Sous Chef
Company: Pinehurst Resort & Country Club
Location: Pinehurst
Posted on: January 27, 2023
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Job Description:
SUMMARY:
The primary purpose of the Sous Chef is to assist the Resort
Executive Chef, the Chef De Cuisine and Location Chef in the
management of kitchen department operations, in order to ensure the
highest levels of food quality, safety and sanitation are monitored
and maintained at all times.
EDUCATION and/or EXPERIENCE:
High School Diploma or General Education Degree required and a
minimum of five years' culinary and supervisory experience; or an
equivalent combination of education and experience. Culinary School
Degree preferred.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
-Responsible for the ordering and overseeing and/or performing
preparation of all foods during his/her shift, in accordance with
guidelines and standardized recipes set by Pinehurst Resort.
-Ensure all employees are properly trained and follow all safety
and sanitation precautions for his/her specific job.
-Responsible for placement and coordination of employee and their
daily tasks.
-Plays an active role into food specials of the day and seasonal
menu changes
-Responsible for inspection of all food to ensure its
consistency.
-Responsible for the proper set-up and presentation of all food and
buffets throughout shift.
-Ensure all buffet food is being monitored and changed throughout
entire specified time of buffet.
-Ensure all employees adhere to scheduled hours. Must sign off and
explain any changes or additional hours necessary beyond original
schedule.
-Ensure proper communication is taking place with the Resort
Executive Chef so that all pertinent information necessary for
business is relayed.
-Responsible for communication with the front of the house captains
and/or managers.
-Responsible for the annual performance review of respective
department's employees.
-Responsible for the daily kitchen shift meetings and communicating
the Safety and Sanitation topics, according to the department's
Annual Safety Calendar/Program.
-Responsible for filling out and following through with any
necessary Incident Reports during respective shift.
-Assume responsibility for appropriate kitchen business in absence
of Resort Executive Chef
-Be proactive in any and all situations which could arise that may
have an adverse effect on the integrity of the kitchen culinary
operation. Make sound judgment calls and decisions based upon the
principles of the Pinehurst Resort and Resort Executive Chef.
-Work with the Steward Supervisor and/or Executive Steward in
filling out necessary equipment requisitions for culinary equipment
needs.
-Plan and execute monthly departmental Inventory process, according
to Resort/EATEC standards.
-Ensure the employee meals are prepared to the highest quality
standards. Handle any needs that arise and address any
concerns.
-Utilize Recipe, Requisition, and other features of the EATEC
system.
SUPERVISORY RESPONSIBILITIES:
Supervises a range of 15-20 employees in the Hotel Kitchen, and
carries out supervisory responsibilities in accordance with the
organization's policies and applicable laws. Responsibilities
include interviewing, hiring, and training employees; planning,
assigning, and directing work; reviewing performance; rewarding and
disciplining employees; addressing complaints and resolving
problems.
PHYSICAL DEMANDS:
The physical demands described here are representative of those
that must be met by an employee to successfully perform the
essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the
essential functions.While performing the duties of this job, the
employee is regularly required to stand; walk; sit; use hands to
finger, handle, or feel; reach with hands and arms; climb or
balance; stoop, kneel, crouch, or crawl; talk or hear and taste or
smell. The employee must regularly lift and /or move up to 50
pounds.Specific vision abilities required by this job include close
vision, distance vision, color vision, peripheral vision, depth
perception and ability to adjust focus.
WORK ENVIRONMENT:
The work environment characteristics described here are
representative of those an employee encounters while performing the
essential functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the
essential functions.The noise level in the work environment is
usually moderate.
Keywords: Pinehurst Resort & Country Club, Fayetteville , Sous Chef, Hospitality & Tourism , Pinehurst, North Carolina
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