Executive Sous Chef

Considerada dentro de las mejores canchas privadas de New Jersey, TPC Jasna Polana es una cancha de golf de par 72 de 7.098 yardas que se encuentra ubicada sobre una superficie de 230 acres de deslumbrantes paisajes en el corazón de Princeton.  Este campo de golf diseñado por Gary Player, es la obra central de un club privado exclusivo que ostenta una variedad de amenidades y servicios de golf, restaurante y alojamiento en un entorno original y natural. El verdaderamente exclusivo Clubhouse de TPC Jasna Polana cuenta con varias áreas de gastronomía y relax, además de salas para eventos que se utilizan para esparcimiento de los socios e invitados. 

¡Mejore su carrera como parte de nuestro equipo con la red TPC!

This position will utilize personal creative talent to create original, creative menu items and displays. Perform creative methods of cooking, portion control, and garnish. Assist in the planning and scheduling of the kitchen staff and supply requirements for the culinary department. Assist in the accountability for cost, utilization, and performance of employees and equipment.

QUALIFICATIONS

• High school diploma or equivalent education
• Culinary degree or equivalent training
• Thorough knowledge of culinary concepts, practices, and procedures as well as food preparation and kitchen maintenance operations procedures as would normally be acquired through at least four years’ culinary experience in progressively responsible positions
• Prior supervisory experience required

 

RESPONSIBILITIES/DUTIES

• Assist the Executive Chef with creating various menu items for a la carte and banquet menus
• Create daily specials that reflect the operating concept and demonstrate creative use of food, materials and equipment 
• Create imaginative and artistic theme decorations for banquets and buffets, which may include ice displays
• Prepare and produce all menu items according to standard recipes and ensure that they are presented to standards established by PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction
• Lead and direct the work of others which includes, assisting the Executive Chef with recruiting, hiring, training, scheduling and performance reviews of the kitchen staff
• Train and supervise cooks in preparing menu items according to recipes cards and plating specifications
• Train and supervise ware washers in operating and using dish machine and three compartment sink to ensure high quality of sanitation standards
• Train and supervise all kitchen staff to maintain high sanitation and safety standards ensuring that cleanliness and safety is maintained throughout the kitchen and dumpster areas
• Maintain high standards of quality of food production to ensure member/guest satisfaction
• Use and operate large mixers and meat slicers
• Assist in the implementation and maintenance of purchasing procedures to ensure that proper quantities of product are on hand and that food products are maintained at established levels
• Handle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy.  Resolve problems quickly in an objective manner
• Utilize ChefTec to manage food inventory and production
• Assist in maintaining internal controls for the Food & Beverage Department. Conduct or supervise monthly food and beverage inventories      
• Assist in the development and maintenance of the marketing and promotional programs as related to the Food & Beverage Department
• Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef and the Chef de Cuisine
• Assist the Executive Chef in the implementation of training programs which continue to strengthen and improve the skills of all kitchen employees
• Oversee the set-up and break-down of buffet tables and carving stations for special functions
• Work with service staff to improve speed and consistency of service relating to food pick up
• Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff
• Maintain responsibility for the Food & Beverage sales, expenses, and profit goals as outlined in the Food & Beverage Operating Plan/Budget
• Answer telephone and communicate information to callers in a pleasant and professional manner
• Pleasantly greet members and guests and consistently demonstrating our Service Excellence philosophies
• Operate within all established guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc
• Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT

This job operates in a pro