Sous Chef

Position summary:             Assist the executive sous chef with managing the day-to-day culinary operations throughout the Winged Foot Golf Club campus. This will be accomplished through supervision, accountability, development and training of staff. Ensures a high level of standards are met at all times with member and guest experience, cost control, appropriation of funds with a focus on high levels in both food and kitchen safety. Sous chefs will take an active role in menu development and FandB Programing supported by fundamentals with an engaging creative approach.   Position Responsibilities: Menu and recipe development Inventory and food cost control Time Card / Punch edits and labor management Onboarding and new hire training and development Quality control in product and efficiencies Create prep and production list, drive results through accountability Order product, store and manage existing inventory Give direction to cooks and dishwashers in order to achieve established goals Works well with team and communicates efficiently Prepare dishes to standards, consistently and timely Organizes and prioritizes multiple projects to meet deadlines Proactive, creative and flexible when it comes to problem solving Practice safe and sanitary food handling and preparation procedures Takes direction from Executive Chef and Assistant General Manager when necessary Learns, understands and executes all stations including but not limited to; sauté, grill, garde manger, sides/ pizza stations, pastry and course cafes Assist with special menus and events Perform other kitchen duties as assigned   Qualification Standards: Food Handler's certification is required Must demonstrate and have high level of cooking techniques, knife skills and general culinary knowledge Must demonstrate and have high level of food safety knowledge Must be able to operate cooking equipment safely and mindful Must have professional appearance and communicate with members in a professional way Must have basic knowledge of email, Excel, Word and other PC programs Precision with executing fundamental cooking techniques Knowledge and understanding of a broader scope of cuisines and cooking techniques Demonstrates a controlled sense of urgency Reliable and punctual Education: High school diploma or GED Culinary school preferred Experience: 5 or more years working on the line 3 or more years fine dining club experience or equivalent 2 or more years at Sous Chef, Jr. Sous or Lead Cook level Physical Demands: For a 40 hour work week 14 hours of standing 14 hours of walking 12 hours of repetitive movement- Cutting, bending, squatting, stooping, scrubbing, pushing, pulling, stirring, reaching, lifting, sitting, writing Grooming:  All employees must maintain a neat, clean and well-groomed appearance per club and County Health Department standards. Professional business attire required

Created: 2025-03-07