Position: Chef de Cuisine/ PM Sous Chef

Reports to: Executive Chef

FLSA designation: Exempt

The Sous Chef position is to ensure the smooth operation of the entire kitchen and to function as the manager and supervisor in the absence of the Chef. Responsible to ensuring that the food product is of superior quality and meets the highest standards established by the Bay Hill Club. Responsible for monitoring staff performance and addressing and resolving problems and issues as they arise.

Primary Responsibilities (Including but not limited to)

· Oversees kitchen operation to ensure guest satisfaction.

· Manage kitchen staff and instruct employee regarding proper procedures and guidelines.

· Recruits, hires, trains, coaches, counsel, and disciplines line kitchen staff.

· Manages approximately 10-12 employees per shift.

· Participates and provides input for employee reviews.

· Oversee and monitor ordering and delivery.

· Ensure that all storage areas are kept clean, neat, and organized.

· Expedite during busy meal periods.

· Performs food production including line work and banquets production as needed.

· Participates in policy initiation and execution.

· Understands local and state Board of Health requirements and ensures these policies are followed correctly.

· Participates in menu development and execution. Uses discretion as to the quality of food and production levels.

· Assists in the preparation and expedition of banquets.

· Assist in other areas as needed.

· Inform the Chef of any items needed to perform the above tasks.

· Ensure that standardized recipes are used for all items prepared.

· Perform any other duties that may be required by management from time to time.

Qualifications and Characteristics Required

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job with or without reasonable accommodations.

· Any combination of education or experience equivalent to the graduation of high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities to perform to the position standards. High school diploma required. Post high school education desired. Culinary education preferred.

· Minimum 3 years previous Sauté’ Cook experience in an upscale club, restaurant or hotel dining facility.

· Must have a minimum of 5 years previous supervisory experience in a club or hotel banquet department. Must have proven management and supervisory skills.

· Certified Professional food Handler or ServSafe Certificate is preferred. One of these certificates is mandatory for this position.

· Cooking equipment to include standard and convection ovens, mixers, steamers, microwave ovens and cutlery.

· Cooking equipment, i.e. standard/convection ovens, mixers, steamers, microwave ovens and cutlery.

· Knowledge of cooking equipment to include standard and convection ovens, mixers, steamers, microwave ovens and cutlery.

· Ability to read and speak English. Able to give, understand and follow instruction.

· Ability to pay close attention to detail and identify problems and issues.

· Ability to follow safety procedures.

Physical/Mental Requirements

· Must be able to lift/push/pull up to 50 lbs.

· Must be able to endure long periods of standing, sitting and walking.

· Ability to bend, lift and move freely and quickly.

Job Type: Full-time

Pay: $57,000.00 - $62,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 8 hour shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Experience:

• Culinary experience: 3 years (Preferred)

Work Location: One location

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