Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $70,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
meal discounts
Job Description
Tumble Brook Country Club is a prestigious private country club known for its exceptional facilities and commitment to providing a first-class experience to its members. Located in a beautiful setting with top-notch golf courses, dining, and event spaces, Tumble Brook Country Club prides itself on delivering superior hospitality and exceptional service. The club operates under the management of Troon, a leading company in club management known for maintaining high operational standards. With a rich tradition of excellence and community focus, Tumble Brook offers a welcoming and professional environment for both its members and staff.\n\nThe Sous Chef role at Tumble Brook... Show More
Job Requirements
- Associate's degree or equivalent from two-year college or technical school
- Six months to one year related experience or training
- Ability to read and speak English may be required
- Good working knowledge of accepted sanitation standards and applicable health codes
- Knowledge of food and beverage products, proper preparation and presentation of food and beverage items
- Food safety and applicable sanitation training
Job Qualifications
- Associate's degree or equivalent from two-year college or technical school
- Six months to one year related experience or training
- Good working knowledge of accepted sanitation standards and applicable health codes
- Knowledge of food and beverage products, proper preparation and presentation of food and beverage items
- Ability to read and speak English may be required in order to perform the duties of the job
Job Duties
- Oversees all food production operations at the facility and ensures the production of consistently high quality food for all the restaurant outlets
- The majority of each day is to be dedicated to management and supervisory duties
- Manages daily staff schedules and task assignments
- Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets
- Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts
- Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability
- Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items
Job Qualifications
Experience
Entry Level (1-2 years)
Job Location
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