Sous Chef

Position Summary:

As a key member of the property’s Food and Beverage team, the Sous Chef must possess the management and leadership skills to assist the Executive Chef in building and developing a highly motivated and professional staff to run an efficient, service‐oriented kitchen and banquet operation as well as proven experience to be able to be responsible and accountable for food production and presentation to restaurant guests and staff as directed by the Executive Chef.

Qualifications, Knowledge and Skill Requirements:

• 3 years minimum of Fine Dining Experience
• Must have supervisory and leadership skills
• Must be dependable
• Must be able to work well in a fast‐paced environment
• Must be well organized and detail‐oriented
• Must have strong communication and interpersonal skills
• Must be proficient in the use of Word, Excel and Outlook
• ServSafe Certified Preferred

Position Responsibilities:

• Evaluate food products to assure that quality standards are consistently attained
• Performs daily walk‐through to ensure full compliance with Department of Health regulations
• Upholds BCG Food and Beverage policies
• Ensure the proper handling/storage of all food items in accordance with sanitation/health regulations
• High Standards of personal hygiene
• Supervise the daily food production operations
• Ensure that the customer’s expectations are consistently exceeded at all times
• Implement and support all course policies and programs as communicated by management.
• Perform specialty projects as assigned by the Executive Chef
• Undertake responsibility for kitchen in absence of Executive Chef
• Perform other duties as assigned by supervisor or manager

Working Conditions:

• Physical activity including long periods (6‐8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas

• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
• Noise level is typically moderate to loud
• Work extended hours during golf and holiday season
• Work weekends and holidays