Sous Chef

Sous Chef sought by Orchid Island Golf & Beach Club, Inc. in Orchid, FL to perform the following duties:
The Sous Chef assists the Executive Chef & Executive Sous Chef in supervising food production for assigned dining outlets, banquet events, and other functions at The Club, in addition to supervising and developing culinary staff, assisting with food production tasks, assisting with managing of budgeted payroll, and assuring quality and cost standards are consistently attained and within budget. The Sous Chef must possess excellent organizational skills, ability to plan ahead and create menus, manage food and labor costs, and have a keen attention to detail, while conducting themselves in a professional & friendly manner.

• Directly supervise kitchen staff responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by Club's standard recipes.
• Places food and supply orders for kitchen from established purveyors with proper amounts based on business levels.
• Assists Executive Chef in managing budgeted payroll and ensuring payroll budget is adhered to.
• Assists the Executive Chef with menu writing, monthly inventories, pricing, requisitioning and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Supervises Utility Staff to ensure overall cleanliness of the Areas of Responsibilities.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
• Personally works in any station as assigned by the Executive Chef, when needed.
• Consults with dining service personnel during daily line-ups.
• Expedites food orders during service hours.
• Supervises, trains, and evaluates kitchen personnel; leads by providing positive and constructive feedback to employees to reward, coach, correct, and motivate.
• Reports all member and guest comments to the Executive Chef and assists in resolution.
• Performs other appropriate tasks assigned by the Executive Chef.

Bachelor's degree or foreign equivalent in culinary arts or similar, and five years of culinary experience.

• Knowledge of safe food handling, preparation principles and procedures.
• Working with all kitchen equipment.
• Following recipes and food preparation procedures accurately.
• Maintaining cleanliness and sanitation of work areas, utensils, and equipment
• Complying with all health and safety regulations.

Orchid Island is an Equal Opportunity Employer and a drug-free workplace.