Job Summary: Responsible for daily operation of the kitchen, including ordering, purchasing and food production. Ensure the quality, consistency, sanitation and cost standards. The Sous Chef will assist the Banquet and Executive Chef in managing the culinary operations of Tahoe Mountain Club. This role will be responsible for ensuring the highest level of food quality and presentation, as well as supervising the kitchen team in the preparation, cooking, and plating of all menu items. Must have at least two years of management experience
Job Tasks (Duties):
- Assist the Banquet and Executive Chef in menu planning, recipe development, and culinary operations management
- Supervise the kitchen staff in the preparation and cooking of all menu items, ensuring that all food is cooked to the highest quality standards and presented attractively
- Assist in the training and development of kitchen staff to ensure that they are properly trained and follow established recipes, cooking techniques, and presentation standards
- Oversee the inventory and ordering of all kitchen supplies and ingredients, and ensure that food costs are kept within budget
- Maintain a clean and organized kitchen, and ensure that all equipment is properly maintained and in good working order
- Ensure compliance with all health and safety regulations, and maintain a safe and sanitary kitchen environment
- Assist the Executive Chef in managing and controlling labor costs, and ensure that all kitchen staff are following established scheduling and timekeeping procedures
- Develop Daily Operating Procedures and Policies-Set up standards and pars for each station based on the amount of volume the kitchen is doing. Be consistent in following operating procedures and kitchen policies.
- Provide immediate and timely service to all members and their guests according to club standards.
- Responsible for having thorough knowledge of (menu items and beverage) F&B operations, golf products/services.
- Notify supervisors of customer complaints at the time that they occur.
- Knowing how to set pars for prep list for that week
- Able to Execute a wedding from start to finish and lead a team if chef is absent.
- Works at fast past while maintaining consistency and efficiency.
- Knowledge of ordering based on menus and pars
- Able to work in a high stress environment while keeping composer.
Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks, not specifically addressed above.