Sous Chef

Sand Creek Country Club; Chesterton (IN); On-site; USD 42,000 - 62,000; Full time

Job summary

Sand Creek Country Club seeks a Kitchen Supervisor to provide supportive leadership to the culinary team. You will assist the Executive Chef, expedite orders ensuring quality, and help maintain a clean and safe workspace while contributing to payroll and food cost control.

You'll help with menu planning, standard recipes, and portion sizes, and support the kitchen staff in achieving high standards of taste and presentation. The role requires ServSafe certification and strong supervision skills.

Qualifications

• Experience in high-volume kitchen operations.
• Knowledge of menu planning and standard recipes.
• ServSafe Certified.
• Strong supervising abilities.

Responsibilities

• Assists in proper staffing and training for productivity and quality.
• Maintains neat professional appearance and cleanliness.
• Assists with menu planning for all areas of the Club.
• Develops standard recipes and portion sizes and enforces consistency.
• Reviews BEO contracts daily and oversees menus for service as specified.
• Schedules training for kitchen personnel handling any type of food prep.
• Operates food production equipment per manufacturers’ instructions.
• Prepares reports, costing menus, schedules and performs administrative duties for the Executive Chef.
• Controls food and payroll costs to maximize profitability and minimize waste.

Skills

Exceptional cooking

Kitchen equipment knowledge

ServSafe certified

Supervision skills

Job description

General Summary:

Responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in managing the culinary team, expediting orders to ensure quality taste and presentation, maintaining a clean and safe workspace, and assist with controlling payroll and food costs. In the Executive's Chef absence you will maintain the standards that have been set.

Essential Duties and Responsibilities:

• Assists in the proper staffing and training for maximum productivity and high standards of quality.
• Assists in the training of new and existing employees.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Assists with menu planning for all areas of the Club.
• Assists with the development of standard recipes and portion sizes, and ensure their constant application.
• Check BEO contracts daily and supervise the preparation of menus thereon for service at the times and in the amounts specified.
• Assists with the scheduling of training as necessary for kitchen personnel that handle any type of food preparation.
• Operates food production equipment according to manufacturer's instructions.
• Assists in preparing reports, costing menus, making schedules and performs administrative duties assigned by the Executive Chef.
• Controls food and payroll costs to achieve maximum profitability and establishes controls to minimize food and supply waste and theft.
• Maintain a positive and professional approach with coworkers and members.
• Produces high-quality plates, considering both design and taste.
• Offers suggestions and creative ideas that can improve upon the kitchen's performance.
• Adheres to state and local health safety regulations.
• Maintains security and safety in all work areas.

Required Knowledge, Skills, and Abilities:

• Exceptional Cooking Skills.
• Kitchen equipment knowledge.
• ServSafe Certified.
• Supervision Skills.

Physical Requirements:

• Seeing - Regularly (67-100%).
• Hearing - Regularly (67-100%).
• Standing/Walking - Regularly (67-100%).
• Climbing/Stooping/Kneeling - Frequently (34-66%).
• Lifting/Pulling/Pushing - Regularly (67-100%).
• Grasping/Feeling - Regularly (67-100%).