Sous Chef

Sous Chef

SUNTREE COUNTRY CLUB

Established in 1975 Suntree Country Club is a private, member-owned country club built exclusively for the enjoyment, relaxation, and fellowship of its members, their families, and guests. The beautifully landscaped estate offers 36 holes of championship golf designed by Robert Trent Jones and Arnold Palmer respectively, and a state-of-the-art short-game practice facility. Additionally, members enjoy a 13 court racquets complex that includes pickleball, and a beautiful pool with a poolside bar. Food service is handled through 2 large, multi-functional clubhouses, 3 kitchens, and multiple bars, private meeting rooms and an exercise facility.

SUNTREE COUNTRY CLUB BY THE NUMBERS:

·       1,183 Members

·       $3.5M in annual F&B Activity

·       80% Ala Carte/20% Banquet

·       45% Food Cost

·       180 Employees

·       38 Culinary Staff (including 4 Sous Chef’s)

·       3 Kitchens

·       Average Age of Members is 61

·       Club Essential as point-of-sale system.

·       $1200 Food Minimum

ORGANIZATIONAL STRUCTURE

The Sous Chef will report to the Executive Chef and be an integral part of the culinary team.

CANDIDATE SUMMARY

A person with strong interpersonal skills, a commitment to service, and personal and professional self-confidence to lead others is critically important. Candidates should have strong communication skills, both in creative and critical writing, and the ability to speak effectively before groups of members, guests and/or employees of the Club is important.

JOB SUMMARY

The Sous Chef will be responsible for supervising and coordinating every aspect of food production and ensuring a high level of quality and service for the front and back of the house. The Sous Chef will be a leader in the culinary brigade and reports to the Executive Chef. They will supervise other chefs and kitchen staff, coordinating their efforts and dealing with any scheduling and interpersonal conflicts that may arise. Other duties for the Sous Chef include ensuring health and safety standards are followed, making sure the staff adheres to food costs by ensuring staff use the proper amount of ingredients when preparing a given dish, planning the menu, training sous chefs, and participating in meal preparation.

Job Tasks (Duties)

·       Interacts with members and guests to obtain feedback on product quality and service levels.

·       Responds to and handles members and guests’ concerns.

·       Aware of all financial budgets and goals. 

·       Ensures that members and guests always receive an exceptional dining experience.

·       Ensures that all recipes and product yields are accurately costed and reviewed regularly. 

·       Ensures that all food items are prepared as per standard recipe cards while maintaining portion control and

minimizing waste.

·       Ensures that food stock levels within the culinary department areas are of sufficient quantity and quality in

relevance to the business forecast.

·       Ensures that staff meals are of a consistently high standard.

·       Ensures that chefs are always in clean, tidy uniforms and are always presentable to the membership.

·       Ensures that all food preparation equipment is being used safely and correctly and that it is cleaned and

maintained.

·       Ensures that all culinary operations manuals are prepared and updated.

·       Ensures that the Department’s overall operational budgets are strictly adhered too.

·       Ensures that the culinary department adheres to all Club policies and procedures.

·       Ensures that a consistent first-class product of the highest quality is achieved and maintained in all culinary

areas, while adhering to operational deadlines.

·       Ensures that meetings are well planned, and results orientated.

·       Creative menu planning and correct food preparation for ala carte, Club events and banquets.

·       Ensures that all relevant banquet set-ups are prepared ahead of members’ arrival and in adherence with Club

standards.

·       Be aware of new items which are introduced onto the market and keep up with the lasted product trends.

·       Fully understand the market needs and desires for each area of the Club and ensure that the menus are

developed to reflect those needs.

·       Manage culinary staff fairly and take a personal interest in knowing them all. 

·       Project a positive and motivated attitude among all staff.

·       Frequently verify that only the highest quality products are used in food preparation.

·       Ensure that all food products received into the Club are of the required standard and quality and that they are

stored and rotated correctly.

·       Responsible for the supervision of all stewards and their activities within the culinary department.

·       Ensures that weekly work schedules and time off requests are administered and filed correctly. 

·       Ensures that the overall culinary department is motivated and that positive feedback on work performance is

given. 

·       Delegates responsibilities to subordinates as required.

·       Coaches and counsel employees in a timely manner and in accordance with Club policy.

·       Acts as manager on duty for the culinary department in absence of Executive Chef.

·       Recruits and selects a suitable culinary team.

·       Identifies strengths and weaknesses and provides timely feedback to the individual.

Educational Requirements

Culinary diploma from a recognized institution or higher.

5-7 years progressive growth in a similar Club/restaurant

Salary and Benefits

The Club will offer a competitive compensation package to include health insurance, vacation, and 401(k) in accordance with the Club’s benefits program.