Sous Chef

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Sous Chef

Location:

Folsom, CA

Description:

Beautiful Serrano Country Club in El Dorado Hills has an immediate opening for an experienced Sous Chef. A proven track record in leadership and creativity along with a strong willingness to produce a quality product on a consistent basis is required. Responsible for dishes prepared for both fine and casual dining. Banquets and member events are also to be approached with the same attention to detail, always working in harmony with the front of the house and the line. Must be able to work under pressure and maintain a professional demeanor. This is a full-time position, with varying hours. Serrano offers Health, Dental, Vision, Life, AD&D, and Long-Term Disability Insurance after 30 days. Two weeks' vacation, (8) days sick time and (8) paid holidays per year. 401(k) with 4% employer match after one year of service. A Food Handlers Certification will be required. Interviews will be set up with qualified individuals. Complimentary meal and golf privileges included. Serrano Country Club Job Description Job Title: Sous Chef Department: Food & Beverage Reports To: Executive Chef FSLA Status: Exempt Prepared By: Human Resources Prepared Date: January 01, 2022 Approved By: General Manager/Executive Chef Approved Date: January 01, 2022 SUMMARY Serves as "second in command" of the kitchen: assists the Executive Chef in supervising food production for all food outlets, banquets events and other functions at the club. Supervises food production personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned whether or not in this job description, at any time, by the Executive Chef or F&B Director. Supports the goals and objectives of the Company and in accordance with the Company's commitment to Total Customer Satisfaction, must have professional, service oriented attitude at all times. Follows safe work practices at all times. Must present professional image, report to work timely, well groomed, and wearing appropriate uniform/professional attire. Assists Executive Chef in the management of the entire kitchen operation; assumes complete charge of the kitchen in the absence of the Executive Chef. Assists Executive Chef with proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Assist in scheduling of the kitchen staff; line cooks, pantry cooks, prep cooks, utility/dishwashing personnel, etc. Assists Executive Chef with supervision of employees, safety and sanitation, menu planning, creating new menu items, daily specials and related production activities. Assists Executive Chef with monthly inventories, pricing, cost controls, purchasing for food production. Assists Executive Chef in supervising the preparation of all required food items, serving with established portion and presentation standards. Cooks or directly supervises the cooking of items that require skillful preparation and/or presentation. Assists Chef in developing recipes and techniques for food preparation and presentation that help to ensure consistent high quality and to minimize food costs. Exercise portion control over all items served. Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen, service areas and loading dock by assisting Chef in directing kitchen staff in cleaning. Adheres to state and local health and safety regulations. Regularly interacts with Chef, F&B Director, and other staff to ensure that food production and presentation consistently exceeds the expectations of members and guests. Assists Chef in preparing food for banquets and special events. Assists Chef in receiving and examining foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Executive Chef. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Maintains a thorough level of security for all food and beverage supplies and assets. SUPERVISORY RESPONSIBILITIES : Assists Executive Chef in the selection, training, supervision and discipline of kitchen personnel. Assists Executive Chef in overseeing that the safety and sanitation programs are complied with by the kitchen staff. Assists Executive Chef in effective orientation and training for new staff. Assists in the implementation and development of on-going training programs for kitchen personnel. QUALIFICATIONS : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability desired. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: High school diploma or general education degree (GED), and 5 - 10 years of progressive experience in kitchen management. A professional apprenticeship, B.A. in Culinary Arts preferred; or equivalent combination of education and experience. Specific knowledge in culinary arts, banquet production, budgeting, employee relations; skills in pastry, Garde Manger, diverse skills in a la carte production. Knowledge of commercial restaurant equipment and kitchen tools. Language/Interpersonal Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of members, guests or employees of the organization. Must be able to speak in a clear and understandable voice so that various types of communications may be conducted with people of various levels of education and capabilities. The employee must be able to direct staff and interact and communicate with all types of individuals and deal with difficult people and situations. Possess excellent customer service and teamwork skills, maintain positive working relationships, promotes a cooperative, courteous, friendly, accommodating and respectful attitude towards members, guests, and colleagues. Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to deal with and solve problems involving several variables. CERTIFICATES, LICENSES, REGISTRATIONS : Valid California driver's license. PHYSICAL DEMANDS : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to work extended hours, to include weekends and holidays as necessary. While performing the duties of this job, the employee is frequently required to stand, walk, use hands to handle, or feel and reach with hands and arms. The employee also must frequently lift, balance, carry, and/or move up to 70 pounds. This can occur throughout the day. The employee is occasionally required to sit, climb, stoop, kneel, crouch, or crawl. The employee must be able to talk and hear. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. The employee must be able to transport oneself throughout the project site including but not limited to the golf course, pro shop, restaurant/lounge, and other community areas. WORK ENVIRONMENT : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee must be able to remain focused, work constructively, effectively and cheerfully in an environment that may be stressful due to adversarial situations. Must be mentally alert, aware and safety conscious at all times. The employee may be required to participate in more than one assignment at a time with frequent interruptions, changes, and delays. The work environment is often fast paced. The noise level in the work environment is usually moderate. The employee will alternate between working indoors in a controlled climate and with fluorescent lighting to an outdoors setting with variable climate and lighting. Must be able to work in a well-lighted temperature controlled area sufficient in size to allow freedom of movement to accomplish tasks. Must be able to adapt to the climate with marked changes in temperature from heat in the kitchen area to the cold or refrigerated areas. EQUIPMENT USED IN THE PERFORMANCE OF THE JOB : Convection and regular ovens, Knives, Ultra Sham (Bread Proofer), Burners, Bread Hobart Mixer, Salamander, Kitchen Aid Mixer, Steamers, Food Processor/Meat Slicer, Braiser, Deep Fryer. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job when circumstances change; e.g., emergencies, rush jobs, changes in personnel, workload, technological developments, etc. All employment decisions, including promotions, transfers and others, are based on meeting all requirements herein and on organizational need, the employee's being in good standing (including lack of disciplinary actions), meeting all applicable performance and other criteria. The methods of fulfilling requirements are subject to possible modification to reasonably accommodate qualified individuals with disabilities. Some requirements, however may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or others. THIS DOCUMENT DOES NOT CREATE AN EMPLOYMENT CONTRACT, IMPLIED OR OTHERWISE. SERRANO COUNTRY CLUB MAINTAINS AN "AT WILL EMPLOYMENT" RELATIONSHIP WITH EMPLOYEES. This means that either the employee or the employer may terminate the employment relationship with or without cause and with or without notice. Job Posted by ApplicantPro

Company:

Serrano Country Club

Posted:

December 26 2023 on ApplicantPro

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Sous Chef | Sous Chef in Restaurant & Food Service Job Job at Serrano Country Club in Folsom C1

Sous Chef

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