Sous Chef

Job Purpose: The Sous Chef is responsible for the day-to-day operation of the kitchens (19th Hole -seasonal, Numa, Casino & Banquets). Working closely with the Head Chef, the Sous Chef will perform supervisory responsibilities such as scheduling, assigning and directing work and employee management. You would uphold performance standards, policies and procedures such as cooking methods and quality standards while ensuring compliance with food and kitchen-related safety and health regulations. The Sous Chef is expected to cook and assist line cooks in cooking quality food in a clean organized manner and assumes responsibility for quality of products served. The Sous Chef will act as Head Chef in their absence.

Ability to cook meats, fish, vegetables, soups and other hot food products accurately and efficiently
The ability to display creativity in food preparation and presentation
Knowledge of the accounting aspects of food and beverage with the appropriate mathematical skills
Ability to develop, cultivate and lead a team
Ability to schedule staff according to service requirements
Demonstrates the ability to communicate effectively and keep others informed
Demonstrates the ability to work as part of a team by being helpful, interacts with others tactfully, resolves conflicts appropriately, and adapts to change.
Demonstrated accountability by planning ahead, managing time well, being on time, being cost conscious, and has a willingness to learn
Demonstrates a high level of Guest Focus by striving for high guest satisfaction
Knowledge of Microsoft Office and other computer applications