Description

POSITION SUMMARY

Beechmont Country Club is seeking an experienced and passionate Sous Chef to join our team in the fast-paced kitchen. The Sous Chef will work closely with the Director of Culinary. This position is a full-time salaried position and operates in a professional kitchen environment in Orange, Ohio.

PRIMARY RESPONSIBILITIES:

• The Sous Chef should have solid knowledge of food and beverage and a proven track record of working in a professional kitchen
• Food prep for large scale catering events
• Take inventory of all items required for station set-up and determine those items that require preparation
• Responsible for ensuring that food that leaves the kitchen is of the highest quality. The Sous Chef will be responsible for ensuring that portions are correct, and the food is presented in an attractive manner
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis
• Notifies Exec Sous Chef of expected shortages
• Work closely with the Director of Culinary and Sous Chefs on menu preparation and procedures
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations
• Work from a production sheet provided by the Catering Director
• Ensure proper equipment operation/maintenance
• Attends culinary staff meetings and offers suggestions for improvements.
• Other tasks as assigned by the Director of Culinary

QUALIFICATIONS & EXPERIENCE:

• Flexible schedule - must be able to work days, nights, weekends and holidays as needed. Be able to adjust to rapidly changing workflows.
• Knowledge of food safety and sanitation guidelines
• Ability to work in a standing position for long periods of time. Be able to reach, bend, stoop, and frequently lift 35 pounds and occasionally lift/move up to 50 pounds
• Maintain effective working relationship with kitchen management and dining and banquet service staff.
• Ability to communicate well and professionally with others and promote a positive work environment.
• Advanced understanding of professional cooking, equipment and knife handling skills.
• Ability to work calmly and effectively under pressure.

Minimum Qualifications for the Sous Chef:

• Certificate from college, technical school or accredited facility; and three years
  related experience and/or training; or equivalent combination and experience.
• Food Safety and Sanitation Training Preferred.

The Sous Chef has these Club related Responsibilities:

• Represents themselves to the membership in a professional manner consistent
  with the brand that Beechmont and Troon represents.
• Consistently complies with the rules and regulations stated in the Troon Associate Handbook

Physical Setting:

• Casual dining restaurant
• Fine dining restaurant

Schedule:

• Day shift
• Holidays
• Night shift
• Weekend availability

SALARY & BENEFITS:

Salary range of $60k-$70k will be commensurate with overall qualifications and experience. Troon has a comprehensive benefits program offering Medical, Dental, Vision & Disability Insurance, 401(k) with match, paid holidays and 3 weeks P.T.O.