Sous Chef at Stonebridge Golf Club of New Orleans

Gretna, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Dec, 25

Salary

0.0

Posted On

25 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Development, Staff Management, Sanitation Regulations, Problem Solving, Communication, Teamwork, Time Management, Quality Control, Inventory Management, Cooking Techniques, Training, Safety Standards, Cost Control, Creativity, Professionalism

Industry

Description

Description Summary: Work closely with Executive Chef to execute the vision for the Club. Responsible for executing and delivering on all requests. Follow all Touchstone safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Essential job functions: · Help in the preparation and design of all food and drinks menus · Produce high quality plates both design and taste wise · Ensure that the kitchen operates in a timely way that meets our quality standards · Fill in for the Executive Chef in planning and directing food preparation when necessary · Resourcefully solve any issues that arise and seize control of any problematic situation · Manage and train kitchen staff, establish working schedule and assess staff’s performance · Order supplies to stock inventory appropriately · Comply with and enforce sanitation regulations and safety standards · Perform additional duties as required. Requirements Physical Demands: · Must be able to frequently sit, stand, bend, kneel, walk and crouch. · Ability to lift up to 50 lbs., and to lift overhead and push/pull, move lighter objects. · Will be exposed to chemicals used in typical cleaning supplies. · Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Qualifications: · Required State food handling certification. · Two years’ experience as a cook or chef. · Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team a plus.

Responsibilities

The Sous Chef will assist the Executive Chef in executing the culinary vision for the Club and ensure high-quality food preparation. Responsibilities include managing kitchen staff, maintaining quality standards, and addressing any issues that arise in the kitchen.