Job description
Who We Are:
Job Title: Sous Chef
FLSA Status: Exempt
Department: Golf Club
Position Summary: Responsible for the daily preparation and quality of food items in the pantry, fry stations and other areas of the kitchen.
Position Responsibilities
- Comply with Standards of Service and assist in assuring the same from all kitchen employees
- Assist in the day to day management of the kitchen operations, coordinate food production schedules and ensure the highest level of food quality, taste and presentation
- Prepare food consistent with high quality, taste and presentation
- Expedite during peak meal periods ensuring quality standards and presentation are maintained
- Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items
- Ensure that all kitchen employees consistently adhere to uniform, grooming and appearance standards
- Work with the Executive Chef to establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen
- Anticipate food trends, enact approved profit orientated and cost saving ideas/activities
- Establish and require strict adherence to health department and sanitation and food handling guidelines
- Develop menus and create and ensure adherence to recipes and product specifications
- Train kitchen staff on all new menus
- Communicate effectively within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
- Maintain effective working relationship with food and beverage management, staff and internal departments.
- Complete daily food orders based upon scheduled banquet events and projected levels of business
- Conduct regular inspections of the entire kitchen/dishwashing areas and coolers
- Promptly act to correct deficiencies found during inspection
- Adhere to all company policies, procedures and business ethic codes
- Other duties as assigned
Knowledge, Skills and Ability
- Culinary School graduate with some additional college coursework completed preferred
- Culinary ability to plan, prepare basic sauces, soups, salads and dishes with minimum supervision
- 3+ years of industry and culinary management experience
- Experience with menu production, menu creating and banquets
- Experience with controlling food and labor costs
- Knowledge of all applicable health, sanitation and licensing ordinances
- Professional cooking and knife handling skills.
- Understanding and knowledge of safety, sanitation and food handling procedures.
- Solid understanding of a la carte and banquet revenue generation.
- Ability to work calmly and effectively under pressure.
- Commitment to quality service, and food and beverage knowledge
- Ability to multi task in a fast-paced organization
- A superior work ethic
- Desire to work collaboratively with colleagues
Preferred Skills
- Baking knowledge
Physical Demands and Work Environment
- Ability to lift, move, push and pull equipment or boxes in excess of 40lbs.
- Must be able to work in standing position for long periods of times
- Ability to work flexible hours to include nights, weekends and holidays is required
Background Requirements
- Requires a background check upon offer
- Requires a drug check upon offer
Endeavor unites and brings people together in our love of sport, culture, and entertainment. We understand this can only be accomplished when we lead with a lens of diversity, equity, and inclusion in everything we do. As a global company that drives culture, we strive to reflect the world’s diverse voices.
Endeavor is an equal opportunities employer and encourages applications from suitably qualified and eligible candidates regardless of sex, race, disability, age, sexual orientation, or religion or belief.
Endeavor is an equal opportunities employer and encourages applications from suitably qualified and eligible candidates regardless of sex, race, disability, age, sexual orientation, or religion or belief.
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