Sous Chef

Job Summary (Essential Functions)

Serve as "second-in-command" of the kitchen. Assist the Executive Chef in supervising food production for lunch and dinner menus, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Job Knowledge, Core Competencies and Expectations

· Must be familiar with and have worked with all kitchen equipment.

· Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

· Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.

· Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.

· Knowledge of and ability to perform required role during emergency situations.

Job Tasks/Duties

· Actively works the kitchen line for dinner service and selected lunch shifts.

· Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and menu ingredients to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club's standard recipes.

· Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

· Assumes complete charge of the kitchen in the absence of the Executive Chef.

· Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.

· Actively involved in all private and catered events including food preparation and kitchen operations.

· Consistently maintains standards of quality, cost, presentation and flavor of foods.

· Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

· Personally, works in any station as assigned by the Executive Chef.

· Consults with dining service personnel during daily line-ups.

· Assists in maintaining security of 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 chef and assists in resolving complaints.

· Submits ideas for future goals, operational improvements, and personnel management to Executive Chef.

· Understands and consistently follows proper sanitation practices including those for personal hygiene.

· Attends staff meetings.

· Performs other appropriate tasks assigned by the Executive Chef.

Education and/or Experience

· A degree from post-secondary culinary arts program preferred.

· Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required in a casual or fine dining restaurant or golf club environment.

Physical Demands and Work Environment

· Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
stretch and twist or reach.

· Push, pull or lift up to 50 pounds.

· Continuous repetitive motions.

· Work in hot, humid and noisy environment.

Job Type: Full-time

Pay: $ $28.00 per hour

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Ability to Commute:

• Sandpoint, ID Required)

Ability to Relocate:

• Sandpoint, ID 83864: Relocate before starting work (Required)

Work Location: In person