Sous Chef at River Bend Golf & Country Club

Great Falls, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Mar, 26

Salary

0.0

Posted On

17 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cost Control, Quality Standards, Kitchen Maintenance, Supervision, Food Procurement, Sanitation Practices, Communication, Problem Solving, Teamwork, Culinary Skills, Presentation Skills, Time Management, Customer Service, Adaptability, Creativity

Industry

Hospitality

Description

Description Job Description River Bend Club has openings for individuals who are seeking careers in hospitality. At River Bend Club, we pride ourselves on delivering the best, and we expect nothing less from our staff. We are the best at what we do and offer the best learning experience you can find. From line employees to our COO, everyone at River Bend is committed to exceeding expectations and providing consistently superior experiences to our members. If you are just as excited as we are about the opportunities listed, please submit an application. Currently we are seeking an experienced Sous Chef to work with our Executive Chef in a full time year round position with full benefits. Job Summary (Essential Functions) This position is to assist the Executive Chef and Executive Sous Chef in helping supervise food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Requirements Job Tasks/Duties Prepares and assists kitchen staff, responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes. Assists in cost controls, requisitioning and issuing for food production. Consistently maintains standards of quality, cost, presentation and flavor of foods. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Personally works in any station as assigned by the Executive Chef. Consults with dining service personnel during daily line-ups. Covers, dates and properly stores all food products. Assists in food procurement, delivery, storage of food items. Expedites food orders during peak service hours. Helps supervise kitchen personnel. In the summer supervises the pool snack bar kitchen Coordinates buffet presentations. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Reports all member and guest complaints to the chef and assists in resolving complaints. Understands and consistently follows proper sanitation practices including those for personal hygiene. Attends staff meetings. Performs other appropriate tasks assigned by the Executive Chef. Licenses and Special Requirements Food safety certification highly recommended A minimum of 2 years as a lead line cook or previous sous chef position High school diploma or GED Culinary Degree preferred Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment.

Responsibilities

Assist the Executive Chef and Executive Sous Chef in supervising food production for all food outlets and events. Ensure quality and cost standards are consistently met while managing kitchen personnel.