Sous Chef-Main at Washington Golf & Country Club

Arlington, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jul, 26

Salary

0.0

Posted On

05 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Kitchen supervision, Menu planning, Inventory management, Cost control, Sanitation and safety, Recipe development, Staff scheduling, Leadership, Quality assurance, Multi-tasking, Communication skills, Customer service, Food and wine pairing, Administrative duties

Industry

Food and Beverage Services

Description

Description Responsible for coordinating food preparation and production as well as to assist the Executive Chef/Executive Sous Chef in supervising food production for all food locations, catering events and other functions. Also responsible to supervise and assist food production personnel with food production tasks as needed and ensure that quality and cost standards are consistently attained. Prepare and directly supervise the preparation of a wide variety of breakfast items, soups, appetizers, sauces, meats, vegetables, starches ad sandwiches according to prescribed recipes Assist the Executive Chef and Executive Sous Chef with inventories, pricing, cost controls, requisitioning, recipe development and issuing supplies and equipment for food production Ensure proper staffing for maximum productivity and high standards of quality Ensure all budgeted food, labor and kitchen supply costs are met on a monthly basis Assist Executive Chef/Executive Sous Chef with supervision of employees, sanitation and safety, menu planning and related production activities Prepare reports, costs menus, make schedules and perform administrative duties as assigned Ensure that all opening and closing preparation, production and hygiene schedules are adhered to on a shift by shift basis Maintain clean work areas, utensils and equipment Clean and supervise the cleaning of cooking utensils, grills, fryers, ovens, sinks, table tops and other kitchen equipment; also responsible to maintain sanitation, health and safety issues in the work area Attend to day-to-day problems and needs concerning food supplies and equipment and report to supervisor any unusual problems with supplies, equipment or working conditions Ensure proper labeling, rotation and freshness of all food items: dispose of and record all spoiled or unattractive foods Consistently maintains standards of quality, cost, presentation, and flavor of foods May be required to prepare special items according to request by a member Other duties as assigned Requirements High school diploma or GED; Culinary degree or Accredited certification preferred 3+ years of experience that is directly related to the duties and responsibilities specified Knowledge of soup and sauce preparation Obtain and maintain VA Food Service Sanitation Certification Demonstrated ability to supervise and train employees and/or students, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels Ability to plan a wide variety of menus, including international/ethic, dietary, financial and social considerations Knowledge of ordering, inventorying and control of supplies, equipment, and/or services Ability to interact with all departments and members professionally and courteously Ability to ensure quality assurance programs in areas of responsibility Ability to multi-task with a professional demeanor while meeting and exceeding expectations Knowledge of set-up procedures for indoor, outdoor and special functions Advanced skill in preparation, cooking and presentation of a wide variety of food Working knowledge of food and wine pairing Demonstrated organization and coordination skills Ability to grasp, understand and train on front of the house techniques and service methods Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations Demonstrated strong oral and written communication skills to a wide variety of constituents Excellent interpersonal/relationship-building skills Proven record of providing excellent internal and external customer service Physical Demands and Work Environment Must be able to sit, walk, squat, climb, reach, bend, stoop, twist, stand, clean and lift up to 40 pounds Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases Must be able to work within proximity to moving machinery Independent mobility Employment Eligibility Candidates must be authorized to work in the United States at the time of hire and must be able to perform work without the need for employer sponsorship, now or in the future. Washington Golf and Country Club does not provide employment-based visa sponsorship. Equal Opportunity Employer Washington Golf and Country Club is an equal opportunity employer and is committed to creating an inclusive environment for all employees. We comply with all applicable federal, state, and local employment laws. At WGCC, our team is the foundation of the member experience. We value professionalism, teamwork, and a service-first mindset, and we take pride in creating a welcoming environment for both our members and our employees

Responsibilities

The Sous Chef coordinates food production and supervises kitchen personnel to ensure quality and cost standards are met across all dining locations. They also assist the Executive Chef with menu planning, inventory control, staff scheduling, and administrative reporting.