Mt. Vernon Country Club
  • 02-Jul-2017 to 27-Apr-2020 (MST)
  • F&B
  • Alexandria, VA, USA
  • Salary
  • Full Time

Job Overview (Essential Functions)

Serve as "second-in-command" of all kitchen operations, food production, and employee relations.  The Sous Chef assists the Executive Chef in all essential responsibilities of the job (i.e. production, ordering, sanitation, presentation). S/he must utilize properserving procedures.  S/he must represent the company with the utmost integrity and professionalism.  S/he is also expected to present and maintain a professional appearance.

 

General Responsibilities

1.             Complies with company policies and procedures as established in the Employee Handbook or as demonstrated as company practice.

2.             Supervises and coordinates the activities of Cooks and kitchen staff engaged in preparing and cooking food.

3.             Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and the sizes of portions are as prescribed.

4.             Gives instructions to kitchen staff in the fine points of cooking.

5.             Cooks, butchers proteins, and prepares dishes, such as sauces, during rush periods, for banquets and for other social functions.

6.             Makes sure all recipes and presentation guidelines are met at all times at all outlets.

7.             Ensures that quality and production is met at all times in all kitchen outlets.

8.             Maintains the kitchen as a functional and clean environment.

9.             Assists the Executive Chef with menu writing.

10.         Assumes Executive Chef Responsibilities in the Executive Chef's absence.

11.         Performs other duties as assigned.

12.         Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and "daily or monthly specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by standardized recipes.

13.         Assists the executive chef with monthly inventories, pricing, cost controls, ordering and issuing for food production.

14.         Assumes complete charge of the culinary team and kitchen operations as well as all food service activities in the absence of the executive chef.

15.         Assists executive chef with supervision, training, coaching, and mentoring of employees, sanitation and safety, menu planning and related production activities.

16.         Consistently maintains standards of quality, cost, eye appeal (plate presentation) and flavor of foods.

17.         Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

18.         Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

19.         Prepares schedule for all kitchen staff as assigned by the executive chef.

20.         Personally works in any station as assigned by the executive chef and/or as dictated by the flow of business.

21.         Assists in the development of training and the provision of professional development opportunities for all kitchen staff.

22.         Consults with dining service personnel.   

                                                                                                                                           

23.          Assist in maintaining security of kitchen, including equipment and food and supply inventories.

24.         Assists in food orders, delivery, storage and issuing of food items.

25.         Personally works in any station as assigned by Executive Chef.

26.         Work the middle plating food orders during peak service hours.

27.         Supervises, trains and evaluates kitchen personnel.

28.         Coordinates buffet presentations.

29.         Checks mise-en-place before service time and inspects presentation of food items to ensure that quality standards are met.

30.         Reports all member and guest complaints to the Chef and the AGM and assists in resolving complaints.

31.         Monitors kitchen employees to ensure compliance with posted schedules and makes appropriate changes/updates as dictated by the changing flux of business.

32.         Monitors kitchen staff during breakdown and closing to ensure the kitchen is left clean, sanitized, and secure.

33.         Submits ideas for future goals, operational improvements and personnel management to executive chef.

34.         Completes and files the kitchen shut down list at the end of each closing shift.

35.         Performs other appropriate tasks assigned by the executive chef or senior management.

Supervisory Responsibilities

This individual directly supervises all kitchen staff. S/he will perform all supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities for this position include: interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Candidate should possess an Associate's degree (A.A.) or the equivalent from a two-year college or technical school; or two years of related experience and/or training; or the equivalent combination of education and experience. Candidate must possess extensive knowledge of food preparation and presentation and culinary terminology.

Language Skills

This position requires the ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Candidate should be able to write routine reports and correspondence, and speak effectively before groups of customers or employees of organization.   Candidate should be able to print and speak simple sentences in English.

 

Mathematical Skills

Candidate should be able to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Candidate should be able to apply concepts of basic algebra and geometry.

Reasoning Ability

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

Certificates, Licenses, Registrations

ServSafe Certification/Northern Virginia Food Manager License

Physical demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use his/her hands to finger, handle, or feel; and reach with his/her hands and arms.  The employee is frequently required to talk or hear.  The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate.

This job description will become a permanent part of your personnel file. Nothing contained in this job description should be interpreted by you as a guarantee of permanent employment or compensation. Your employment is "at will" and may be terminated by you or the Club at any time.

 

 

 

 

Mt. Vernon Country Club
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