Job Overview
Employment Type
Hourly
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $46,700.00 - $63,000.00
Benefits
competitive salary
Health Insurance
Dental Insurance
Vision Insurance
401(k) with Company Match
Cell phone reimbursement
Paid Time Off
Job Description
The Verandah Club is a prestigious private club known for its exceptional recreational amenities and commitment to quality service. Featuring two championship golf courses, state-of-the-art tennis facilities, and a premier swim center with a heated outdoor pool, the club provides a vibrant and inspiring environment for its members and guests. The club also offers year-round casual and formal dining venues as well as comprehensive banquet and event services, making it a sought-after destination for culinary excellence and member satisfaction. With a culture that values work-life balance and professional growth, The Verandah Club fosters a supportive and enriching workplace for its... Show More
Job Requirements
- Education and experience equivalent to five years as a Sous Chef
- Ability to work according to shift assignments including potentially varying hours
- Good organizational and verbal skills
- Ability to use logical and rational thinking to resolve issues
- Ability to perform basic mathematical skills
- Ability to monitor and develop subordinates
- Ability to visually monitor operation areas and write and read member communication
- Ability to perform moderate physical work including lifting up to 40 lbs. and frequently lifting up to 30 lbs.
- Ability to perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping
- Ability to sit for sustained amounts of time
- Understanding and adherence to safety procedures relating to kitchen equipment and hazardous materials
Job Qualifications
- Five years of Sous Chef experience or any equivalent combination of experience and/or education from which comparable knowledge, skills and abilities have been achieved
Job Duties
- Maintains and develops client relationships and client satisfaction for food preparation at one station of a food service operation
- Accountable for the execution of service quality by maintaining the highest level of delivery
- Promotes and supports workplace diversity initiatives
- Assists and supports the head/executive chef
- Assists Executive Chef with employee training and cross training
- Assists in the prep and execution of the Short Order Station, catering, hot food production, or cold food production
- Ensures quality of food, method of cooking, garnishing, recipe and understanding the safe storage of food
- Continuing professional relationships with vendors
- Helps the executive chef select and train kitchen staff
- Assists with the planning of menus and meals
- Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
- Offers guidance to line cooks on the preparation, cooking and presentation of different foods in the restaurant
- Ensures compliance with all federal, state and local regulations as well as Hampton Golf policies and procedures (e.g. quality assurance, safety, operations, personnel)
- Assists the executive chef in enforcement of health and safety standards in the kitchen
- Inspects and signs for orders received during shift to ensure product quality
- Ensures that kitchen, equipment and storage facilities are sanitary, neat and organized
- Probes potential problems and apprises manager of status on resolution of problems or issues, using appropriate resources when necessary
- Maintain, troubleshoot and report any problems with kitchen equipment
- Ensure proper storage of walk-in refrigerator, freezer and dry storage
- Leads by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate
- Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with Hampton Golf safety and loss prevention programs and with standards
- Establishes operating standards, implements quality improvements and communicates them to employees
- Help in ensuring customers are served efficiently and effectively
- Direct and coordinate the production of the dish room and line cooks as well as monitor buffet lines and salad bars for proper stock and rotation during their scheduled shifts
- Establishes and assigns scheduling tasks
- Performs other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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