Senior Sous Chef - Creek Club Restaurant

Duties: 

• Assists Executive Chef/ Chef de Cuisine in managing all food facilities


• Reports to Executive Chef and consults with him or her in regard to daily changes and projected business


• Participates in weekly menu and banquet planning; attends Food & Beverage meetings


• Follows work schedule as agreed upon with Chef de Cuisine


• Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in the day’s duties, stations set up properly before service and have the proper mis en place for the business demands


• Follows up by frequently checking employees to see that assigned duties are being performed correctly


• Checks employees’ stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties


• Monitors and maintains correct portion sizes and plate presentation


• Assures a secure workplace by maintaining safety standards and monitoring inventory levels


• Assists kitchen management in ordering and inventory control


• Enforces proper food handling procedures, minimizing public health risk and preventing product waste


• Is familiar with all aspects of the kitchen and is ready to perform any job when needed


• Responsible for attending all Reynolds training seminars and manager meetings


• Maintains breakage, spoiling, and refrigeration temp logs daily


• Helps Chef de Cuisine plan and schedule for manpower, equipment, and supply requirements for the department


• Helps Chef de Cuisine with hiring, daily training, reviews, scheduling, and documentation


• Assist Chef de Cuisine in developing a menu program to reflect seasonality, diversity, and that reflects the direction of the culinary program.

Qualifications:

• Able to read, follow and direct orders, lists and recipes


• Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment


• Proven leadership skills; ability to train and motivate at the line level


• Full knowledge and ability to safely produce food for allergies and diet preferences


• Valid Serv Safe certification card required on duty


• Must have the ability to stand, walk, and lift often


• CPR/First Aid certification


• Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred

Benefits:

• Medical, dental, vision and life insurance  


• Paid time off: vacation, sick, personal days, and 10 holidays 


• 401(k) with company match 


• Flexible spending and health savings accounts


• LTD and STD


• Employee discounts: food, retail merchandise, boat rentals


• Golf privileges