Sous Chef

Palos Verdes Golf Club; California (MO); On-site; USD 90,000 - 130,000; Full time

Job summary

Palos Verdes Golf Club in California seeks an Executive Sous Chef to assist the Executive Chef in directing all back-of-house operations for cuisine, prep, and presentation at club events and dining rooms. You will lead a high-volume, fine-dining kitchen, supervise staff, ensure safety and sanitation, manage inventory, and uphold standards to elevate member experience.

This role requires leadership, bilingual communication, and a hands-on approach.

Qualifications

• Bi-lingual English/Spanish preferred.
• High level of professionalism and attention to detail.
• Excellent verbal communication and organizational skills.
• Proficient computer skills, to include Microsoft Office/Outlook.
• Basic math for ingredient measurements, portions, and pricing.
• Ability to lead a team in a fast-paced kitchen.
• Problem solving and thinking out of the box to serve guests.
• Ability to handle member and guest concerns and resolve satisfactorily.
• Understanding of kitchen procedures, food safety and sanitation.

Responsibilities

• Assist Executive Chef in directing all back-of-house food operations.
• Supervise production, plating, and presentation for events and dining room.
• Place orders for ingredients; monitor freshness and quality.
• Maintain consistency in portioning, prep, and presentation; expedite as needed.
• Direct and assist with all kitchen duties; ensure safety and sanitation standards.
• Maintain comprehensive product knowledge and adjust operations accordingly.
• Ensure compliance with CA Health Department rules and regulations.
• Lead in daily opening/closing duties and side work completion.
• Attend meetings and perform other duties as assigned.

Skills

Bi-lingual English/Spanish

Leadership

Verbal communication

Organizational skills

Microsoft Office / Outlook

Food cost awareness

Problem solving

Team supervision

Food safety knowledge

Education

High school diploma or equivalent

Serv-Safe Manager certified

Job description

GENERAL PURPOSE:

Responsible for assisting Executive Chef with directing all aspects of the back of house food and beverage operation in regards to cuisine, cleanliness, food preparation, and final food presentation. Supervises the production, plating, and presentation of the food at all Club events, including the dining room, banquets, golf tournaments, and grill, in a cost effective, safe manner to exceed Member and guest expectations and attract future business.

ESSENTIAL DUTIES INCLUDE BUT ARE NOT LIMITED TO:

• Maintain ongoing knowledge of all Club special events and food requirements for each event
• Place orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies as direct by Executive Chef
• Monitor freshness and quality of ingredients
• Ensure consistency of food quality, portioning, preparation, plating, and presentation; expedite kitchen and banquet line as needed
• Direct and assist in all food preparation including technique, accuracy in recipes, and consistency in presentation
• Personally prepare or supervise the preparation of difficult, new or special food items
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and adjust kitchen operation accordingly
• Maintain the kitchen area in a neat and orderly fashion, including conforming to all CA Health Department Rules and Regulations
• Regularly inspect food prep areas, equipment, work surfaces, serving areas, and food storage areas to ensure the kitchen meets safety and sanitation standards
• Enforce cleanliness of kitchen staff members, including uniform codes and hygiene regulations set forth by the CA Health Department
• Monitor performance of kitchen staff and ensure tasks are completed to department standards; engage in progressive discipline as needed
• Enforce the completion of daily opening and closing duties, cleaning, and established side work
• Direct and assist with all kitchen duties where assistance and direction are necessaryKeep Executive Chef informed of issues as they arise
• Consistently promote a safe working environment
• Attend and participate in meetings as required/requested
• Perform other duties as assigned

QUALIFICATIONS AND SKILLS:

• Bi-lingual English/Spanish preferred
• High level of professionalism and attention to detail
• Excellent verbal communication and organizational skills
• Proficient computer skills, to include proficiency in Microsoft Office and Outlook
• Basic math skills to calculate food ingredient measurements, meal portions, and pricing
• Comfortable leading a team in a fast-paced kitchen environment
• Problem solving, reasoning, and "thinking out of the box"; ability to apply common sense understanding to better serve our internal and external guests' needs
• Ability to handle Member and guest complaints and resolve them to satisfactory results
• Basic knowledge of the principles, procedures, and kitchen and banquet equipment used in the storage, care, preparation, cooking, dispensing, and serving of food in large quantities
• Thorough knowledge of food and ingredients
• Ability to maintain personal grooming in compliance with appearance standards
• Ability to work a flexible schedule including nights, days, weekends, and holidays

EXPERIENCE AND EDUCATION:

• Minimum three years' progressive culinary experience in a high volume, fine-dining environment; country club experience highly preferred
• Minimum two years' supervisory experience required
• High school diploma or equivalent preferred
• Clear understanding of all kitchen procedures, guidelines and specifications, including food storage and food safety requirements
• Serv-Safe Food Handler Manager certified

Background check and pre-employment drug screening required