Great River Golf Club - Sous Chef

Position Summary

The Sous Chef assists the Executive Chef in preparing and cooking menu items. They coordinate the activities of cooks and other food-service associates and assume the responsibility of the kitchen and other staff in the Executive Chef's absence.

Principal Duties & Responsibilities

• A strong and passionate leader and culinary professional with a proven track record of providing high-level culinary services.  The Sous Chef must be passionate about their craft and inspire those around him or her with that energy and passion.
• The Sous Chef is a lifelong learner and instills that characteristic into his or her team.
• Extremely organized to successfully manage and lead multiple a la carte and banquet venues simultaneously as well as prepare for and execute successful banquet events.
• Has a successful track record of controlling costs, standardizing recipes, planning budgets, and has the skills necessary to perform all kitchen tasks and train others to execute those tasks properly. The Sous Chef leads by example.
• Is a visionary and trendsetter yet understands and respects the club’s long-standing culinary traditions and can balance both in creating menus, specials, and banquet offerings.
• Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. Experience with Club Essential POS software is a plus. Experience communicating with and engaging members and/or customers using social media is a plus.
• Is a well-respected member of the leadership team and community team and can generate thoughts and ideas that result in increased sales and improved membership satisfaction.
• Oversees and participates in the preparation and service of food and beverage items while meeting standards for presentation, sanitation, safety and portion control.
• Communicates with customers to describe menu preparation, answer questions and resolve concerns; communicates customer comments and operational needs appropriately through organization.
• Helps with menu planning and ordering following appropriate company programs and initiatives. 
• Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Conducts periodic and regular inspections to monitor quality of food preparation, service, cleanliness and sanitation of production and service areas, appearance of equipment and associates; takes appropriate corrective action when appropriate.
• Supervises associates, including training, scheduling, assigning and directing work; conducts pre-shift meetings.
• Participates in performance management of associates, including appraising performance, rewarding and disciplining associates and resolving concerns.
• Assists the Executive Chef in ordering product and ensuring budgeted food costs are met by structured, conservative buying and produce utilization.
• Keeps up-to-date records to comply with health and safety regulations and adhere to the company’s health and safety policy. This includes temperature control in the dishwasher and food production. 
• Assist the Head Chef in monitoring departments’ performance against budgets, communicating feedback, and providing appropriate support/action where necessary.
• Attend and actively represent the department in relevant meetings in the Head Chef's absence.
• Helps maintain appropriate staffing levels according to business needs and ensures staff are motivated to deliver consistently high levels of guest service.
• Maintains personal equipment, such as knives and shoes, to the required standard.
• Responsible for the daily running of the kitchen.
• Routinely checks the function sheets with the Head Chef regarding the duties that must be carried out that day. 
• Awareness of departmental objectives and assist in achieving them.
• Will expedite or work line when needed to ensure proper timing in the kitchen
• Performs other duties as assigned.

Knowledge, Skills, Abilities, & Other Attributes

• 5+ years of luxury culinary experience as an Executive Chef or an Executive Sous Chef in a large operation; multi-outlet experience is a must. 
• Successful experience in both a la carte and banquet operations.
• A culinary arts or related degree from an accredited school is preferred.
• Certified Executive Chef (ACF) or Pro Chef (CIA) certification is preferred.
• Certification in food safety is mandatory.

Unusual Working Conditions

• Flexibility required. Must be able to work extended or irregular hours, including nights, weekends, and holidays.
• Will work in environments with extreme temperatures and excessive noise. 
• Must be able to lift up to 50 lbs. in weight regularly.