Seasonal Sous Chef

Wyndance Golf Club is Hiring !

Secure your employment for 2024!

As the Sous Chef, you will be responsible for assisting the Executive Chef with the management and day-to-day running of the Kitchen BOH (Back of House) operations to provide a high level of food quality, selection, and value to our members and guests.

Responsibilities

• Food Preparation, quality control and food service meal periods (breakfast/lunch/dinner). 
• Hire, train, schedule, organize and provide leadership to the kitchen team on a daily basis. 
• Order, receive, store and inventory all required products to achieve food production efficiency and food cost targets. 
• Develop menus including recipe costing, considering member/guest expectations and approved budget targets. 
• Supervise and assist “hands-on” with food preparation and executing menu item production during service times. 
• Achieve consistent quality in an efficient and cost-effective environment. 
• Ensure clear communication channels between Executive Chef and Food and Beverage Management team on all food service issues and food service requirements. 
• Ensure all Health and Safety requirements comply, and the kitchen team is correctly trained on all aspects of ClubLink’s Health and Safety practices and food handling policies and procedures. 
• Supervise on a daily basis to ensure standard operating practices are understood and are continually practiced. 
• Assist the Executive Chef with managing approved budgets and monitoring on a daily basis actual financial result. 
• Assist the Executive Chef with managing accurate tracking procedures in all food and beverage operation to achieve targets. 
• Accurately account for all invoices in a timely manner and submit all invoices to accounts payable department daily. 
• Complete accurate period end inventories and forward to accounting Club Analyst. 

Qualifications

• 2-3 years cooking experience and management experience required. 
• Industry experience in similar position is preferred. 
• Kitchen operating experience at private and daily fee golf facilities is an asset. 
• Knowledge and experience with all styles of restaurants, hotels, and resorts is an asset. 
• Menu planning, training and quality control background. 
• Team leadership/communication skills in a multi-unit operation. 
• Purchasing, receiving and inventory control systems experience. 
• Creatively motivated towards providing excellent, consistent, quality and selection of food. 
• Proven performance with budgets and cost controls. 
• Strong hands-on approach/guest service skills. 
• Excellent member/guest service skills. 
• Food Handler Certificate. 

This is a full-time Seasonal Position.

ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.