Sous Chef at Sand Point Country Club Inc

Seattle, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

11 May, 26

Salary

80200.0

Posted On

10 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality Assurance, Team Leadership, Proactive Motivation, Thoughtful Communication, Sanitation Procedures, Inventory Management, Food Cost Control, Banquets and Events Production, Administrative Tasks, Fiscal Management, Operational Problem Solving, Interpersonal Relations, Delegation, Time Management, Culinary Trends Knowledge, Plating Standards

Industry

Hospitality

Description

Description Do you have a passion for food? Come to work and enjoy the view! Sand Point Country Club seeks a Sous Chef who is a proactive motivator and thoughtful communicator to help LEAD our Culinary Team! Competitive Compensation Package includes: Pay starts at $80,200 per year Club pays 80% of your medical, dental, and vision insurance after 30 days Club pays 100% of your life and long-term disability insurance after 30 days Access to Club facilities*** Matching 401k after 6 months Experience: Minimum of 3 years of experience in the culinary arts and at least 1 year of supervisory experience 3 years of private club experience Proven ability to build and foster a team environment Knowledge of applicable safety and sanitation procedures and training The ideal candidates would embody the following job knowledge and core competencies: Exemplary deliverer of motivation, diplomacy, balance, and tact while earning the respect of the team members as well as the Sand Point Community at large. Conducts themselves in a commendable, responsible, and professional manner at all times and encourages other team members to do the same to reflect the intended image of the Club throughout the Community. Demonstrate effective interpersonal relations skills, strong and proactive communications, and efficient delivery and gathering of information and logical delegation through numerous mediums such as orally, in writing, and electronically to the entire Club Team. Display careful judgement and be comfortable communicating with cross-functioning teams and multi-disciplinary projects with the ability to make complex decisions in a dynamic environment in support of the Club’s Mission, Vision, and Values. Think, operate, exemplify, and deliver logically, creatively, strategically, and innovatively while meeting objectives and goals both near-term and long-term while displaying executive aptitude in fiscal, administrative, and operational matters and problem solving. Encourage elevated standards for all facilities, services, and of the entire Club Team to meet expectations or satisfaction and exceeding where possible. Assure that federal, state, and local laws in addition to Club policies and procedures are up to date and in compliance with the necessary and respective agencies. Exhibits excellent time management skills allowing them to oversee production and work on administrative tasks daily. Sand Point’s Vision and Values: Vision: Sand Point Country Club provides a welcoming atmosphere driven by inclusive membership, dedicated employees, well-maintained facilities and innovative member experiences where enduring friendships are made and families flourish. Values: Integrity, Respect, Dedication, Sustainable, Environmental Stewards, Innovative, Community ***Founded in 1927, Sand Point Country Club is the only private golf club in Seattle with all of the amenities of a country club. Team members have access to the Club’s numerous facilities including: Challenging 18-hole course re-designed by world renowned architect David McLay Kidd Covered, heated driving range Four outdoor and lighted tennis courts 24/7 Fitness Center Job Summary: The Sous Chef supports the Executive Chef in the production and operational aspects of all the Club’s food service outlets and events. The person in this position ensures food quality in all outlets meets or exceeds the expectations of members and guests and leads the culinary team in the Executive Chef’s absence. The person in this position has a thorough understanding of all positions within the department and works with their team to ensure member and guest satisfaction. The person in this position helps to guide the Line Cooks and Stewards including, but not limited to food preparation, cooking, and plating. This position is required to attend Leadership Retreats, All-Hands Meetings and any other meetings as designated by the Executive Chef. Supervises: Lead Line Cook Line Cooks Stewards Directly Reports To: Executive Chef Education, Experience, and Requirements: Minimum of 3 years of experience in the culinary arts and at least 1 year of supervisory experience 1 year of private club experience Proven ability to build and foster a team environment Knowledge of food cost and inventory management principles Knowledge of applicable safety and sanitation procedures and training Job Duties include, but are not limited to: Operations: Ensures food quality in all outlets by managing preparation and inventory in addition to working alongside the team. Works with the Executive Chef to oversee daily product inventory, purchasing, and receiving. Works with the Executive Chef to approve product quality and train the team in preparation procedures, presentation standards as well as tasting and smelling prepared dishes to ensure Club level expectations are met consistently. Works with the Executive Chef monitor culinary team timecards to ensure compliance with posted schedules. Manages and assists culinary team in producing food for all banquets, events, and member dining areas. Maintains a clean and safe environment instructing the culinary team in proper food preparation, food storage, use of kitchen equipment, sanitation and safety issues, and ensuring a clean and orderly kitchen area. Administration: Maintains up-to-date knowledge of all state food and health code regulations in addition to current culinary trends. Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases. Implement and monitor sanitation and cleaning schedules. Completes other appropriate assignments from the Executive Chef.

Responsibilities

The Sous Chef supports the Executive Chef in managing the production and operational aspects across all food service outlets and events, ensuring food quality meets or exceeds member and guest expectations. This role involves leading the culinary team, guiding Line Cooks and Stewards in preparation, cooking, and plating, and stepping in for the Executive Chef when necessary.