Farmington Polo Club Sous Chef

Job description

Position Overview: As a Sous Chef you are responsible for overseeing all aspects of the kitchen operations including but not limited to menu planning, food preparation, cooking and supervision of staff in the absence of the Executive Chef. You are responsible for ensuring food quality, presentation, and taste to me the established standards while maintaining a safe and efficient work environment. Responsibilities: • Creating and developing menus that account for seasonality, customer preferences, dietary restrictions and food trends • Planning and pricing menu items to achieve a balance between profitability and customer satisfaction • Cook and assemble dishes according to recipes and standards set by the Executive Chef • Ensuring food is cooked to the appropriate temperature and is visually appealing based on standards set by the Executive Chef • Monitoring portion sizes and food waste to minimize costs and maximize efficiency • Maintaining a clean and sanitized work station in the kitchen area including but not limited to washing dishes, sanitizing surfaces and disposing of waste • Monitoring food inventory levels and notifying the Executive Chef of shortages and discrepancies • Placing orders based on inventory levels in partnership with Executive Chef • Managing culinary staff both on premise and off premise events based on customer specifications • Collaborating with other kitchen team members to ensure timely and efficient services • Following all safety and hygiene procedures – including but not limited to proper handling of storage and food products • Assisting with the cleaning and maintenance of kitchen equipment as needed • Staying up to date on industry trends to elevate prepared dishes • Performing any other tasks assigned by leadership Experience: • Preferred: Two (2) year experience as a high volume chef, country club setting or relevant experience • Required: ServeSafe Certification • Preferred: Culinary degree or equivalent but not required Schedule: • Days and start times TBD based on business needs • 5-6 day work week • Flexibility to work hours needed based on event schedules Compensation: • Kitchen environment – varying temperatures based on seasons and equipment Environment: • Based on experience Skills: • Physical abilities: May be required to lift up to 80-85lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product from various heights including floor level to over your head; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments; • Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis • Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines • Working in a team based environment: Working independently and as a team player • Quality: Maintain integrity and high standards from all perspectives • Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift