Sous Chef Jobs

Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).

Day to Day:

• To attend FB meetings, banquet meetings, and line up.
• Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorps quality standards guidelines.
• Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms.
• Responsible for proper preparation, excellence of product, profit and labor cost.
• Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested.
• To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service.

• Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation.
• A ssist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team.
• Ordering, receiving and proper rotation of food and kitchen goods.
• Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
• Adhere to all cleaning schedules and duties set up by the Executive Chef.
• Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef.

• Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed.
• Notify supervisor of Member/Guest complaints at the time they occur. Rectify, practicing service recover, any complaints as soon as possible.

All the other stuff we do:

• Follow all service department, club and corporate guidelines and policies as instructed by supervisor, policies, and manuals.
• Adhere to all the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job .
• Be able to multi-task and work at an efficient pace to keep up with business needs.
• Attendance at daily line-up and participating as requested.
• Responsible for maintaining good conduct and safe working habits while in all areas, including the kitchen, and assuring that others are acting safely.
• Be a ble to follow instructions well as directed.
• Because of the fluctuating demands of the companys operation, it may be necessary that each Employee Partner perform a multitude of different functions therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.

Wearing a CLEAN and neat uniform that follows ClubCorp and your property uniform standards daily. About you:

• Indoor environment, fast pace
• Prefer culinary training
• 2-3 years as line cook
• Ability to communicate and follow instructions.
• Health Sanitation Card