Sous Chef/Assistant Kitchen Manager

Title of Position:   Assistant Kitchen Manager/Sous Chef

Department:       Golf

Reports To:          Food & Beverage Manager

Status:                 Full-Time Position

Dated:                July 2024

FLSA:                   Exempt

General Summary:

Under general supervision of the Food & Beverage Manager, the Assistant Kitchen Manager should possess exceptional culinary skills, leadership abilities, and a passion for creating exquisite dishes. The Sous Chef will work closely with the Head Chef to ensure the highest quality of food production, maintain kitchen efficiency, and uphold our standards of excellence. Peak season includes long hours, weekends, and holidays.

Essential Duties & Responsibilities:

1. Assist in designing and implementing creative and innovative menus that showcase the restaurant's concept and meet guest expectations.
2. Execute and supervise the preparation, cooking, and plating of dishes to maintain consistent taste, presentation, and quality.
3. Oversee the proper handling and storage of ingredients, ensuring food safety and sanitation standards are met.
4. Lead by example, motivating and guiding kitchen staff to perform at their best and adhere to established recipes, techniques, and guidelines.
5. Train and mentor junior kitchen staff, fostering a positive and collaborative work environment.
6. Collaborate with the Head Chef to create an efficient schedule, allocate tasks, and manage staffing levels to meet business demands.
7. Ensure smooth kitchen operations by coordinating and communicating effectively with various departments, including front-of-house staff and management.
8. Monitor food inventory levels, order supplies, and manage kitchen equipment maintenance to guarantee uninterrupted service.
9. Conduct regular quality checks on food preparation and presentation, addressing any discrepancies or concerns promptly.
10. Implement quality control measures to maintain high culinary standards and ensure guest satisfaction.
11. Collaborate with the culinary team to brainstorm and develop new dishes, keeping up with industry trends and evolving customer preferences.
12. Contribute creative ideas and assist in menu planning, including specials and seasonal offerings.
13. Assist in controlling food costs through efficient portion control, minimizing waste, and optimizing ingredient usage.
14. Monitor and analyze food cost reports, working alongside the management team to make necessary adjustments.
15. Maintain a safe and clean kitchen environment by enforcing strict adherence to health, safety, and sanitation guidelines.
16. Conduct regular inspections to identify and rectify potential hazards or violations.
17. Other duties as assigned.

Knowledge, Skills, and Abilities Required: