CANDIDATE REQUIREMENTS:

• 5 years experience in high volume, upscale casual dining
• 2 years in supervisory or sous chef roles
• Culinary degree preferred
• Must be a leader, motivator, and carry a high level of professionalism at all times
• Must be creative and a student of the craft, constantly learning and teaching
• Have the ability to work as part of a team within a kitchen at Hideaway Beach Club.
  Sous Chef Duties
• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and features to ensure that methods of cooking, garnishing and portion sizes are as prescribed by Executive Chef
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes complete charge of the outlet as assigned by the Executive Chef
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
• Communicates proper staffing for maximum productivity and high standards of quality to the Executive Chef
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Personally works in any station as assigned by the Executive Chef.
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
• Assists in maintaining security of kitchen including equipment, food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours when needed.
• Supervises, trains and evaluates kitchen personnel.
• Coordinates buffet presentations in conjunction with Banquet Chef
• Inspects presentation of food items to insure that quality standards are met.
• Reports all member/guest complaints to the Chef and assists in resolving complaints.
• Maintains current ServSafe Manager Certification.
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef.
• Attends weekly Food and Beverage meetings to review daily operations and BEO’s.
• Maintains excellent attitude towards Executive Management, members and co-workers.
• Sous Chef requires excellent work ethics so as to lead by example.
• Adheres to all policies and procedures, memos and oral instructions.
• Fully embodies our core values of Team, Excellence, Integrity and Loyalty and works to instill and carry these values with the entire team

Please refer the Job description for details