Sous Chef

Description I. Position Sous Chef Classification Full-Time / Part-Time Seasonal, Hourly, Non-Exempt II. Reports To Executive Chef and Executive Sous Chef III. Job Summary The Sous Chef will be responsible to work directly with the Executive Chef and Executive Sous Chef to manage and oversee all kitchen operations. This includes food production for all food outlets, inventory control, hands-on station work and shared supervisory responsibilities that will help lead the culinary team. A successful candidate will need a varied culinary background and should have excelled experience of both new and classic techniques. The Sous Chef is a seasonal position that starts at the beginning of April and goes through October, these dates can fluctuate by up to two weeks. On average, the expected workload equates to 45 hours per week, subject to business level, with an average of 5 days per week in season. This includes being available days, nights, weekends and holidays. Requirements IV. Qualifications Must be 18 years of age Minimum 5 years of upscale culinary experience preferred Minimum 3 years of kitchen management experience Minimum 2 years of culinary schooling preferred Servsafe certified - Preferred Knowledgeable on various commercial kitchen equipment Capable of lifting 50 pounds Must be able to bend, squat, lift raise as needed along with carrying 10 pounds for an extended distance Knowledge of inventory management Proficiency in Microsoft Excel and Word Required to stand for long periods of time Ability to communicate with employees in a positive and professional manner V. Responsibilities & Duties Monitor daily inventory levels and assist with monthly inventory Daily organization of all inventory items Submit daily purchase orders Receive deliveries and distribute to appropriate locations Assist in completing weekly staff schedules Assist in menu development and pricing Observe and assist in the completion of daily food preparation Responsible for maintaining quality of food product and ensuring consistency in standards Leading, mentoring and directing all kitchen staff to provide the highest quality to our guests and their needs Work directly with the Executive Chef, Executive Sous Chef, and event coordinator on upcoming events Assists with pre-shift meetings with front of the house staff to relay relevant information Maintain a positive and professional approach with coworkers and guests Ensure all kitchen staff completes daily tasks before end of shift Comply with and enforce sanitation regulations and safety standards Adhere to safety regulations as provided by Erin Hills and OSHA Follow guidelines and policies set forth by Erin Hills Employee Handbook VI. Benefits 401(k), after first year if requirements are met Insurance, after first year if requirements are met Uniform allowance Employee golf privileges Employee discount on food and beverage and pro shop purchases Opportunity for performance-based bonus