The Highlands is looking for strong candidates to fill the position of Sous Chef at the Country Club of Boyne. As Sous Chef, you will provide leadership, training and hands-on management of the kitchen staff. The Sous Chef provides a consistent product following recipes and standards set forth by the Executive Sous or Chef de Cuisine. You will also be helpful in managing costs as well as ensuring all staff under direct supervision are focused and demonstrate a guest-centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests.
Responsibilities
Essential Job Functions (including but not limited to):
Ensure exceptional quality of all ingredients, preparation and plating of food items
Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management
Work closely with the Executive Sous on costing, production and control for proper recipe execution and waste management
Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests
Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines
Assess the need for and report necessary kitchen repairs
Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines
Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with the company’s hiring policies
Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations
Assure and/or conduct ongoing training and professional development of kitchen staff
Step in for other kitchen staff as needed
Attend staff and management meetings as needed
Other duties as assigned by supervisor or other management
Additional responsibilities as assigned by your manager
Serve Safe Certification or the ability to obtain during first 30 days of employment (provided by the company)
Minimum 1 year experience in a professional busy kitchen, pubs and restaurant environment preferred
Able to deliver and exceed the expectations of a highly demanding clientele
Professional appearance and manner, good character to work in a fast-paced team
Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste texture, temperature and presentation and preparation