Sous Chef
Promontory Club is looking to fulfill vacancies for a Sous Chef for the Shed Restaurant. We are interviewing Sous Chefs with the experience of service delivery in an upscale atmosphere demonstrating the grace and hospitality indicative of a superior quality restaurant.
POSITION PURPOSE: Work under the direction of the Executive Chef execute menus while supervising and coordinating the work of all kitchen employees. Ordering and receiving of all food/dry storage products. Maintain monthly inventories and awareness of food costs. Maintain promontory standards for quality and profitability of the kitchen. Plan, coordinate and execute club, member, golf and tennis events requiring catering needs. Maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision. Meets and surpasses members'/guests' expectations for all Promontory catered events. Develop and lead a positive approach to communication and staff development. Facilitate a great work environment through leadership, training, and motivation.
REGULAR ASSIGNED DUTIES:
Maintain a positive attitude at all times.
Be an ambassador for the food and beverage management team with regards to internal and external customers.
Create a positive work environment for all employees, culinary and service.
Lead a staff that includes: all kitchen employees, cooks, dishwashers, purchasing and receiving, banquet operations and satellite food locations.
Provide food product training to service staff.
Establish and institute new menus in all assigned locations with assistance of the Executive Chef at least three times per year.
Quality control of final food production as it affects taste, presentation, and service.
Establish standards and hold the staff responsible to meet menu requirements.
Cultivate relationships with local vendors wherever possible to obtain the freshest highest quality ingredients.
Coordination of Food and Beverage purchases to ensure top quality and price effectiveness.
Maintain an in-depth knowledge of financial results including food cost, labor, and miscellaneous serving equipment. Balance budget requirements with excellent product and service.
Suggest and assist in purchase of equipment utilizing the three-bid system.
Hold weekly meeting with kitchen staff and monthly meetings of all employees.
Involved in the menu development for all banquet or catered events as assigned.
Meet with the Executive Chef on immediate concerns and future projects.
Review of all inventories and transfers prior to submission to accounting.
Review and implementation of staff scheduling on a weekly basis to obtain maximum efficiency.
Recruiting, hiring, retention, and discipline of any employee under his/her responsibility.
Perform employee evaluations to meet Promontory standards.
Assist in preparation of annual budgets and monthly/yearly budget analysis with the Executive Chef.
Maintain kitchen cleanliness to a very high standard. Always in compliance with health department standards.
Review, document, and respond to temperatures while maintaining a daily log for quality control and health department standards.
Provide total ACCOUNTABILITY for the cleanliness and sanitation of all assigned food production areas.
Perform daily line inspections to insure food safety and proper labeling/rotation of product.
Meet with members as necessary to plan upcoming events.
Billing of functions and distribution to be done in a timely fashion.
Provide input in the planning of annual special events.
Coordinate with the Executive Chef and Fine Dining Manager relating to the scheduling of dining Room Staff and Banquet Staff to ensure that we have proper coverage.
Work with the Executive Chef to ensure that there is a coordinated effort to achieve the desired results of each function.
Participate in the setup and breakdown of banquet and catering events as needed.
May be required to produce cost analysis of events for billing and budgeting purposes.
Responsible for coding all F&B maintenance invoices, completion of purchase orders, and contracts on a timely basis.
Work with Culinary staff to prepare a recap of functions to remain on file.
Maintain high visibility during functions, responsible for the on-going updates and revisions to functions.
Must attend weekly Food & Beverage and Operations meetings.
Deliver on any other reasonable request of senior management.
EDUCATIONAL REQUIREMENTS OR EQUIVALENT:
High School diploma or equivalent.
Culinary degree from approved school or at least 3 years of industry experience. Maintain ServeSafe certification.
SPECIALIZED KNOWLEDGE:
Knowledge of the culinary profession and problems relevant to the management of the kitchen.
Food & Beverage background, Hotel Management Program.
PREVIOUS EXPERIENCE REQUIRED:
Extensive food production experience and 1 year minimum in culinary management and administrative skills.
WORKING KNOWLEDGE TO BE ACQUIRED ON JOB:
Policies and procedures of Promontory.
UNUSUAL PHYSICAL REQUIREMENTS:
Must be able to lift a minimum of 75lbs.
UNUSUAL WORKING CONDITIONS:
Must be willing to work various hours, holidays, weekends and long hours on feet.
Elevated above the distractions, Promontory has received universal acclaim as a destination where life’s greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community – which spans more than 11 square miles – features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close.