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Sous Chef

Company: Copperleaf Golf Club
Location: Bonita Springs
Posted on: September 12, 2019

Job Description:

Kitchen Manager required for a private golf club in Bonita Springs, Florida. The successful candidate will be primarily responsible for the Pool Cafe Kitchen, food production, personnel staff training and supervision of all kitchen staff ensuring that quality standards are met at all times. The Kitchen Manager will assist during a la carte service and be capable to work all culinary workstations at various times as required. The Kitchen Manager will assist and perform monthly inventories, pricing and implementing cost controls and maintain the strictest sanitation requirements. The Kitchen Manager reports directly to the Executive Chef. The Kitchen Manager must be available to work a variety of shifts and be flexible with the needs of the club and its members. This requires the ability to work a flexible schedule that requires weekends, nights and days and special holidays. This is a year-round position. Eligible for benefits after 90 days (Medical, Dental, Vision, Short/Long term disability, Life insurance, paid time off and participation in a matching IRA program after one year of service.). A competitive wage is available which includes employee meals, uniforms. the club is an EOE, DFWP. The ideal candidate will have a minimum of three years of progressive culinary experience working in a high-volume private club, resort or hotel. High school diploma or equivalent.

  • Experienced and proficient in all aspects of food preparation and kitchen management to include but not limited to the following areas.
  • The ability to lead and manage kitchen staff in a productive and positive manner in the absence of the executive chef. The ability to manage in compliance with the clubs employee handbook and additional club policies as required by the executive chef / department head.
  • The ability to understand and follow both written and oral directions and requirements provided by the club management.
  • The ability to understand and comply with all state, local and federal agencies requirements.
  • The ability to teach, train and supervise staff members in a consistently positive manner that focuses on staff development and daily execution of all responsibilities.
  • The current certification compliance for Food Service Sanitation from the State of Florida.
  • Demonstrated Knife handling skills to chop, slice, cut, fabricate, trim and dice required food items in the manner determined as the standard of operations.
  • The ability to demonstrate and execute math menu conversions as directed in batch cooking methods and standard food preparation techniques.
  • The ability to lift and carry up to and including fifty pounds.
  • The ability to receive products both food and other supplies from approved vendors.
  • The ability to prepare soups, sauces, vegetables, starches, meat, fish and other products as required by the standards set forth by the executive chef.
  • The ability to lead and manage kitchen staff in a productive, consistent manner in compliance with all state, local and federal requirements.
  • The ability to interact professionally with all club team members on a consistent basis.
  • A proven track record and ability to motivate kitchen staff members in conjunction with the executive chefs standards of operation.
  • The ability to foster and environment that recognizes over achievement and rewards positive contributions to the overall well-being and success of the club.
  • The ability to train staff members in all areas of kitchen production, sanitation and cost controls.
  • Confident in food terminology and a complete, thorough understanding of classic food preparation methods as required in an institutional kitchen environment.
  • The ability to create a menu and execute the menu in complete compliance of club standards.
  • The ability to teach, train and mentor kitchen staff to develop individual team members.
  • The ability to follow production preparation sheets and banquet event orders on a consistent basis.
  • Proficient in setting up food displays and buffets as required by the executive chef.
  • The ability to cross utilize food products and create food items that meet the club standards.
  • The proven ability to reduce costs and eliminate waste in food production.
  • Proficient in cost controls and food inventory usage methods / FIFO
  • The ability to communicate to service staff food items on the menu and how they are prepared using culinary terminology to describe all methods of preparation.
  • The ability to create Chefs featured items and specials as requested by the executive chef.
  • To follow the direction and requests of the Executive Chef and to support the clubs mission statement and goals of the club.

Keywords: Copperleaf Golf Club, Bonita Springs , Sous Chef, Hospitality & Tourism , Bonita Springs, Florida

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