Job Overview
Employment Type
Hourly
Full-time
Compensation
Type:
Hourly
Rate:
Range $29.00 - $32.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401K Savings Plan
401K Matching
Paid Time Off
vacation days
sick days
Holiday pay
Job Description
ClubCorp is a leading operator of premium owned and managed private golf and country clubs, catering to discerning members who expect the highest quality dining and hospitality experiences. As a hospitality company with a strong focus on food and beverage excellence, ClubCorp manages a diverse portfolio of clubs across the United States, offering world-class amenities and first-rate service. The company is well-known for its commitment to quality, member satisfaction, and fostering a collaborative and respectful work environment.
The Sous Chef role at ClubCorp plays a critical part in maintaining the high culinary standards expected within its clubs. Reporting to ... Show More
The Sous Chef role at ClubCorp plays a critical part in maintaining the high culinary standards expected within its clubs. Reporting to ... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 2-3 years experience as a line cook or similar culinary role
- Valid health and sanitation certification
- Ability to work in a fast-paced indoor environment
- Capable of standing, walking, lifting up to 100 lbs occasionally
- Able to communicate effectively and follow directions
- Available to work weekends and holidays as needed
- Commitment to maintaining cleanliness and safety standards
Job Qualifications
- 2-3 years as line cook
- Prefer culinary training
- Health and sanitation card
- Ability to communicate and follow instructions
- Experience working in an indoor, fast-paced environment
Job Duties
- Responsible for proper preparation, excellence of product, profit and labor cost
- Organize and help in the service of all activities concerning a la carte, employee meals and private dining rooms
- Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within ClubCorp's quality standards guidelines
- To train, supervise, direct and/or performance manage employees when needed
- To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service
- To attend F&B meetings, banquet meetings, and line up
- Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested
- Ordering, receiving and proper rotation of food and kitchen goods
- Menu development for the a la carte and banquet menus, and any other special request by a Member or the Executive Chef
- Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation
- Adhere to all cleaning schedules and duties set up by the Executive Chef
- Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc
- Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed
- Notify supervisor of Member/Guest complaints at the time they occur
- Rectify, practicing service recover, any complaints as soon as possible
- Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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