As the Sous Chef at The Golf Club at Newcastle, you will be responsible for three distinct areas: product, people, and profit. Product: In coordination with the Chef, you will develop and execute recipes as well as always ensure proper safety and sanitation in the kitchen. People: You will oversee all kitchen operations; including supervising, training, and coordinating all related culinary activities. Profit: You will manage labor schedules, food costs and inventory levels.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Ensure recipes are followed consistently and our guest receives a dish made to the same specifications each time.
Ensure recipe ingredients are checked for quality on a consistent basis.
Ensure kitchen is always held to the highest health and cleanliness standards.
Maintain effective communication with all team members both FOH and BOH.
Ensure the product is delivered to the guest in a timely manner and is of the highest quality.
Ensure proper safe work environment to include compliance with OSHA/WISHA
Continually look for ways to improve processes, procedures and reduce costs.
Assist in monthly inventory maintaining a variance of less than 1%.
QUALIFICATIONS, EDUCATION AND/OR EXPERIENCE:
Ability to multi-task while remaining focused on the key objectives of the position.
Proficient in all stations of line work and short order cooking.
High School diploma or equivalent
Minimum of 3 years line experience at an Oki Property or Kitchen lead in a multi-outlet facility.
Must have current Washington State Health Card.
Proficient in all stations of line working and short order cooking.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this position, the team member must:
Have the ability to lift 50 pounds occasionally.
Lift, reach, bend, twist, push, pull, squat, grasp and use arm-hand coordination on a consistent basis.
Have the stamina to stand on feet for long periods of time.
COMPENSATION DETAILS:
Offered base salary rate of pay: $78,000 - $82,000
Eligible for annual bonus equal to 5% of total yearly salary ($3,900-$4,100)
Total Compensation possible: $81,900.00 - $86,100.00
*Annual bonus eligibility based on meeting company financial goals
BENEFITS AND PERKS:
Oki Golf offers an impressive collection of benefits! Some benefits include:
ALL TEAM MEMBERS:
Golf benefits for free play, guest passes and visits to all 8 Oki courses.
50% discount on shift meals
25% discount for you and up to four guests (not including alcoholic beverages)
Flexible work environment
401K with company match
Paid sick time
Team Member Referral Program participation and more!
FULL-TIME TEAM MEMBERS: (regularly working 35+ hrs. /week):
Medical/dental/vision/telehealth coverage
FSA options
Company paid life insurance and long term disability
Paid vacation
Holiday pay
Visit okigolf.com/careers/ to view more information about Oki Golf's history, company culture, and commitment to diversity.
The Golf Club at Newcastle
Capping 350 expansive, hilltop acres, The Golf Club at Newcastle is the Puget Sound’s premier public golf and event destination. The property features 36 holes of championship golf, framed by stunning, panoramic views of Lake Washington, Mt. Rainier, the Olympic and Cascade Mountains, and the Seattle skyline. The breathtaking scenery is complemented by a spectacular 44,000 square foot clubhouse and extensive, year-round practice facilities. Newcastle’s captivating views, first-class amenities and unparalleled standard of service are all designed to provide a unique experience for guests. The golf club offers a wide variety of options for job seekers including golf, restaurant, banquet and catering, turf, and administrative positions.
Responsibilities
The Sous Chef will assist in managing kitchen operations and ensuring food quality. They will also help train kitchen staff and maintain a clean and organized kitchen environment.
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