Sous Chef at The Moorings Club Inc

Vero Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Apr, 26

Salary

0.0

Posted On

21 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership Skills, Time Management Skills, Organizational Skills, Teamwork Skills, Customer Service Skills, Culinary Skills, Sanitation Knowledge, Menu Development, Inventory Control, Communication Skills, Problem Solving, Creativity, Training Skills, Supervisory Skills, Adaptability, Attention to Detail

Industry

Hospitality

Description

Description Basic Function: Responsible for the day-to-day operation of the culinary team. Works closely with the Executive Chef and Executive Sous Chef to ensure the culinary team members are achieving the vision of the Club. Requirements Primary Responsibilities: 1. Assists Executive Sous Chef with follow up of assigned tasks such as evaluations, hiring, firing, discipline, training and motivating the specific culinary team. 2. Assists in menu development. 3. Ensures that kitchen areas are clean at the end of every shift including walk-ins, storage areas, etc., maintaining the highest level of sanitation in conformance with city and state health safety regulations. 4. Supervise, direct, coordinate and monitor food preparation and ensure a high level of quality and service for the culinary staff. 5. Directs the preparation and set up for Banquets, a La Carte restaurant and Special Events. 6. Supervises rotation of food and labeling, ensures inventory control and participates in monthly inventories. 7. Ensures that health and safety standards are met including kitchen cooking areas. Walk-ins, storage areas, etc., maintaining the highest level of sanitation in conformance with city and state health safety regulations. 8. Communicates clearly with managers, kitchen and dining room personnel. 9. Assist other team members when requested or needed. 10. Continually strive to create and formulate new ideas and concepts for Club growth. 11. Provide review of daily specials, buffets, changes, or upcoming events with service staff before each shift so they are well informed to serve Club members. 12. Other duties as assigned. Other Duties and Responsibilities: Maintain The Moorings Yacht & Country Club commitment to member satisfaction while performing job duties. Exhibit and practice professional and courteous behavior while interacting with both internal and external customers, in person and in email or telephone conversations. Comply with all rules, regulations and policies as stated in the Employee Handbook and/or established by the Board of Governors. Adhere to the Club’s Code of Ethics and Conduct. Professional appearance and manner. Must be able to work well under pressure and meet all deadlines. Adhere to all stated policies and procedures. Qualifications: The requirements listed below are representative of the knowledge, skill and/or ability required: Education: Bachelor’s degree in culinary field preferred but culinary industry experience will be considered. Skills: · Strong leadership skills. · Strong time management skills. · Strong organizational skills. · Strong teamwork and customer service skills required. · Able to speak, understand, read and take direction. Knowledge and Certificates: Certified status in the culinary profession preferred. Experience: Minimum 4 years culinary and kitchen management experience. Club experience preferred but not required. Physical Demands of Work Environment: The physical demands and work environment described here are representative of those that must be met and/or encountered by an employee to successfully perform the essential functions of this job. 1. Able to grasp, lift and/or carry up to 50 lbs. as needed. 2. Finger/hand dexterity to operate kitchen machinery, knives, etc. 3. Flexible schedule and ability to work weekends and holidays required. 4. Able to withstand changes in temperature, occasional smoke, steam and h eat and work in a confined area. 5. Employee is required to stand for long periods of time, will balance and stoop, kneel or crouch and walk during shift. 6. The noise level in the work environment is usually moderate. 7. Must possess hearing, visual and sensory abilities to detect emergency situations; also, to distinguish product, taste, texture, temperature and presentation and preparation. Machines/Equipment/Tools used: 1. Kitchen equipment including knives, fryer, grill, oven, and heat lamps. 2. North Star Software, Windows, and other club software as applicable. Classification: Salaried, exempt. Supervision: Chef de Cuisine, Kitchen Staff and Stewards/Dishwashers.

Responsibilities

The Sous Chef is responsible for the day-to-day operation of the culinary team, assisting the Executive Sous Chef with various tasks and ensuring high-quality food preparation and service. They also oversee kitchen cleanliness and compliance with health regulations.