Sous Chef at Merion Golf Club

Ardmore, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Sep, 26

Salary

0.0

Posted On

13 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Inventory Management, Staff Training, Expediting, Sanitation Management, BEO Interpretation, Multitasking, Microsoft Software, Team Management

Industry

Hospitality

Description

Description Merion Golf Club is seeking a Sous Chef. The Sous Chef plays a key leadership role in the culinary team, overseeing daily buffet and à la carte operations while ensuring exceptional food quality, consistency, and service standards. This position works closely with the Chef de Cuisine, Executive Chef, Food & Beverage leadership team, and front-of-house staff to deliver an outstanding dining experience for members and guests. Essential Responsibilities Responsible for lunch buffet as well as a la carte lunch service. Communicates with Chef de Cuisine about timelines, setups, service details and daily menu. Understands BEO purpose and uses it as a guide for the details of each event. Partners with Food & Beverage management team and front of house staff to ensure all details and event expectations are delivered. Collaborates with all kitchen leaders to achieve highest level of quality in all food offerings. Work in close communication with the Chef de Cuisine to develop daily rotating menus for the Golfer’s buffet. Responsible for rotating seasonal soup production and maintaining inventory levels for soup. Takes lead role in the cleaning and sanitizing of the entire kitchen and ice cream machines. Responsible for assisting with writing and design of all a la carte menus. Responsible for the training of all line cooks and pantry chefs. Set station and maintain prep lists within guidelines from Executive Chef. Maintain menu descriptions and allergen information for FOH staff. Food must be fresh looking and rotated for freshness on a daily basis. Responsible for expediting orders, ensuring dishes are plated perfectly and keeping the kitchen moving at a steady pace. Responsible to point out all abnormalities in the prepared foods to chefs. Maintain organization and sanitation at all stations at all times. Responsible for managing inventory levels for product freshness and elimination of waste. Responsible for the elimination of overtime hours by kitchen staff and the appropriate use of those hours at peak times. Candidates should be professionals with drive and diplomacy, technical skills and a passion to produce great food under pressure. The Club has a reputation for the finest food in the Main Line area of Western Philadelphia suburbs. A significant in-season time commitment should be expected. This is a great opportunity to be a part of a dynamic team with a commendable benefits package and competitive salary. We offer medical, dental, vacation, and flex time, as well as a company-matched 401k. Benefits also include life insurance, long and short-term disability, and a holiday bonus program. Uniform is provided. Essential skills & qualifications include: Ø associate’s degree in culinary arts preferred Ø 5+ years of progressive culinary experience in a leadership position. Ø Ability to organize workloads and meet time deadlines. Ø Strong leadership and team management skills desirable. Ø Experience with Microsoft software programs. Ø Ability to follow oral and written directions Ø Ability to multitask and handle stressful situations. Ø ServSafe certified Merion Golf Club is private golf club in Ardmore, PA, established in 1896. The club has hosted more USGA championships than any other golf course in America, most recently hosting the USGA’s 113th US Open Championship in 2013, and is home to some of history’s greatest golf moments. Merion’s historic East Course has been recently ranked 6th in the country, and 12th in the world.

Responsibilities

Oversees daily buffet and à la carte operations while ensuring high food quality and consistency. Collaborates with kitchen leadership to develop rotating menus and manages the training and performance of line cooks and pantry chefs.