ports Illustrated Clubhouse is Hiring a PM Sous Chef
The Sous Chef oversees all aspects of kitchen execution and food production, including a la carte service, parties/functions and outside catering.
In addition to overseeing kitchen execution, the Sous Chef is to lead the kitchen in accordance to all of company policies, standards, recipes and procedures. Sous Chefs report to the Executive Sous Chef as well as the Executive Chef.

Job duties include:

• Aid the Executive Chef in overseeing and impacting kitchen production, through both quality and timeliness of food service, giving the best possible food to our guests.
• Ensuring training and development of all staff in the kitchen, providing coaching when necessary, to promote and uphold our recipes, standards and procedures.
• Overseeing that all areas of the kitchen are compliant with the highest level of cleanliness and organization.
• Maintain and impact all financial aspects of the kitchen, through managing labor and food costs within allotted budgets.
• Clearly and openly communicate with both Kitchen and FOH management/supervisors, detailing any and all needs of the business.

Requirements: Culinary education trade papers, red seal certification or equivalent experience in a previous kitchen role.
Strong background in all areas of a commercial kitchen.
Ability to understand and maintain operating food and labor budgets.
Extensive knowledge of food handling and sanitization standards. Effective decision making and problem solving skills. Strong interpersonal skills and ability to give direction to staff.
Showcase general leadership qualities and a positive attitude.

REQUIREMENTS

Sports Illustrated Clubhous

• Aid the Executive Chef in overseeing and impacting kitchen production, through both quality and timeliness of food service, giving the best possible food to our guests.
• Ensuring training and development of all staff in the kitchen, providing coaching when necessary, to promote and uphold our recipes, standards and procedures.
• Overseeing that all areas of the kitchen are compliant with the highest level of cleanliness and organization.
• Maintain and impact all financial aspects of the kitchen, through managing labor and food costs within allotted budgets.
• Clearly and openly communicate with both Kitchen and FOH management/supervisors, detailing any and all needs of the business