Sous Chef

Overview

To uphold and surpass standards of Food & Beverage service at Columbia Yacht Club. Creatively maintain a positive and profitable environment while catering to the private club and its demographic. Develop menus that are progressive and innovative.

• Execute fresh, seasonal cuisine with inventive and classic technique
• Create a pleasurable Food & Beverage experience for members and guests
• Find needs and wants of members through verbal communication
• Educate and Food and Beverage staff about the cuisine
• Oversee sanitation and safety training
• Work with the Executive Chef for all food ordering and production
• Maintain controllable system to assure maximum profitability
• Participate in budget and other financial activities involving food operations
• Maintain food service equipment repair and maintenance schedules
• Work with Executive Chef in menu and event development
• Delegate responsibilities of set-up, service and break-down for club events
• Interact with Club Members to ensure knowledge of the customer
• This position follows but is not limited to traditional Sous Chef rolls

Will report directly to the Executive Chef. Weekly manager meetings and daily staff meetings are required. Periodical menu classes and staff training to assure the quality of food and service standards.

Minimum 3 years Kitchen Management and food ordering responsibilities

The venue is NOT ADA compliant. Some lifting may be required up to 50lbs.