Restaurant Sous Chef

Description

Restaurant Sous Chef - Colleton River Club 

A fantastic opportunity is waiting for you! 

Join Our Team at the Prestigious Colleton River Club! 

Are you ready to take your career to new heights? Are you innovative and creative in the kitchen? Do you have a passion for providing exceptional service and want to work in an upscale environment? Would you enjoy working in the most beautiful place in the Lowcountry? Are you energetic, reliable, a responsible team player and a dynamic leader? 

Look no further than the Colleton River Club! 

We are currently seeking a talented and dedicated individual to join our esteemed team as Restaurant Sous-Chef in delivering warm and gracious hospitality to our members and guests. 

The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet appointed. This includes collaboration in creating menus, managing kitchen staff, ordering, and purchasing stock, plating design, ensuring the quality of the meals that are served in the restaurant appointed, providing the optimal service possible while operating within predetermined budgetary limitations. Collaborate with the Clubhouse manager in FOH training regarding food service as the Executive Chef or Chef de Cuisine request. 

ESSENTIAL FUNCTIONS: 

• Ensure that all food meets the highest quality standards and service. 
• Assist in the supervision of the kitchen areas he/she is appointed. 
• Assure and enforce best practices for safety and sanitation in the kitchen to local, state & federal health Departments. 
• Assist that purchases are made to the specifications set by the Executive Chef or Chef de Cuisine and make appropriate recommendations to such when specification changes are warranted.   
• Assist in inspecting all storage areas to ensure that all equipment is functioning properly. Assess the need for and report necessary kitchen repairs to the Executive Chef or Chef de Cuisine. 
• Assure proper use, production, and rotation of goods. 
• Develop and propose new items for menu following the Executive Chef or Chef de Cuisine guides and budgetary limitations. 
• Assure and/or conduct ongoing training and professional development of kitchen staff in guidance of the Executive Chef or the Chef de Cuisine. 
• Attend staff and management meetings as needed. 

MARGINAL FUNCTIONS: 

• Assist in maintaining adequate training programs for kitchen personnel in collaboration with the Executive Chef or Chef de Cuisine. 
• Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. 
• Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets. 
• Ensure that the kitchen is prepared to start service on a timely basis. 
• Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation   are minimized. 
• Ensure that plates issued to servers are garnished properly and have good eye appeal. 
• Ensure that plates and utensils used are clean. 
• Responsible for the sanitation of all food preparation and storage areas and equipment. 
• Inspect all equipment for proper maintenance and report deficiencies to the Executive Chef or Chef de Cuisine. 
• Ensure that an adequate supply of equipment is available.    
• Perform other related duties as requested by the Executive Chef or Chef de Cuisine. 
• Make profit improvement recommendations to the Executive Chef or Chef de Cuisine. 
• Practice safety standards and report any unsafe conditions to the Executive Chef or Chef de Cuisine. 
• Responsible for care of equipment.   
• Remain alert, courteous, and helpful to the staff & guests at all times.  

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 

To perform this job successfully, an individual must be able to perform each essential and marginal duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  

• Associate degree in culinary arts or equivalent apprenticeship. 
• Minimum three (3) years’ experience in a luxury hotel/resort or restaurant. 
• Ability to communicate effectively. 

Physical Demands & Work Environment: 

The physical demands and work environment described here are representative of those that must be met to successfully perform the essential functions of the job.  

• Be in approved uniform attire and ready to work at scheduled time. 
• Be in obs