Job Overview
Compensation
Type:
Salary
Rate:
Range $49,000.00 - $66,100.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
Job Description
Fargo Country Club is a prestigious and well-established private club located in Fargo, renowned for its commitment to excellence in hospitality and member satisfaction. The club offers a variety of amenities, including golf, dining, and event services, creating a welcoming and sophisticated environment for its members and guests. With a strong focus on quality and personalized service, Fargo Country Club has built a reputation as a premier destination for social and recreational activities, fostering a community atmosphere that values tradition, integrity, and exceptional experiences.
The club is currently seeking a talented and motivated Sous Chef to join its culina... Show More
The club is currently seeking a talented and motivated Sous Chef to join its culina... Show More
Job Requirements
- Associate's degree (AA)
- Two to three years of related experience and/or training
- Food safety and sanitation training
- Regular and reliable attendance
Job Qualifications
- Associate's degree (AA)
- Food safety and sanitation training
- Two to three years of related experience and/or training
- Regular and reliable attendance
Job Duties
- Oversees and manages food preparation for a specific area of the kitchen
- Supervises and ensures production of consistently high quality food
- Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets
- Ensures that all recipes are followed and prepared on a consistent basis
- Monitors and checks the maintenance of all kitchen equipment daily
- Maintains and directs a quality sanitation program
- Maintains and implements daily food prep lists
- Assists Executive Chef with the ordering of all food products
- Assigns duties to associates for efficient operation of the kitchen
- Maintains and evaluates existing food concepts
- Assists in the development of new food concepts
- Assists in the achievement of budgetary objectives for the Food and Beverage Department
- Processes requisitions for supplies quickly and accurately
- Trains and supervises associates in the proper preparation of menu items and operation of equipment
- Assists in developing ongoing training programs
- Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations
- Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems
- Assists in the management of department members that may include, but is not limited to: Cooks, Stewards
- Incorporates safe work practices in job performance
Job Qualifications
Experience
Mid Level (3-7 years)