Sous Chef at BallenIsles Country Club

, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Aug, 26

Salary

0.0

Posted On

30 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Kitchen Management, Cost Control, Sanitation Management, Inventory Management, Staff Training, Menu Development, Budgeting, Health Department Compliance, Staff Supervision

Industry

Spectator Sports

Description

Deering Bay Yacht and Country Club, located in Coral Gables, FL, is pleased to announce an excellent career opportunity for a Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality-focused property organization. As part of Troon, you’ll contribute to a global leader in golf and community management. Key Responsibilities of the Sous Chef: * Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. * Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis. * Monitors and checks the maintenance of all kitchen equipment daily. * Maintains and directs a quality sanitation program. * Maintains and implements daily food prep lists. * Assists Executive Chef with the ordering of all food products. * Assigns duties to associates for efficient operation of the kitchen. * Maintains and evaluates existing food concepts. Assists in the development of new food concepts. * Assists in the achievement of budgetary objectives for the Food and Beverage Department. * Processes requisitions for supplies quickly and accurately. * Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs. * Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations. * Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems. * Assists in the management of department members that may include, but is not limited to: Cooks, Stewards. * Incorporates safe work practices in job performance. Minimum Qualifications for the Sous Chef: * Associate's degree (AA); or two to three years of related experience and/or training. Other Qualifications: * Food Safety and Sanitation Training * • Regular and reliable attendance. About Troon Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com [http://www.troon.com/]. 

Responsibilities

Oversees food preparation and production to ensure high quality and consistency while managing kitchen staff and sanitation programs. Assists the Executive Chef with ordering, budgeting, and the development of new food concepts.