Sous Chef

Out Door Country Club; York (York County); On-site; USD 55,000 - 78,000; Full time

Job summary

Out Door Country Club seeks an experienced Executive Chef to lead the culinary team, supervise kitchen staff, and deliver exceptional dining experiences for members and guests.

You will develop menus, oversee catering events, manage food costs, ensure health and safety standards, train staff, and coordinate with the Executive Chef; weekend and holiday hours required.

Qualifications

• 3-5 years of chef experience; culinary degree preferred.
• Maintain a professional appearance and positive attitude.
• Strong communication and interpersonal skills.
• Ability to supervise, coach and develop staff.
• ServSafe certification.

Responsibilities

• Directly supervise culinary team and instruct in food preparation.
• Lead daily production meetings with staff.
• Assist Executive Chef in menu and recipe development for a la carte and banquet operations.
• Oversee catering events and culinary demonstrations.
• Weigh, measure, and mix ingredients and prepare dishes according to recipes.
• Inspect supplies and work areas to ensure health standards.
• Manage food cost, waste, and portion control.
• Coordinate purchasing with Executive Chef and monitor inventory.
• Train culinary team to meet club standards.
• Ensure HACCP compliance and food safety policies.

Skills

Supervisory skills

Food safety

Menu development

Communication

Organizational skills

Staff training

ServSafe Certified

Education

Culinary degree

Tools

Kitchen equipment

Job description

Responsible to inventory and order food and supplies, schedule, supervise and participate in the activities of cooks and other kitchen personnel to provide an exceptional dining experience to the members and guests.

Essential Duties and Responsibilities:

• Directly supervises all kitchen personnel with responsibility for instruction in proper food preparation, evaluating job performance, praises team and initiates performance improvement plans when needed
• Conducts daily production meetings with staff.
• Assist Executive Chef in the development of recipes and menus for a la carte and banquet operations
• Oversees special catering events and may also offer culinary instruction and/or demonstrates culinary techniques
• Weigh, measure, and mix ingredients using various kitchen utensils and equipment and mix ingredients, season and cook food according to recipes or personal judgment
• Inspect supplies, equipment, and work areas to ensure conformance to health standards
• Estimate amounts and costs and requisition supplies and equipment.
• Works closely with Executive Chef to maintain/improve standards of food served to the members and guests
• Manages food cost through staff supervision and control of meal production, food waste, utilization of leftovers and portion control
• Assists cooks to organize their daily preparation schedule
• Coordinates purchasing with Executive Chef, maintains knowledge of inventory practices/organization
• Communicates recipe changes to staff - follow through with recipe procedures
• Conducts training for culinary team members to ensure Club's standards are met

Follows HACCP plan and Food Safety policies and procedures

• Utilizes computer programs to complete daily reports and communications
• Performs other duties as assigned

Additional Responsibilities:

• Conducts training programs on cleanliness, proper hygiene, and food safety in accordance with the Dept. of Health. Monitors work areas and sanitation practices to ensure that standards and guidelines are met
• Maintain kitchen equipment by following appropriate operating guidelines, troubleshoot breakdowns and perform preventative maintenance
• Collaborates with other members of the department to plan innovative and seasonal menus and recipes

Qualifications, Experience and Skill Requirements:

• 3-5 years of chef experience; culinary degree preferred
• Must maintain a professional, neat and clean appearance and exhibit a positive attitude.
• Position has regular and direct contact with members and guests, requiring the employee to display an engaging personality, enthusiasm and energy throughout their shift.
• Must have supervisory, coaching and staff development skills
• Must have strong communication and interpersonal skills
• Must be well organized and detail-oriented
• Must have strong work ethic
• Must be dependable; regular attendance is required of this position as well as potential weekend and holiday hours.
• Possess the ability to manage multiple priorities and meet frequent short timeline goals and deadlines
• ServSafe Certified

Supervisory Duties:

Directly supervises all culinary team members. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining; addressing complaints and resolving problems.

Working Condition:

• Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, hearing, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Work extended hours during golf and holiday season
• Work weekends and holidays

Exempt/Non-Exempt Exempt

Full-Time/Part-Time Full-Time

Shift Various Shifts

Pay Range

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.