Sous Chef

Erin Hills Golf Course; Town of Hartford (WI); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player in the culinary field seeks a passionate Sous Chef to oversee kitchen operations and collaborate with the Executive Chef. This seasonal role offers the opportunity to lead a talented culinary team, ensuring the highest quality food production and inventory management. With a focus on both new and classic culinary techniques, you will play a vital role in menu development and staff training. If you thrive in a dynamic environment and have a strong culinary background, this position is perfect for you. Join a team where your contributions will directly impact guest satisfaction and dining experiences.

Benefits

401(k) after first year

Insurance

Uniform allowance

Employee golf privileges

Cell phone reimbursement

Employee discount on food and beverage

Performance-based bonus opportunity

Qualifications

• 5+ years of upscale culinary experience preferred.
• 1+ year of kitchen management experience required.
• Servsafe certification is a must.

Responsibilities

• Monitor and manage daily inventory levels.
• Lead and mentor kitchen staff for high-quality service.
• Assist in menu development and pricing.

Skills

Culinary Techniques

Inventory Management

Communication Skills

Kitchen Management

Physical Stamina

Education

Culinary Schooling

Tools

Microsoft Excel

Microsoft Word

Commercial Kitchen Equipment

Job description

Description

I. Position

Sous Chef

Classification

Full-Time Seasonal, Salaried, Exempt

II. Reports To

Executive Chef

III. Job Summary
The Sous Chef will be responsible for working directly with the Executive Chef to manage and oversee all kitchen operations. This includes food production for all food outlets, inventory control, hands-on station work, and shared supervisory responsibilities that will help lead the culinary team together with our Executive Chef. A successful candidate will need a varied culinary background and should have excelled experience in both new and classic techniques.

The Sous Chef is a seasonal position that starts at the beginning of March and goes through November; these dates can fluctuate by up to two weeks.

On average, the expected workload equates to 50 hours per week, subject to business level, with an average of 5-6 days per week in season. This includes being available days, nights, weekends, and holidays.

IV. Qualifications

1. Must be 18 years of age
2. Minimum 5 years of upscale culinary experience preferred
3. Minimum 1 year of kitchen management experience
4. Minimum 2 years of culinary schooling preferred
5. Servsafe certified
6. Knowledgeable on various commercial kitchen equipment
7. Capable of lifting 50 pounds
8. Must be able to bend, squat, lift, raise as needed along with carrying 10 pounds for an extended distance
9. Knowledge of inventory management
10. Proficiency in Microsoft Excel and Word
11. Required to stand for long periods of time
12. Ability to communicate with employees in a positive and professional manner

V. Responsibilities & Duties

1. Monitor daily inventory levels and assist with monthly inventory
2. Daily organization of all inventory items
3. Submit daily purchase orders
4. Receive deliveries and distribute to appropriate locations
5. Assist in completing weekly staff schedules
6. Assist in menu development and pricing
7. Observe and assist in the completion of daily food preparation
8. Responsible for maintaining quality of food product and ensuring consistency in standards
9. Leading, mentoring, and directing all kitchen staff to provide the highest quality to our guests and their needs
10. Work directly with the Executive Chef and Food and Beverage Director on upcoming events
11. Assist with pre-shift meetings with front of the house staff to relay relevant information
12. Maintain a positive and professional approach with coworkers and guests
13. Ensure all kitchen staff completes daily tasks before the end of shift
14. Comply with and enforce sanitation regulations and safety standards
15. Adhere to safety regulations as provided by Erin Hills and OSHA
16. Follow guidelines and policies set forth by Erin Hills Employee Handbook

VI. Benefits

1. 401(k), after first year if requirements are met
2. Insurance
3. Uniform allowance
4. Employee golf privileges
5. Cell phone reimbursement
6. Employee discount on food and beverage and pro shop purchases
7. Opportunity for performance-based bonus