Sous Chef- Grill Room

Job Description

Job Description

Fiddler's Elbow is a team-oriented, service-driven, think-outside-the-box kind of place. We are fueled by our family-centered culture, with core values of commitment, loyalty, professionalism, community, friendliness, respect, and integrity. We are revolutionizing the way people think of country clubs.

At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members.

Benefits include:

• Competitive pay
• 2 days off per week
• Career advancement opportunities within our Club Development and Continuing Education Opportunities CMAA Membership & more!
• Comprehensive healthcare, dental and vision package
• Flexible Spending & Dependent Care Accounts
• Paid Time Off (Vacation, Sick and Holiday)
• 401(k) Plan, eligibility after 1 year of employment
• Life insurance
• PLUM Benefits
• Holiday bonus
• Golf, Paddle/Tennis, and Fitness Privileges
• Annual Summer and Holiday employee events
• Uniform provided

AT FIDDLER'S YOU WON'T JUST BE JOINING A TEAM.

YOU WILL BECOME PART OF A FAMILY! Apply today.

Position: Sous Chef

Department: Culinary

Supervisor: Executive Chef/Director of Food and Beverage, Chef de Cuisine

Supervises: Cooks, Pantry and Dishwashers

Summary of Responsibilities

The Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Kitchen personnel will also be under the Sous Chef’s supervision. This role will represent Fiddler’s Elbow culture through their leadership skills, demeanor and work ethic.

Tasks/Duties/Responsibilities:

• Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met
• Utilize a hands-on approach to training and development of kitchen staff
• Maintain standards of quality, cost, presentation and flavor of foods
• Work in any station as needed
• Expedite during peak service hours
• Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment
• Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback
• Maintain organization in kitchen and storage areas
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Create weekly specials
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes
• Supervise, train and evaluate kitchen personnel
• Monitor kitchen employees’ time cards to ensure compliance with posted schedules
• Consult with dining service personnel during daily line-ups
• Assist in controlling food and payroll costs to achieve maximum profitability
• Ensure appropriate staffing needs are met for maximum productivity and high standards of quality
• Follow all safety and sanitation policies when handling food and beverage
• Reports all member/guest complaints to the Chef and assists in resolving complaints
• Stay current on regional and national food trends, seasonality, etc.
• Possess ability to follow and enforce company policies and procedures
• Perform other duties as assigned by Executive Chef

Skills:

• Coordination
• Monitoring
• Active Listening
• Strong Communication
• Leadership
• Time-Management
• Ability to Multi-Task

Work Styles:

• Attention to Detail
• Dependability
• Stress Tolerance
• Cooperation
• Persistence

Required Education/Experience:

• Culinary Arts degree preferred
• At least 3-5 years supervisory experience
• Previous experience in a Country Club/Resort atmosphere preferred

Required Qualifications:

• Must be a citizen of the USA or possess a valid work permit

Working Conditions/Physical Requirements:

• Conditions in the kitchen are sometimes hot, cold and humid
• Ability to lift upwards of 50 pounds, frequently lift 20 pounds
• Utilization of both hands
• Ability to stoop, bend, lift
• Ability to be on feet for extended periods of time
• Must be able to work weekends, holidays, days/nights

Safety Hazards:

• Sharp knives
• Band Saw
• Mixing machines and other food preparation equipment
• Chemicals

Benefits:

• Golf privileges
• Staff development days
• 401(k)
• Health, vision & dental insurance
• FSA

Classification:

FLSA – Non-Exempt

Full-Time, Non-Seasonal