Position summary:

            Assist the executive sous chef with managing the day-to-day culinary operations throughout the Winged Foot Golf Club campus. This will be accomplished through supervision, accountability, development and training of staff. Ensures a high level of standards are met at all times with member and guest experience, cost control, appropriation of funds with a focus on high levels in both food and kitchen safety. Sous chefs will take an active role in menu development and F&B Programing supported by fundamentals with an engaging creative approach.

Position Responsibilities:

• Menu and recipe development
• Inventory and food cost control
• Time Card / Punch edits and labor management
• Onboarding and new hire training and development
• Quality control in product and efficiencies
• Create prep and production list, drive results through accountability
• Order product, store and manage existing inventory
• Give direction to cooks and dishwashers in order to achieve established goals
• Works well with team and communicates efficiently
• Prepare dishes to standards, consistently and timely
• Organizes and prioritizes multiple projects to meet deadlines
• Proactive, creative and flexible when it comes to problem solving
• Practice safe and sanitary food handling and preparation procedures
• Takes direction from Executive Chef and Assistant General Manager when necessary
• Learns, understands and executes all stations including but not limited to; sauté, grill, garde manger, sides/ pizza stations, pastry and course cafes
• Assist with special menus and events
• Perform other kitchen duties as assigned

Qualification Standards:

• Food Handler’s certification is required
• Must demonstrate and have high level of cooking techniques, knife skills and general culinary knowledge
• Must demonstrate and have high level of food safety knowledge
• Must be able to operate cooking equipment safely and mindful
• Must have professional appearance and communicate with members in a professional way
• Must have basic knowledge of email, Excel, Word and other PC programs
• Precision with executing fundamental cooking techniques
• Knowledge and understanding of a broader scope of cuisines and cooking techniques
• Demonstrates a controlled sense of urgency
• Reliable and punctual

Education:

• High school diploma or GED
• Culinary school preferred

Experience:

• 5 or more years working on the line
• 3 or more years fine dining club experience or equivalent
• 2 or more years at Sous Chef, Jr. Sous or Lead Cook level

Physical Demands:

For a 40 hour work week

• 14 hours of standing
• 14 hours of walking
• 12 hours of repetitive movement- Cutting, bending, squatting, stooping, scrubbing, pushing, pulling, stirring, reaching, lifting, sitting, writing

Grooming:

 All employees must maintain a neat, clean and well-groomed appearance per club and County Health Department standards. Professional business attire required