The Sous Chef serves as third-in-command in the kitchen and will report directly to the Executive Chef and Executive Sous Chef and oversee supervising food production for all food outlets. This position oversees the other cooks, stewards and their food production and personally assists with food production and stewarding tasks as needed to assure that quality and cost standards are consistently attained.
Supervises the shift while senior member of Chef staff, Line Cooks & Utility Staff.
Superior member experience is the motivator all actions and decisions
Prepares or directly supervises kitchen staff in the preparation of food
Assumes complete charge of the kitchen in the absence of the Executive Sous Chef and/or Executive Chef
Oversees the development of weekly menus and the production of special menus
Manages to and oversees labor and food costs
Supervises and trains culinary and steward staff
Assists in maintaining security of kitchen including equipment, food and supply inventories
Serves as liaison between front and back of house staff
Works closely with management in providing a positive work environment
Assists with scheduling and fills voids in schedule, as needed
Attends line up with FOH to go over specials and par levels in the absence of the Executive Chef
Excellent problem solving skills
Promotes Front and Back of the House collaboration
Coordinates presentations for different functions including set up and service
Works with Executive Chef on menus and pricing
Ensures proper cleaning and sanitation practices are followed in food production areas of the entire club
Submits ideas for future goals, operational improvements and personnel to Executive Chef
Assists in inventory, purchasing, and proper storage and rotation of all food and non-perishable items
Chapel Hill Country Club Mission:
Our mission is to provide our members and their guests with personalized service and excellent social, dining and recreational experiences supported by fiscally responsible management and governance.
Core Values:
Welcoming and inclusive social atmosphere
Casual and unpretentious Club culture
Family-centric
Exceptional service throughout the Club
Requirements:
2 years staff management experience
3-5 years culinary experience
At least 3 years private club or high end dining experience
Preferred Skills:
Associates or Bachelor's Degree in Culinary Arts or Management
Serv Safe Certification