Job Posting for Chef de Cuisine at Kemper Sports Management
About Wilderness Ridge Country Club
Wilderness Ridge is the most unique golf course in the state of Nebraska. With its granite, boulder-lined ponds and streams, bent grass fairways, and more than 6,000 trees throughout the 18 hole championship course and 9 hole executive track, it’s truly a resort-style golfing experience. Wilderness Ridge also offers a casual restaurant featuring steaks and seafood, as well as private banquet spaces for events of any occasion and size.
A Day in the Life
The Sous Chef serves as “second-in-command” of the kitchen and assists the Executive Chef in supervising food production for all food
outlets, banquet events and other functions at the club.
Essential Duties and Responsibilities
Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
Conducts daily raw cost tracking counts to ensure that all items are accounted for.
Codes all invoices to the proper account and sends signed copies to Accounting for payment.
Assumes complete charge of the kitchen in the absence of the Executive Chef.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
Consistently maintains standards of quality, cost, presentation and flavor of foods.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
Personally works in any station as assigned by the Executive Chef.
Helps plan energy conservation procedures in the kitchen.
Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
Consults with dining service personnel during daily line-ups.
Assists in maintaining security of kitchen, including equipment and food and supply inventories.
Assists in food procurement, delivery, storage and issuing of food items.
Expedites food orders during peak service hours.
Coordinates buffet presentations.
Reports all member and guest complaints to the chef and assists in resolving complaints.
Understands and consistently follows proper sanitation practices including those for personal hygiene.
Performs other duties as assigned.
Qualifications
High School required.
A degree from post-secondary culinary arts program is preferred.
Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
Must be familiar with and have worked with all kitchen equipment.
Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
Knowledge of and ability to perform required role during emergency situations.
Benefits
Medical Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Holiday Pay
401k
Life Insurance
Short – Term Disability
Long – Term Disability
Employee Assistance Program
Experience
Required
3 year(s): Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
Preferred
A degree from post-secondary culinary arts program is preferred.
Education
Required
High School or better
Licenses & Certifications
Required
Drivers License
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