Sous Chef

The Preserve Sporting Club & Resort; Providence (RI); Sur place; USD 50 000 - 70 000; Plein temps

Résumé du poste

The Preserve Sporting Club & Resort seeks an experienced Sous Chef to be the Executive Chef's right hand in supervising food production across all club outlets, banquets, and events. You will lead kitchen staff, ensure quality, safety, and cost standards, and manage daily operations in a high-end resort environment.

Responsibilities include staff supervision, inventory and cost controls, and collaboration with dining service during daily stand-ups.

Qualifications

• Experience supervising kitchen staff and operations.
• Strong knowledge of food handling and preparation principles.
• Ability to supervise kitchen production in the absence of the Executive Chef.
• Willingness to work nights, weekends, and holidays as required.

Responsabilités

• Works in any station as assigned by the Executive Chef and supervises kitchen staff.
• Assists with inventories, cost controls, and menu planning.
• Maintains quality, cost, presentation, and flavor of foods.
• Ensures proper staffing for productivity and profitability.
• Submits ideas for kitchen improvements and staffing needs.

Connaissances

Equipment familiarity

Food safety

Food prep knowledge

Staff supervision

Flexible schedule

Formation

Post-secondary culinary arts program

Food safety certification

ACF certification or hospitality association

Description du poste

Company Description

The Preserve Sporting Club & Resort is New England's most amenity-rich private club and luxury community, set amid 3,500 acres of pristine natural landscape. Members and guests enjoy year-round outdoor activities, including sporting clays, fishing, upland hunting, golf, hiking, mountain biking, and winter sports, along with premium indoor amenities and services. The property features The Range at The Preserve, the longest automated range in the country, and a two-story Sporting Shoppe designed to support every adventure. The Preserve also offers a range of luxury residences and customized home designs, all supported by full-service concierge to deliver a distinctive luxury sporting lifestyle.

Sous Chef at The Double Barrel - Become the 'Right Hand' to our Executive Chef!

With over 3500 acres at The Preserve Sporting Club & Resort, we deliver everything from Sunday brunch, to luxury dinners at our Double Barrel Steak, modern American steakhouse-inspired restaurant. We also create memorable dining experiences at our magical Hobbit House dinners, and host memorable occurrences in our new Event Barn.

As our Sous Chef you will be "second-in-command" of the kitchen, assisting the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. The Sous Chef also supervises food production personnel, assists with food production tasks, and assures that quality and cost standards are consistently attained.

Duties include:

• Works in any station as assigned by the Executive Chef, prepares and directly supervises kitchen staff responsible for the daily preparation of all dishes to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Conducts daily raw cost tracking counts to ensure that all items are accounted for.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities; Assumes complete charge of the kitchen in the absence of the Executive Chef.
• 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.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
• Consults with dining service personnel during daily stand-ups.
• Assists in maintaining the security of kitchen, including equipment and food and supply inventories; Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Assists in food procurement, delivery, storage and issuing of food items.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

Required Skills/Abilities:

• Must be familiar with and have worked with 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 Executive Chef.
• Felxibillity to work nights, weekends, and holidays as required by the resort.

Education and Experience:

• A degree from post-secondary culinary arts program preferred.
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
• Food safety certification is required.
• Certification from American Culinary Federation or other hospitality association a plus.

Physical Requirements/Working Conditions:

• High-pressure, fast-paced kitchen environment.
• May require long hours, including evenings, weekends, and holidays.
• Standing for long periods, lifting heavy objects, and handling hot equipment is often required.
• Work in a hot, high-pressure, fast-paced kitchen environment. May also be required to work in an outdoor setting as needed in various weather conditions.
• May require long hours, including evenings, weekends, and holidays.
• Standing for long periods, lifting heavy objects, and handling hot equipment is often required.
• Must be able to push, pull, or lift up to 50 pounds at times.