Sous Chef
Job Description
Position Title: Sous Chef
Reports to: Executive Chef, Executive Sous Chef
Supervises: Lead Line Cooks, Line Cooks, Dishwasher Stewards
FLSA Status: Exempt
Job Summary
The Sous Chef is a hands-on position overseeing all aspects of the a la carte kitchen. This individual will assist the Executive Sous Chef and Executive Chef in supervising food production and leading the staff by setting the example and expectations for the team. They are to provide inspiring and strategic leadership while directing the training and daily operations of the department in support of the mission, core values, standards and goals established by Greenville Country Club.
Essential Duties Include, But Are Not Limited To
• Works alongside the culinary leadership team in the guidance and direction of kitchen staff. Assumes responsibility for the kitchen in absence of the Executive Sous Chef and Executive Chef
• Oversees the daily preparation of menu items and will ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by club’s standard recipes
• Fosters a work environment that plays an integral role in retaining staff
• Improves service by communicating and assisting staff to understand membership needs, providing guidance, feedback, and individual coaching when needed
• Empowers employees to provide excellent customer service
• Responds effectively to problems and member complaints
• Participates in daily staff line ups for the culinary and front of house staff and quarterly training programs
• Conducts daily station prep inventory controls and counts to ensure that all items are accounted for. Completes daily walkthrough of the kitchen area
• Assists the Executive Sous Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
• Prepares employee weekly schedules and monitors kitchen employees’ timecards to ensure compliance with posted schedules
• Consistently maintains standards of quality, consistency, cost, presentation, and flavor of foods
• Assists in food procurement, receiving, storage and issuing of food items
• Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
• Manages food and labor costs within budgeted guidelines
• Participates and attends weekly BEO meetings, manager meetings, and other meetings as required
• Makes recommendations to Executive Chef of any unscheduled maintenance, repairs or upkeep or equipment and other areas in the restaurant. Calls in maintenance orders as needed
Education And/or Experience
• Culinary degree or related training equivalent in the Hospitality/Restaurant industry required
• 2+ years of relevant work experience required
• Food Safety Manager Certification required or attained within first 30 days of employment
Job Knowledge, Core Competencies and Expectations
• Must be comfortable working in a shared space, with constant noise, without the use of a private office
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism, and collaboration
Physical Requirements
• Frequent lifting and carrying of items up to 50 lbs.
• Occasional pushing and pulling of items up to 50 lbs.
• Must be able to remain in a stationary position for long periods of time
• Must be able to work safely in a kitchen environment with high temperatures and humidity
Greenville Country Club management has designed this job description to present the key duties and requirements necessary to achieve the job’s results. It is not intended to be a comprehensive list of all duties, responsibilities, and qualifications. Management reserves the right to change, rescind, add, or delete the functions of this position at any time.
Hospitality
Management and Manufacturing
Full-time