Sous Chef at Mariner Sands Country Club INC – Stuart, Florida

FT

Salaried

Open Availability required including nights, weekends and holidays

Summary: Reports to Executive Chef and Executive Sous Chef. The Sous Chef is responsible for overseeing the daily operations of our kitchen, ensuring that all dishes are prepared to the highest standards and that our members and guests receive an exceptional dining experience.

Essential Duties and Responsibilities include the following, however, other duties may be assigned.

• 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 and Executive Sous 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
• Maintain a positive and professional approach with coworkers and customers

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Qualification Requirements:

• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• BS degree in Culinary science or related certificate preferred

Skills: As the Sous Chef, you will utilize your strong leadership skills to manage and train kitchen staff, ensuring that all dishes are prepared to the highest standards. You will also use your knowledge of food safety and sanitation procedures to maintain a clean and safe kitchen environment. Your ability to work in a fast-paced environment and handle multiple tasks simultaneously will be essential to your success in this role. Additionally, your excellent communication and interpersonal skills will allow you to work effectively with the Head Chef and other members of the team to develop new menu items and ensure that all food is prepared in a timely and efficient manner.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand and talk or hear. The employee is required to walk and sit. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

The noise level in the work environment is usually moderate to high.