Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
flexible scheduling
Job Description
Our esteemed culinary establishment operates within a dynamic environment focused on delivering exceptional dining experiences. As a reputable club, hotel, or resort dining venue, we take pride in offering guests a wide array of meticulously prepared dishes that highlight quality, precision, and creativity. Our culinary team works collaboratively to maintain culinary excellence, uphold rigorous hygiene standards, and consistently exceed guests' expectations. This dedication has positioned us as a leader in the hospitality industry, known for top-tier service and delectable cuisine.
The role of the Tournant Sous Chef is integral to our kitchen's success. This full-time position involves assisting in eve... Show More
The role of the Tournant Sous Chef is integral to our kitchen's success. This full-time position involves assisting in eve... Show More
Job Requirements
- high school diploma or GED
- minimum of three years experience as a working chef in a club, hotel, or resort environment
- ability to stand and walk continuously
- occasional bending, stooping, pulling, and lifting
- ability to lift up to 50 lbs
- ability to work in a heat sensitive environment
- availability to work full-time including holidays and weekends
Job Qualifications
- high school diploma or GED
- culinary school or technical school graduate preferred
- minimum of three years as a working chef in a club, hotel, or resort environment
- strong leadership skills
- computer literacy with proficiency in Microsoft Word and Excel
Job Duties
- assist in each department of the operation as business dictates
- assume complete charge of the food operation in the absence of Executive Chef and Executive Sous Chef
- delegate tasks and duties to all hourly staff
- work with Executive Chef to set goals and budgets
- assist in interviewing and hiring of new a la carte and banquet employees
- train and onboard employees
- assist in hiring and terminating employees in food service department
- write weekly schedules adhering to labor guidelines
- submit overtime for approval
- manage a la carte weekly labor costs
- adhere to food cost and labor goals
- take corrective actions to meet financial goals
- communicate daily with Executive Chef and kitchen employees
- assign production tasks based on inventory and business forecast
- manage food production ensuring high quality preparation and presentation
- conduct team meetings for product consistency and sanitation
- delegate responsibility and follow up
- provide clear instructions and manage team capabilities
- report equipment deficiencies promptly
- manage daily and weekly inventories and ordering
- prepare and update station booklets, recipes, guidelines, and standards
- maintain knowledge of menu preparation and presentation
- manage dating, labeling, and covering in storage
- maintain safety and security in workstation
- collaborate on menu creation
- maintain professional standards
- prepare reports and administrative duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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