- Ensures that the Kitchen Staff are consistently managed in a professional manner
- Monitors food quality and consistency using the highest quality and freshest ingredients and strives to enhance the quality and presentation of the food served in the club, events and in home dining.
- Communicates frequently to the management team as to supplies and inventory of supplies
- Maintain and strictly abide by state sanitation/health regulations and club requirements.
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
- Works with the management team to create recipes for new menu items, scales for appropriate volumes
- Reviews daily menus, reviews food and supplies inventory, sets priorities and assigns production and prep tasks to staff
- Monitors and controls food costs, spoilage and inventory rotation for all kitchens
- Maintains clean and organized kitchens and ensures that hygiene standards and safety guidelines are adhered to at all times by all staff
- Ensures correct use of all assets to maximize energy conservation
- Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
- Ability to perform job functions with attention to detail, speed, and accuracy.
- Ability to prioritize, organizes, communicate work, and follow through.
- Ability to work well under pressure of meeting production schedules and timelines for orders.
- A desire to learn to take care of the kitchen and equipment
- Must be able to multitask and work in a face paced team environment
- Strong organizational and verbal communication skills
- Excellent guest and employee relations skills
- Ensures that assigned staff are productive and provided with adequate support to perform their jobs efficiently and effectively
- Coaches and teaches the Kitchen staff; handles disciplinary issues professionally and promptly
- Ensures all employees are trained in the correct use of all equipment and legally required training is completed
- Recruits and trains employees in accordance with Club guidelines
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Proven cooking experience, including experience in a similar position
- Must have some college; and at least three years of supervisory experience, including delegation and training
- Certification of culinary training or apprenticeship or at least 5 years' experience as a cook in a luxury establishment
- Ability to satisfactorily communicate in job-related English.
- Ability to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
- Push, pull or lift at least 50 pounds.
- Continuous repetitive motions.
- Work in hot, humid, and noisy environment.
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Sous Chef Out-of-Country H2B - Palm Beach, United States - Palm Beach Club Services
Description
Job Description
Job DescriptionAbout the Concept
This club is a modern conception of a classic English social club presented with a sophisticated, international elegance, luxury and an overlay of wit and whimsy that is a signature of both Palm Beach and English club style.
Position Summary: Sous Chef
Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that procedures are completed to Club standards, while working within the budgeted guidelines. Assist where necessary to ensure optimum service. Provides support, training, direction, and focus, helps staff members have continuous success.
ESSENTIAL JOB FUNCTIONS:
ESSENTIAL COMPETENCIES:
SUPERVISORY RESPONSIBILITIES:
ESSENTIAL REQUIREMENTS
