Sous Chef Plantation Bay Golf

Benefits

• 401(k) matching
• Competitive salary
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

• A. Reporting on daily activities of Heart of House (HOH) team members to Executive Chef, Executive Sous Chef, General Manager and Food & Beverage Director.
• B. Assumes responsibility for the kitchen in the absence of the Executive Sous Chef.
• C. Interviews, hires, trains, evaluates employee performance, rewarding and disciplining employees.
• D. Openly communicating (via daily pre-shift staff meetings) with the Executive Chef and/or Executive Sous Chef staff daily concerning operations, expected business and event volumes, and Standard Operating Procedures (SOPs).
• E. Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills.
• F. Set up, maintain, and break down stations according to restaurant guidelines.
• G. Taste all products produced to assess quality and provide feedback where necessary.
• H. Responsible for menu planning and development and implementation thereof.
• I. Daily preparation of food during assigned shift.
• J. Test new products and recipes as trends and business levels dictate.
• K. Responsible for assisting in maintaining budgets within guidelines.
• L. Continually review kitchen operations for improvements in the food production area.
• M. Observe workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• N. Actively participate in food preparation before and during service, both behind the line and at the EXPO station.
• O. Gives instructions to cooking personnel in fine points of cooking, as well as providing training.
• P. Addressing complaints and resolving problems.
• Q. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• R. Follow established company and departmental standards for personal appearance and behavior.
• S. Communicates in a professional manner at all times, creating a positive culture with staff.
• T. Ensures Serve Safe compliance.
• U. Other duties as assigned.

• A. Strong listening, written and oral communication skills (able to read and interpret documents such as safety rules, able to write routine reports, able to communicate clearly and effectively, etc.).
• B. Math skills (able to add, subtract, multiply and divide in all units of measure. Able to compute rate, ratio and percent and to draw and interpret bar graphs.)
• C. Strong management skills.
• D. Customer-Service orientation.
• E. Energetic, passionate and creative.
• F. Problem solving skills.
• G. Able to regularly stand, walk, use hands, reach, sit, stoop, kneel, crouch or crawl.
• H. Must occasionally lift or move up to 50 pounds.
• I. Vision capabilities (close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus).
• J. Ability to visually inspect food preparation.
• K. Must be able to read and follow recipes.
• L. High level of demonstrated integrity and ethical standards, with a strong sense of urgency, operational focus, and results driven.
• M. Demonstrates a professional communication, demeanor and appearance.
• N. Must be fluent in English, both oral and written.
• O. Highly organized and self-directed.

• A. Supervisory experience.
• B. Culinary Arts / Associates degree or equivalent from a two-year college or technical school preferred.
• C. 5-7 years related experience and/or training.
• D. Diverse cooking skills and high-volume experience.

We are a DFWP

Must pass drug-screen and background.