Sous Chef

North Port, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $58,000.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Retirement Plan

Paid Time Off

Employee Discounts

Professional development opportunities

Meal Allowances

Job Description

The Oaks Club is a distinguished private club known for its exceptional dining experiences and premium recreational amenities. Nestled in a picturesque setting, the club prides itself on maintaining the highest standards of service and hospitality, making it a preferred destination for members seeking an exclusive and refined environment. The culinary team at The Oaks Club plays a pivotal role in enhancing member satisfaction by delivering outstanding food quality across all dining outlets and special events.

We are currently seeking a dynamic and experienced Sous Chef to join our culinary team. This key role supports the Executive Chef in... Show More

Job Requirements

Must have Food Safety Manager Certification
Must demonstrate strong teamwork and effective communication skills
Minimum two years of kitchen management experience
Minimum three years of kitchen preparation experience
Ability to manage kitchen operations in the absence of the Executive Chef
Ability to work a flexible schedule including evenings, weekends, and holidays
Exceptional customer orientation

Job Qualifications

Minimum two years of kitchen management experience
At least three years of kitchen preparation experience
Strong knowledge of hot and cold food preparations
Strong understanding of culinary vocabulary, terminology, and preparation techniques
Organized team player with strong leadership abilities
Proven ability to manage kitchen operations in the absence of the Executive Chef
Ability to work flexible hours including evenings, weekends, and holidays
Food Safety Manager Certification
Demonstrated strong teamwork and effective communication skills

Job Duties

Understands and practices The Oaks Club A.I.T.P.E. core values
Assists the Executive Chef with menu planning
Assists the Executive Chef with daily specials planning
Works across three separate fine dining room styles
Perform supervisory functions including developing performance standards, training staff, and directing daily work
Participates in interviewing and hiring decisions for kitchen staff
Conducts performance reviews for direct reports
Implement disciplinary actions for kitchen staff when necessary
Trains kitchen staff on recipes, prep procedures, and menu items to ensure accuracy
Maintains standards for food quality, cost control, presentation, and flavor
Participates in proper rotation and storage of products and deliveries
Oversees sanitation, cleanliness, and maintenance of kitchen areas and equipment, ensuring compliance with Health Department regulations
Works with the team to complete tasks and preparations that ensure exceptional customer satisfaction

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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