Hybrid Sous Chef-Main na WASHINGTON GOLF & COUNTRY CLUB

Description

Responsible for coordinating food preparation and production as well as to assist the Executive Chef/Executive Sous Chef in supervising food production for all food locations, catering events and other functions. Also responsible to supervise and assist food production personnel with food production tasks as needed and ensure that quality and cost standards are consistently attained.

•  Prepare and directly supervise the preparation of a wide variety of breakfast items, soups, appetizers, sauces, meats, vegetables, starches ad sandwiches according to prescribed recipes
•  Assist the Executive Chef and Executive Sous Chef with inventories, pricing, cost controls, requisitioning, recipe development and issuing supplies and equipment for food production
•  Ensure proper staffing for maximum productivity and high standards of quality
•  Ensure all budgeted food, labor and kitchen supply costs are met on a monthly basis
•  Assist Executive Chef/Executive Sous Chef with supervision of employees, sanitation and safety, menu planning and related production activities
•  Prepare reports, costs menus, make schedules and perform administrative duties as assigned
•  Ensure that all opening and closing preparation, production and hygiene schedules are adhered to on a shift by shift basis
•  Maintain clean work areas, utensils and equipment
•  Clean and supervise the cleaning of cooking utensils, grills, fryers, ovens, sinks, table tops and other kitchen equipment; also responsible to maintain sanitation, health and safety issues in the work area
•  Attend to day-to-day problems and needs concerning food supplies and equipment and report to supervisor any unusual problems with supplies, equipment or working conditions
•  Ensure proper labeling, rotation and freshness of all food items: dispose of and record all spoiled or unattractive foods
•  Consistently maintains standards of quality, cost, presentation, and flavor of foods
•  May be required to prepare special items according to request by a member
•  Other duties as assigned

Requirements

•  High school diploma or GED; Culinary degree or Accredited certification preferred
•  3+ years of experience that is directly related to the duties and responsibilities specified
•  Knowledge of soup and sauce preparation
•  Obtain and maintain VA Food Service Sanitation Certification
•  Demonstrated ability to supervise and train employees and/or students, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels
•  Ability to plan a wide variety of menus, including international/ethic, dietary, financial and social considerations
•  Knowledge of ordering, inventorying and control of supplies, equipment, and/or services
•  Ability to interact with all departments and members professionally and courteously
•  Ability to ensure quality assurance programs in areas of responsibility
•  Ability to multi-task with a professional demeanor while meeting and exceeding expectations
•  Knowledge of set-up procedures for indoor, outdoor and special functions
•  Advanced skill in preparation, cooking and presentation of a wide variety of food
•  Working knowledge of food and wine pairing
•  Demonstrated organization and coordination skills
•  Ability to grasp, understand and train on front of the house techniques and service methods
•  Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
•  Demonstrated strong oral and written communication skills to a wide variety of constituents
•  Excellent interpersonal/relationship-building skills
•  Proven record of providing excellent internal and external customer service

Physical Demands and Work Environment

•  Must be able to sit, walk, squat, climb, reach, bend, stoop, twist, stand, clean and lift up to 40 pounds
•  Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases
•  Must be able to work within proximity to moving machinery
•  Independent mobility