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Position Summary:
As a key member of the propertys Food and Beverage team, the Sous Chef must possess the management and leadership skills to assist the Executive Chef in building and developing a highly motivated and professional staff to run an efficient, service-oriented kitchen and banquet operation as well as proven experience to be able to be responsible and accountable for food production and presentation to restaurant guests and staff as directed by the Executive Chef.
Qualifications, Knowledge and Skill Requirements:
5 years minimum of Culinary Experience
Must have supervisory and leadership skills
Must be dependable
Must be able to work well in a fast paced environment
Must be well organized and detail-oriented
Must have strong communication and interpersonal skills
Must be proficient in the use of Word, Excel and Outlook
ServSafe Certified Preferred
Position Responsibilities:
Evaluates food products to assure that quality standards are consistently attained
Performs daily walk-through to ensure full compliance with Department of Health regulations
Upholds BCG Food and Beverage policies
Ensure the proper handling/storage of all food items in accordance with sanitation/health regulations
High Standards of personal hygiene
Supervise the daily food production operations
Ensure that the customers expectations are consistently exceeded at all times
Implement and support all course policies and programs as communicated by management.
Perform specialty projects as assigned by the Executive Chef
Undertakes responsibility for kitchen in absence of Executive Chef
Perform other duties as assigned
Working Conditions:
Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
The employee will be required regularly to reach with arms and hands
The employee occasionally will be required to lift up to 50lbs.
Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
Noise level is typically moderate to loud
Work extended hours during golf and holiday season
Work weekends and holidays
All job descriptions are subject to a periodic review. Additional duties will be assigned occasionally by management.
