Sous Chef - Columbia Club Inc.

Sous Chef

Reports to: Executive Chef

Supervises: Line Prep Cook; Salad Preparation; Sanitation

Education and/or Experience: 

• A degree from post-secondary culinary arts program. 
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is               required.

Job Knowledge, Core Competencies and Expectations

• Must be familiar with and have worked with all kitchen equipment. • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. • Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. • Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. • Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

• Serve as Chef in First Floor Kitchen. Assist the Executive Chef in supervising food production for all food outlets, mainly the Hensley Grille & Harrison Room (1st floor Kitchen).

Job Tasks/Duties

• Prepares or directly supervises first floor kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Club’s standard recipes.

• Assists the Executive Chef with seasonal rotation of menus for Hensley Grille, Harrison Room, and French Room.

• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

• Assumes charge of the kitchen in the absence of the Executive Chef.

• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.

• Consistently maintains standards of quality, cost, presentation and flavor of foods.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.

• Personally works in any station as assigned by the Executive Chef.

• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).

• Consults with dining service personnel during daily line-ups.

• Assists in maintaining security of kitchen, including equipment and food and supply inventories.

• Assists in food procurement, delivery, storage and issuing of food items

• Expedites food orders during peak service hours.

• Supervises, trains and evaluates kitchen personnel.

• Reports all member and guest complaints to the Executive Chef and assists in resolving complaints.

• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

• Understands and consistently follows proper sanitation practices including those for personal hygiene.

• Attends staff meetings.

• Performs other appropriate tasks assigned by the Executive Chef.

Licenses and Special Requirements

• Food safety certification.

• Certification from American Culinary Federation or other hospitality association. Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

• Push, pull or lift up to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid and noisy environment.