Job Overview
Employment Type
Hourly
Part-time
Compensation
Type:
Hourly
Rate:
Range $19.00 - $22.00
Work Schedule
Standard Hours
Benefits
401(k) savings plan
401(k) matching
Job Description
This position is for a Sous Chef who will be working within a well-structured culinary environment. The hiring establishment is a professional club dining operation that values high standards of food preparation, presentation, and service. The club offers a dynamic kitchen atmosphere characterized by multiple food service areas including main kitchen, grill, and banquet services, catering to diverse member dining needs. Being part of a reputable club corporation, the establishment emphasizes team collaboration, member satisfaction, and operational excellence. The role is a part-time opportunity with a competitive hourly wage ranging between $19.00 and $22.00, coupled with valuable benefits including a... Show More
Job Requirements
- Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing
- Equipment (30 - 50 lbs)
- Chaffers (30 - 50 lbs)
- Boxes (30 - 50 lbs)
- Carts (10 - 50 lbs)
- 20-30 hours per week availability, including additional hours for weekends and/or holidays
- Ability to multi-task and work at an efficient pace to keep up with business needs
- Adhere to all company, club, and department policies and procedures
- Maintain good conduct and safe working habits in all kitchen areas
- Wear a clean and neat uniform daily according to ClubCorp standards
- Follow instructions well as directed
- Participate in daily line-up and team activities
Job Qualifications
- 2-3 years as line cook
- Prefer culinary training
- Health & Sanitation Card
- Ability to communicate and follow instructions
- Indoor environment, fast pace
Job Duties
- Responsible for proper preparation, excellence of product, profit and labor cost
- Organize and help in the service of all activities concerning ala 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 ala 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. Be aware of team members and the environment and participate as a member of the team
- 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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