ABOUT QUAIL CREEK COUNTRY CLUB

Quail Creek Country Club is a Distinguished Club with Exceptional Status. We are a full-service, member-owned Club that was one of the first established in Naples. Quail Creek was founded in 1980, today the Club is over 750 members strong with two 18-hole Arthur Hills designed golf courses, 9 tennis courts, 6 led-lit pickleball courts, 3 bocce courts, 5,000 sq ft fitness center, spa & locker rooms, steam rooms, salt pool, hot tub, integrated pro shop, dining, member events.

FOOD AND BEVERAGE

Throughout the 59,000 sq. foot clubhouse, not including the new Sports Center & Spa or new 4,200 sq. ft kitchen completed in winter of 2019, the club hosts various types of dining options. The Greenside Grille is our casual restaurant offering a large variety of seafood, steaks, salads and special features. Upstairs, in the Cypress Room which is the largest venue for dining, the club hosts golf, tennis, and member events along with themed upscale dining and wine dinners as well. in addition to our two main dining areas we have the Oak Room, the Quail Room, and the Wine Room and the Creekside Cafe. Throughout the year Quail Creek Country Club hosts several large golf events.
Food and Beverage gross operation revenue exceeds $3.4 million annually. The club is seasonal however it is open year-round. October through April, lunch is served seven days a week and dinner six nights a week. May through September lunch is served six days a week and dinner three nights a week.
Quail Creek Country Club is currently seeking a highly motivated and passionate Sous Chef who has progressive career growth and will be excited about our food and lead a professional team. The Sous Chef will be an essential contributor to our Culinary/Food and Beverage management team and must excel in all areas. The member events and banquets at Quail Creek set us apart and require attention to detail. The ideal candidate will lead a team of professionals to prepare and execute events such as holiday buffets, theme buffet nights, family holiday brunches, and plated lunches and dinners for our men’s and women’s golf associations. Creativity, organization, timing, and efficiency are critical for the position. In addition, a strong understanding of labor costs, food inventory and food costing will make him or her the ideal candidate for the position.

SKILLS:

· Ability to communicate effectively one-on-one and small group situations.
· Ability to read-write, and communicate verbally.
· Ability to apply common sense reasoning to variety of situations.
· Possess strong interpersonal, organizational skills and communication skills.
· Ability to work in a high pressure environment while maintaining a cool demeanor
· Must meet assigned deadlines set forth by the Executive Chef.

REQUIREMENTS:

· 2+ years of Country Club Sous Chef experience.
· Culinary graduate and/or AFC Certified preferred.
· Should be able to illustrate positive career growth.
· Must have proficient computer skills with experience in Excel, Word, and PowerPoint.

*Reports directly to the Executive Chef.
*Responsible for A la Carte menu writing and the creation of daily features.
*Creates one of a kind small plates, soups, lunch and dinner features utilizing seasonal products which will WOW our membership.
*Holds the entire culinary team accountable to the high standards that the Executive Chef and managing Chefs set forth.
*Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation.
*Responsible for controlling labor and food costs.
*Creates standardized menu item costing for all menu items.
*Ensure the quality of raw and cooked food products.
*Be apart of creating and executing wine dinners.
*Changes the a la carte menu 6 times/year to keep the menus new and exciting.
*Instructs cooks in the preparation, cooking, garnishing, and presentation of food.
*Ensures that food deliveries are rotated and put away each day.
*Trains and orients with new employees as well as monitors schedule to ensure adequate manning for the kitchen.
*Is responsible for holding a pre-meal service meeting daily to educate the servers on the specials for the day and communicate any menu changes to them.
*Must be able to work a six-day work week during the club’s busiest seasons.
*Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
*Oversees all food production operations at the facility and ensures the production of consistently high-quality food for the entire club.
*Implements and maintains control procedures within the department, including daily station prep lists, standardized recipes and pictures.
*Creates, maintains and updates menu specifications, recipes and pictures.
*Establishes a respectful working relationship with the FOH service team and be able to communicate with them effectively daily.
*Responsible for making sure all stations are covered for lunch and dinner services.
*Oversees the daily physical operation of A la Carte service.
*Maintains a quality sanitation program in all areas.
*Assists the EC in short and long-term capital budgeting for kitchen improvements
*Prepares orders for supplies and food items for production.
*Responsible for interviewing, training, planning, assigning, and directing work, addressing complaints, and resolving problems.
*Manages cooks, dishwashers and anyone reporting as a member of the department for that shift.
*Must create cleaning programs for the cooks and dishwashers to ensure cleanliness of the kitchen.
*Responsible for orientation and training of new team culinary members.
*Gets the culinary staff involved in menu brainstorming for new dishes.
*Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
*Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations.
*Demonstrates new cooking techniques, recipes, and equipment to kitchen.
*Expedites during dinner service to ensure food is cooked properly and consistent *Is responsible for counting and logging monthly food inventory.
*Supervises kitchen staff in the proper preparation of menu items, equipment operation and safety measures.
*Responsible for remaining highly proficient in all cooking techniques.
*Monitor the kitchen equipment to ensure clean and proper working conditions.
*Manages the day-to-day operation of the kitchen to include: staffing, menu planning, ordering, vendor monitoring, food production, inventory, catering and budgeting.
*Maintains professional grooming and appearance and acts as a role model.