Sous Chef

Golf Club Los Angeles; California (MO); On-site; USD 65,000 - 90,000; Full time

Job summary

Golf Club Los Angeles is seeking a skilled Sous Chef to lead kitchen operations under the Executive Chef. You will oversee food production, ensure quality and presentation, train staff, and enforce sanitation guidelines in line with California Health Department rules.

You will assist in planning banquet events, manage inventory, receive goods, and help control labor costs while maintaining schedules and guest satisfaction.

Qualifications

• Some high school/college education preferred.
• 2–3 years related and verifiable experience or training.

Responsibilities

• Manages all food operations in regards to cuisine, cleanliness, food preparation, and final food presentation.
• Provides direction, leadership, and training to kitchen staff and hourly employees.
• Maintains kitchen cleanliness and enforces health regulations.
• Assists in planning and execution of banquet events.
• Receives and verifies purchases, monitors delivery accuracy and pricing.
• Develops new menu items and daily specials to increase revenue.
• Manages inventories for normal and event-related needs.

Skills

Staff leadership

Food preparation

Kitchen sanitation

Training & coaching

Inventory management

Banquet planning

Vendor coordination

Scheduling

Education

High school diploma / college education preferred

2–3 years related experience

Job description

Job Description

Job Description

General Purpose: The Sous Chef’s responsibilities are to, prepare, produce, present and to oversee all food product under the direction of the Executive Chef. To ensure that all food produced is consistent and of the highest quality that meets and exceeds the guests expectations. The Sous Chef is directly responsible for training and implementing kitchen sanitation guidelines. This person is responsible for assisting the Executive Chef in controlling labor costs for the kitchen by ensuring staff follows schedule and meal breaks. The Sous Chef (in coordination with the Executive Chef) is responsible for accurately receiving all goods purchased. This person is to assist and oversee all purchases in accordance with the Executive Chef’s direction. It is expected that this person is to have extensive knowledge of all food operations and to have a clear understanding of all kitchen procedures, guidelines and specifications.

Job Knowledge and Essential Duties:

• Manages all food operations in regards to cuisine, cleanliness, food preparation, and final food presentation at the direction of the Executive Chef.
• Provides direction, leadership, and training to all kitchen staff, line staff, and all hourly food and beverage employees
• Maintains the kitchen area in a neat and orderly fashion, including conforming to all California Health Department Rules and Regulations.
• Maintains cleanliness of kitchen staff members, including enforcing uniform codes and hygiene regulations set forth by the California Health Department.
• Manages and maintains all kitchen equipment such as ovens, sinks, refrigerators, freezers, or any device used in food preparation with the assistance of the CH Maintenance Department.
• Directs and assists in all food preparation, including cleanliness, technique, accuracy in recipes, and consistency in presentation.
• Responsible for training all staff in regards to all policies and procedures outlined in the Employee Manual.
• Directs and assists in all kitchen duties where assistance and direction are necessary.
• Ensures proper staffing levels of kitchen employees in regards to special events, weddings, golf outings, and normal business levels in all restaurant outlets.
• Assists in ordering, purchasing via company approved vendors at the direction of the Executive Chef.
• Assists in planning and execution of banquet events.
• Responsible for receiving all purchased items, monitoring accuracy in delivery and pricing.
• Assists in all food preparation and presentation for all restaurant outlets, ensuring consistency in quality and presentation.
• Responsible for assistance in development of fresh and new menu items, and development of daily specials and promotions to increase revenue.
• Manages inventories on a day to day basis to ensure product for normal business levels as well as for special events, weddings, outings, or any event involving food and beverage.
• At times, creates the schedules for all kitchen staff, keeping in mind shift off requests, vacations, and availability.
• Incorporates safe work practices in job performance.
• Attends staff meetings.
• Assist with preparation of family meals.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resolves any issue that arises and reports to Executive Chef immediately.
• Performs other duties as assigned

Education/Experience: Some high school/college education preferred; or 2-3 years related and verifiable experience or training.

Language Skills: Ability to read and comprehend instructions, correspondence, and memos. Ability to read and speak English may be required in order to perform the duties of the job

Mathematical Skills: Basic math skills required.

Reasoning Ability: Problem solving, reasoning, and “thinking out of the box” will be a constant requirement; in addition, applying common sense understanding better serve our guests’ needs – both our internal and external guests.

Physical Demands: Regularly stands, walks, uses hands to finger, feel or handle, talks or hear. Long hours spent on feet. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 25 pounds and occasionally lifts up to 50 pounds.

Vision Requirements: Regularly uses close, distance, color, and peripher