Sous Chef

Job Description
Job Title: Sous Chef
Job Status: Full-Time
Team/Dept: Food & Beverage/Front of House
Job Classification: Exempt (Salary)
Job Level: Mid-Level
Manager’s Title: Executive Chef/Chef de Cuisine
Salary Range: $70-78k/year
Revision date: April 11, 2023
SUMMARY
Assist Executive Chef (EC), and Chef de Cuisine (CDC) in all areas of the kitchen. This position focuses primarily on execution of services, prep, events and assignments but also maintains an active participation on employee oversight, management and correction. It requires a complete knowledge of all areas and must be able to work every station. Establish priority items for the day; make prep lists for cooks, and dishwashers. Ensure that tasks are being carried out properly and efficiently according to EC/CDC specifications. Meet with EC/CDC to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
MANAGERIAL RESPONSIBILITIES
Assists the EC and CDC in the daily culinary operations of the club and management of certain culinary employees in completing tasks to ensure successful operations.
SUCCESS CRITERIA
The successful incumbent will have the following essential capabilities:

• Ability to handle small to medium sized events independently (0- 60 people)
• Make contributions of ideas to chef/ex. Sous chef for all menu services to enhance member experiences and our offerings
• Can independently work all stations with high level of skill- GM, Sauté, Grill, Protein- and fill in when/where necessary
• Is a team player and is willing to work a varied shift and varied environments when needed- inside, outside, events, a la carte, pool, mornings, evenings, weekends etc
• Takes 360 degree ownership of kitchen and assigned projects. Has awareness to problem solve when problems arise. IE is proactive in work.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To assume all duties of the CDC in his/her absence.
• Establish priority items for the day, make prep lists for a la carte cooks, prep cooks and dishwashers. Follow up and make sure that tasks are being carried out properly and efficiently according to EC/CDC specifications.
• Meet daily with EC/CDC to review assignments, anticipated business levels, changes and other information pertinent to job performance. Give feedback suggestions.
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen. Assists others in closing the kitchen.
• Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the EC/CDC
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other duties as requested, such as, cross-training, moving supplies and equipment.
• To assist, as directed, to train, schedule, support, review, and to maintain highest possible levels of employee morale and department productivity.
• To follow all specifications to properly handle all products used in cooking, including covering, labeling, and storing pre-prepared foods.
• To rotate food in refrigerator to minimize waste and spoilage
• Seek contact with the membership during Wednesday buffets and other events
• Work together with management to place orders for all products/meat/fish items required for all restaurants and banquet services.
• Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.
• As and when required, give support, guidance, and any appropriate training to members of the kitchen staff.
• Foster a good team spirit at all times.
• To personally ensure the quality and quantity of all meats delivered to the club.
• To oversee food preparation and presentation of a la carte dishes.

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS
Kitchen, refrigerators, freezers, indoors, outdoors, office. This role is a mix of standing and sitting and works in varied environments with varied temperatures, surfaces, and equipment.
PHYSICAL REQUIREMENTS

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

Licenses and Special Permits
Managers Serve Safe permit or the ability to get one upon hire required
EMPLOYMENT PRACTICES
At the Los Altos Golf and Country Club, we value diversity and always treat all employees and job applicants based on merit, qualifications, competence, and talent. We do not discriminate on the basis of or traits historically associated with race; color, religion, religious creed, national origin, ancestry, citizenship, physical or mental disability, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation, veteran and/or military status), domestic violence victim status, political affiliation, and any other status protected by state or federal law.

Qualifications

QUALIFICATIONS
Knowledge, Skills, Abilities:

• Up to date knowledge of local and international food trends, ability to track costs, control expenses.
• compare purveyor pricing is central skills needed for this position.
• Continually trains and motivates co-workers.
• Understands labor, product, and cost controls. Possesses the ability to analyze logistics and implement problem solving actions immediately.

Education and/or Experience

• Associates degree in culinary arts or formal apprenticeship program preferred.
• Minimum 5 + years of kitchen experience in high volume and fine dining concepts.
• 3+ years of management experience.

Job Type: Full-time

Pay: $70,000.00 - $78,000.00 per year