Sous Chef
$65,000–$65,000 year
On-siteManakin-Sabot, Virginia, United States
Job Summary
Oversee food preparation, kitchen sanitation, labor costs, and recipe development while managing monthly and yearly budgets. Coordinate purchases for top quality and price effectiveness, consult with managers on banquet services and event arrangements, and plan menus based on guest numbers and market conditions. Directly supervise kitchen staff for daily soup, sauce, and special preparation, ensuring adherence to standard recipes for quality, cost, and presentation. Maintain Hermitage Country Club standards in dining rooms and employee meals, assist with inventories and cost controls, and assume complete kitchen charge during the Executive Sous Chef's absence. Expedites orders during peak hours, resolves guest complaints, and ensures proper sanitation practices. Requires high school diploma, culinary degree, food safety certification, and extensive production and management experience.
Required Qualifications
- High school diploma or equivalent
- Culinary degree from approved school or completion of an approved apprentice program
- Food safety certification
- Possesses a knowledge of the culinary profession and problems relevant to the management of the kitchen
- Extensive food production experience
- Management and administrative skills
- Able to regularly lift, push, pull and /or move up to 50 pounds
- Able to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend
- Continuous repetitive motions
- Work in hot, humid, and noisy environment
- Unpredictable working hours based on members needs and business demands
- Oversees the supervision of 15+ kitchen employees
- Maintain established labor costs and policies
- Assist in maintaining kitchen sanitation standards and kitchen safety standards
- Maintain uniform standards
- Evaluate employees according to Hermitage Country Club Guidelines
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