Sous Chef, Culinary

Chandler, AZ, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Hourly

Rate:

Range $25.00 - $27.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

Paid sick leave

401(k) Plan

Job Description

Encanterra Country Club is a premier luxury residential and recreational community located in Queen Creek, Arizona, just 45 minutes from downtown Phoenix and Scottsdale. This exceptional establishment boasts an impressive eighteen-hole golf course, two exclusive Resort Clubs, and multiple dining venues that cater to diverse culinary tastes. Members and guests at Encanterra enjoy state-of-the-art health and fitness facilities, which include a fully equipped gym and wellness center. Additionally, the club features exceptional tennis and pickleball complexes, indoor and outdoor swimming pools, and a full-service Alvea Spa, which has earned recognition as the state's top Clubhouse Spa by Arizona Foothills magazine.... Show More

Job Requirements

High school diploma or equivalent preferred
Minimum two years' experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager
One to two years' supervisory experience preferred
American Culinary Federation certification preferred
Current Food Handlers Card
Computer literate with Microsoft Office and Excel experience
Advanced knowledge of food safety and cost control
Ability to read and interpret industry publications
Ability to write reports and correspondence
Ability to speak effectively to groups
Skilled in food cost and inventory management
Ability to understand financial statements
Creative problem-solving skills
Basic computational and budgeting ability
Strong planning and delegation skills
Excellent communication skills
High work standards with attention to detail
Initiative and independent judgment
Ability to multitask in fast-paced environment
Flexible schedule for evenings and weekends

Job Qualifications

High school diploma or equivalent preferred
Minimum two years' experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager, preferably in high-volume or large hotel operations
One to two years' supervisory experience preferred
American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
Current Food Handlers Card
Computer literate with working knowledge of Microsoft Office and experience with Excel
Advanced knowledge of food safety, sanitation, and cost control
Ability to read and interpret food service industry publications
Ability to understand standardized recipe formats
Skilled in writing routine reports and correspondence
Effective public speaking skills
Proficient in calculating food costs, menu pricing, discounts, inventory, and labor standards
Ability to understand profit and loss statements and present capital projects
Creative with program and idea development
Basic computational and budgetary analysis skills
Strong planning, problem-solving, decision-making, delegation, time management, and employee development skills
Excellent written and verbal communication capabilities
High standards for attention to detail, accuracy, and timeliness
Demonstrates initiative and independent decision-making based on sound judgment
Comfortable with a fast-paced environment and continuous improvement
Flexible schedule availability including evenings and weekends

Job Duties

Communicate the core values and mission of BlueStar Resort & Golf to support company goals
Plan menus, schedule production, create purchase orders, assure food safety and freshness, and prepare menu items to meet guest expectations
Provide accurate and up-to-date recipes and cost sheets for menu and banquet items
Develop positive customer relations through interactions with team members, guests, contractors, and suppliers
Create an enjoyable and productive work environment by leading by example and encouraging open communication about kitchen operations, safety, sanitation, and human resources
Assist the Kitchen Manager with hiring, training, appraising, rewarding, and disciplining staff
Supervise kitchen staff in alignment with company policies, occasionally performing team member duties
Ensure a safe, clean, and collaborative working environment for food service staff
Represent the resort professionally with appropriate dress and speech
Write regular reports, order and production guides, and clean-up guides
Execute budgets on a daily, monthly, and annual basis
Maintain a standard of excellence by staying informed on new products and market trends
Coordinate kitchen functions and complete inventory and labor tracking in the absence of the Executive Sous Chef
Perform other duties as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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