Sous Chef

Summary: We are looking for a candidate who is positive, self-motivated, detail oriented, and can lead and work beside a quality staff. This is a unique opportunity to join our team at The Wheeling Country Club. The Sous Chef will hold a management position within the kitchen department, reporting to the Corporate Executive Chef and is responsible for assisting with overseeing the day-to-day operations of both ala carte and banquet operations in coordination with another Sous Chef

Essential Duties and Responsibilities include the following:

• Work with other Sous Chefs to produce diversified menus in accordance with the Clubs vision.

• Establish the working schedule and organize the work in the kitchen.

• Be a food cost champion by planning ordering to forecasted business levels, utilize all food items to their greatest advantage. Regularly report food cost updates.

• Produce high quality dishes that follow the established menu to Wheeling Country Club standards

• Train new line level staff to produce food in accordance with Wheeling Country Club standards and presentation.

• Maintain order and discipline in the kitchen during working hours.

• Suggest seasonal menu updates, provide menu costing in line with budget requirements.

• Participate in writing and costing menus for Member events.

• Work with the Catering Sales staff to develop menus for clients with special requests.

• Work with the Front of the House supervisors to enhance service and respond to guest comments and complaints.

• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish that leaves the kitchen door.

• Make sure that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients.

• Schedule and mentor assigned staff. Coach and counsel as necessary. Keep accurate time and attendance records.

• Establish standards for station setup on the ala carte line. Ensure compliance by assigned staff.

• Ensure standards for ticket times, course timing are consistently met.

• Ensure buffet sets are to standard. Suggest changes to standards that enhance the visual appearance of the buffets and benefit the operation.

• Order supplies for the kitchen based on business levels.

• Establish and maintain prep, opening and closing duties for the culinary team and kitchen physical plant.

• Comply with sanitation regulations and safety standards in accordance with West Virginia regulations.

• Attend departmental meetings as well as any planning meetings (Banquet Event Order meetings) that impact operations.

• Must be proficient with computer programs. Specifically, Office 365. Familiarity with Food Vendor Portals

• Must be able to work evenings, weekends and holidays.

• Other duties may be assigned.

Supervisory Responsibilities

• Directly supervise staff members in the kitchen.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

• Responsibilities include: interviewing, hiring, and training staff members; planning, assigning, and directing work; appraising performance, rewarding and providing guidance to staff members; addressing complaints and resolving problems.

• Work with the front of the house managers to ensure front of the house staff are educated on the ala carte menu offerings and features. Attend and participate in pre-shift meetings for continued education of the front of the house staff.

• Record revenue and food purchases daily to report food cost on a regular basis

• Forecast ala carte business levels and schedule accordingly.

Qualifications

• Three years of progressive experience in culinary settings.

• Ability to coach and counsel staff within company guidelines.

• Have experience with food cost control

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.