Sous Chef - Men's Grill

New Albany Country Club; New Albany (OH); On-site; USD 55,000 - 58,000; Full time

Benefits offered by this job

Insurance available

Vacation days

Personal time

Sick days

Job summary

New Albany Country Club in Ohio is seeking an experienced Sous Chef to join the culinary team. The role focuses on the Men's Grill Kitchen and Carryout/Delivery, reporting to the Executive Chef to lead satellite operations and assure quality and cost controls.

You will supervise kitchen staff, assist with menu planning, inventories, and daily production, while maintaining high hygiene standards in a busy private club setting.

Qualifications

• Culinary Arts degree or equivalent required for consideration.
• Minimum 2 years kitchen supervisory experience and 3 years kitchen operations experience.
• AOS or apprenticeship credential accepted as alternative.

Responsibilities

• Lead satellite kitchen team in food production and expediting.
• Supervise daily preparation of entrees, pizzas, sandwiches, soups and sauces.
• Assist with menu planning for delivery/carryout and feature production.
• Maintain cleanliness and ensure quality and cost standards.
• Monitor sanitation, safety, staffing and payroll costs for profitability.

Skills

Advanced cooking skills

Staff supervision

Menu planning

Sanitation procedures

Education

Culinary Arts degree

Job description

New Albany Country Club, a prestigious private Country Club in beautiful scenic New Albany, Ohio, is now accepting resumes for an Experienced Sous Chef to join our culinary team. This person will be primarily responsible for our Men's Grill Kitchen and Carryout/Delivery operation. New Albany Country Club is conveniently located just 5 minutes from 270 and 161 and 10 minutes from Easton.

Job Summary

Under the supervision of the Executive Chef, lead the Satellite Culinary team in food production, expediting, education, and training for satellite operations. Supervise food production personnel, assist with food production tasks as needed, and assure that quality and cost standards are consistently attained. Responsible for maintaining the cleanliness of the satellite kitchen.

Essential Duties and Responsibilities

include the following.

• Prepares or directly supervises satellite kitchen staff responsible for daily preparing entrees, pizza, sandwiches, soups, sauces, and special recipes to ensure that cooking, garnishing, and portion-sizing methods are as prescribed by the Club’s standards.
• Assist with menu planning for delivery/carryout, satellite space, and weekly feature writing and production.
• Conduct monthly inventories, pricing, cost controls, requisitioning, and issuing for food production for satellite space.
• Conducts daily line checks for accuracy, date confirmation, and taste of all prepared items.
• Assists Executive Chef with supervision and training of employees with sanitation and safety, menu planning, and related production activities.
• Consistently maintains standards of quality, cost, presentation, and flavor of foods.
• Assist Executive Chef with 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 cost menus, and performs other administrative duties as assigned by the Executive Chef.
• Assists in maintaining the security of the kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage, and issuing of food items.
• Expedites food orders during peak service hours.
• Reports all member and guest complaints to the Executive Chef and actively take the lead in resolving issues.
• Assist in monitoring ADP to ensure compliance with posted schedules.
• Understands and consistently follows proper sanitation practices, including those for personal hygiene.
• Attends all staff meetings.
• All other duties as assigned.

Job Skills

• Must possess an advanced skill in preparation, cooking, food science and presentation of a wide variety of foods.
• Ability to manage and supervise staff members, including work assignment, scheduling and training.
• Ability to time production and execution of ala carte.
• Strong understanding of sanitation procedures

Licenses and Special Requirements

• Culinary Arts degree, apprenticeship and/or AOS Degree.
• Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1 year in a lead cook position, OR, an equivalent level of education and experience.

Physical Demands and Work Environment

• Required to stand for long periods and be able to bend, stretch, twist or reach, walk, stand, stoop, climb stairs, balance, and crouch.
• Push, pull, or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Salary

$55,000 - $58,000 based on experience

Benefits

• Insurance is available on first day of employment.
• Vacation, Personal Time and Sick days available after 30 days of employment.