Sous Chef - full-time with benefits

Title: Sous Chef – full-time with benefits

Reports to: Executive Chef, General Manager

Supervises: Banquet Chef, Garde Manger Chef, and all culinary and utility staff.

Qualifications:

• High school diploma
• Three or more years in a similar position
• Ability to work necessary hours
• Ability and desire to withstand prolonged periods of standing
• Positions requires bending, reaching, twisting and lifting (weights at a minimum of 30 lbs)
• Displays leadership skills under the supervision of the Executive Chef

Primary Financial Responsibilities:

• Achieving budgeted payroll costs
• Achieving budgeted food costs

Position Summary: The Sous Chef is part of a team that consists of the Executive Chef, the Banquet Chef, and the Garde Manger Chef. The team aggressively pursues methods to improve the department’s products and services. The position is responsible for all kitchen and utility functions in the Executive Chef’s absence.

Job Duties:

    Serves as a positive role model by:

• Adhering to the same standards of service and behavior that peers are required to uphold
• Maintaining a positive and friendly demeanor at all times
• Working with subordinates to meet member’s needs
• Representing the Club in its relationships with members and vendors

   Ensures that the staff under their direction is competent, efficient, effective and service oriented by:

• Teaching and rewarding appropriate behaviors
• Recognizing inappropriate behavior and counseling using proper coaching techniques
• Employing appropriate interviewing and hiring techniques

   Participates in the operations of the kitchen by:

• Devising unique dinner specials
• Addressing member questions/concerns in the event of the Executive Chef’s absence
• Working on the line during peak business hours as needed
• Assisting the Executive Chef with special projects as assigned

   Continually upgrades services by:

• Maintaining creativity, quality, production, expediency and cost controls
• Maintaining sanitation standards as deemed needed by the state of Michigan, USDA, and Wayne County Health Department
• Retaining certification in sanitation as required by the Wayne County Board of Health
• Advising the Executive Chef on maintenance and repair needs in the kitchen
• Keeping all areas of the kitchen neat and clean
• Being aware of all Club functions and the progress of kitchen production in relation to functions

   Continues own education and development by:

• Seeking and participating in classes and seminars
• Seeking input from co-workers and subordinates on their own performance

   Results on which performance will be evaluated but are not limited to:

• Being attentive to the needs of the members
• Works as a team
• Maintaining good hygiene and professional appearance

Benefits:

• Health Insurance
• Dental Insurance
• Optical Insurance
• STD, LTD
• Life Insurance
• 401K – with employer match
• Paid Holidays
• Paid Vacation

All candidates must show proof that they are eligible to work in the US, and pass all pre-employment drug screening and background checks.