Sous Chef

Department:
Food and Beverage
Location:
22682 Golf Club Drive
Dove Canyon, CA 92679
Golf Course:
Salary Range:

DOE

Status:
Full-time
Relocation avaliable:
No

Job summary:

Assists Executive Chef with management of kitchen and kitchen staff in delivering cuisine of excellent quality.

Essential Duties and Responsibilities:

 

  • Manage kitchen staff on behalf of the Executive Chef/Chef by recruiting, orienting, training, assigning, and supervising production in accordance with AGC policies and applicable laws

  • Communicate Executive Chef/Chef’s preparation procedures and presentation standards, observing methods of preparation, tasting and smelling prepared dishes, viewing color, texture and garnishes, verifying portion sizes and ensuring that corporate standards for food quality are consistently met

  • Estimate purchasing needs, using readily available and seasonal ingredients, purchasing through approved suppliers, setting standards for quality and quantity, minimizing waste using prep sheets, proper recipes and properly trained staff

  • Follow approved preparation procedures and presentation standards

  • Manage and assist kitchen staff in producing the food for all banquets, catered events and dining areas

  • Assist Executive Chef/Chef in coordinating and creating special food items as assigned

  • Maintain a clean and safe environment by implementing federal, state and local sanitation and safety requirements, instructing staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily cleaning and safety issues

  • Assure smooth running of operations by assisting Executive Chef/Chef with daily product inventory, purchasing and receiving

  • When Executive Chef/Chef’s Document is not present, document and report daily personnel issues to Food and Beverage Director.

  • Abide by and ensure proper execution of all AGC Back of House Standard Operating Procedures

 

Additional Responsibilities:

 

  • Assist Executive Chef/Chef in receiving and stocking product

  • Implement and support all AGC initiatives and programs as requested by management

 

Minimum Qualifications and Skill Requirements:

 

  • High school diploma required and a minimum of 5 years of experience in culinary arts or equivalent combination of education and experience

  • Ability to communicate effectively, perform multiple tasks simultaneously and prioritize needs in a fast paced environment

  • Knowledge of applicable safety and sanitation procedures

  • Knowledge of food cost, inventory management and purchasing

  • Valid driver’s license required

  • Specialty/Technical Training or Bachelor’s degree in Culinary Arts preferred

  • Bilingual speaker (English/Spanish) preferred

  • Experience in personnel management and problem solving skills preferred

 

Job benefits:

  • Paid Vacation and Holidays
  • Merchandise Discounts
  • Meal and Beverage Discounts
  • Health Care and Welfare Benefits such as Life Insurance, Medical Plans, Dental Plans, Flexible Spending Accounts, Employee Assistance Plans
  • Golf and Tennis Privileges
  • 401(k) Savings Plan