Sous Chef at Rehoboth Beach Country Club

Rehoboth Beach, Delaware, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

70000.0

Posted On

16 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Kitchen Management, Menu Development, Staff Supervision, Food Safety, Hygiene Standards, Banquet Coordination, Food Presentation, Waste Minimization, Problem Solving, Communication, Time Management

Industry

Golf Courses and Country Clubs

Description

Description The Rehoboth Beach Country Club’s Talon Tribe is seeking a creative and talented Sous Chef! The Sous Chef plays a crucial role in ensuring the success of a la carte dining and special events by delivering high-quality, creative and well-executed culinary experiences to the membership and their guests. About Us: RBCC’s employees are known as the Talon Tribe. We are well-trained, friendly professionals who together share a common culture and create memorable experiences for all at Rehoboth Beach Country Club. We are the Talon Tribe. The Talon Tribe is guided by our core values of Tribework, Respect, Integrity, Innovation and Inclusion. Benefits: Club privileges that include golf, tennis and fitness center. 120 hours of paid time off. 10 paid holidays. Medical, dental and vision insurance. 401(k) with 4% company match. Free staff meal every shift. Opportunity for growth and professional development. A supportive and inclusive team culture that values your contribution. Responsibilities: Assists in managing the day-to-day operations of the culinary operation. This includes supervising culinary staff, assigning tasks, and ensuring that all Talon Tribe members adhere to safety and hygiene standards. Assists the Executive Chef in training and developing all culinary staff, including providing guidance on culinary techniques, safety procedures, and kitchen protocols. Collaborates with the Executive Chef in the development of banquet and other club menus. Suggests new dishes, modifications to existing ones, and ensures that all menu items meet quality standards. Collaborates with the Event Manager and other staff to ensure seamless coordination of food service with other aspects of the events. Responsible for ensuring that all dishes leaving the kitchen meet the established quality criteria in terms of taste, presentation, and consistency. Oversees the performance of the banquet culinary staff. Minimizes waste by ensuring proper food preparation and rotation of products daily. Monitors the quality of banquet meals during each event. Responsible for communicating clearly and respectfully with all culinary staff to provide clear direction and work together collaboratively. Resolve unexpected issues that may arise during the shift, problem solving and communicating with the Executive Chef and F&B Management as needed. Keep all storage areas clean, organized and directs others to do so as well. Proactively look for cleaning or prep tasks for the culinary staff during slower periods to stay busy and occupied. The Successful Candidate has: The ability to handle any a la carte or banquet menu ranging from breakfast buffets, golf outings, weddings, and formal plated dinners. Strong culinary background and expertise in food preparation, cooking techniques, and presentation. Strong people skills, including constant communication within department. 5+ years of progressive culinary experience. The ability to follow oral and written directions. High School Diploma or equivalent required, associate degree in culinary arts preferred. The ability to organize workloads and meet time deadlines. A willingness to learn and adapt to new job tasks. Ability to maintain knowledge of standard recipes and proper culinary techniques and procedures while possessing the ability to pass this knowledge on to others. If you're ready to embark on a rewarding journey with us and contribute to the success of our club, we'd love to hear from you!

Responsibilities

The Sous Chef manages day-to-day culinary operations, supervising staff and ensuring high-quality food execution for a la carte dining and special events. They collaborate with the Executive Chef on menu development and maintain strict safety and hygiene standards.