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Sous Chef - Richmond Hill, United States - The Ford Plantation
1 month ago
Description
**Position:** Sous Chef **Location:** Richmond Hill, GA
**Job Id:** 235 **# of Openings:** 1 **Job purpose** Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the Club. Supervises food production personnel, assists with food production tasks as needed, and assures that quality and cost standards are consistently attained. Maintain the highest professional food quality and sanitation standards. **Duties and responsibilities**
Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by clubs standard recipes.
Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
Consistently maintains standards of quality, cost, presentation and flavor of foods.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
Personally works in any station as assigned by the Executive Chef.
Consults with dining service personnel during daily line-ups.
Assists in maintaining security of kitchen, including equipment and food and supply inventories.
Assists in food procurement, delivery, storage and issuing of food items.
Expedites food orders during peak service hours.
Monitors kitchen employees time cards to ensure compliance with posted schedules.
Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Attends staff meetings.
Performs other relevant tasks assigned by the Executive Chef.
Ensure that all members, guests and co-workers are treated in a friendly and respectful manner in accordance with the standards of excellence of The Ford Field & River Club.
**Qualifications and Experience**
High school degree or equivalent plus formal culinary training required.
A minimum of three years of food preparation and kitchen management/supervision experience. Experience in an upscale, fine dining establishment preferred.
Knowledge & Ability:
Professional cooking skills and experience using all kitchen equipment.
Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
Ability to effectively supervise all kitchen food production employees in absence of the Executive Chef.
Development of food purchase specifications and standard recipes
Maintenance of food quality and sanitation standards
Strong interpersonal, communication and organizational skills
Polished, professional appearance and presentation.
Competent MS word and excel software user.
Knowledge of and ability to perform required role during emergency situations
Licenses and Special Requirements:
Certification or degree from the American Culinary Association or other professional hospitality/culinary association.
Food safety certification.
Valid drivers license with good driving record.
**Working conditions** Predominantly working inside in warm and humid temperatures but occasionally working outside; evening, weekend and holiday work required. **Physical requirements** The job requires standing for long periods and walking, standing, stooping, bending, climbing stairs, balancing, stretching, reaching and twisting. Push pull or lift up to 50 pounds. Continuous, repetitive motions. Must have hand usage to prepare foods. Vision must be correctable to read. Hearing must be sufficient to understand conversation in a noisy environment. **Direct reports** Line Cooks, Dishwasher, Assistant Cook and various other support staff.
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