist in food procurement, delivery, storage and issuing of food items
- Expedites food orders during peak service hours
- Supervises, trains and evaluate kitchen personnel
- Coordinate buffet presentation
- Check mise en place before service time and inspects presentation of food and items to insure that quality standards are met
- Reports all member/guests complaints to the Executive Chef and assists in resolving complaints
- Monitors kitchen staffs time and attendance to ensure compliance to with posted schedules
- Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
- Ensure that all staff under your supervision is using all appropriate safety measures and equipment.
- Conform with and abide by all regulations, policies, work procedures and instructions
- Observes Safety and security procedures at all times and report all potentially unsafe conditions
Physical Requirements:
- Standing for prolong periods of time.
- Walking up and down stairs multiple times per day.
- Lifting, pushing and pulling at least 30 lbs.
- Work indoors and out doors in varying degrees and/ or weather.
Education & Work Experience Requirements:
- A minimum of 4 years of Formal Culinary Training or Equivalent experience
- Must have at least 2 years of supervisory experience
This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.
This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.
This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
Department: Kitchen
This is a management position
This is a full time position
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