Sous Chef

Qualifications

• Must be 18 years of age
• Minimum 5 years of upscale culinary experience preferred
• Minimum 3 years of kitchen management experience
• Minimum 2 years of culinary schooling preferred
• Servsafe certified - Preferred
• Knowledgeable on various commercial kitchen equipment
• Capable of lifting 50 pounds
• Must be able to bend, squat, lift raise as needed along with carrying 10 pounds for an extended distance
• Knowledge of inventory management
• Proficiency in Microsoft Excel and Word
• Required to stand for long periods of time
• Able to communicate with employees in a positive and professional manner

Responsibilities & Duties

• Monitor daily inventory levels and assist with monthly inventory
• Daily organization of all inventory items
• Submit daily purchase orders
• Receive deliveries and distribute to appropriate locations
• Aid in completing weekly staff schedules
• Aid in menu development and pricing
• Observe and assist in the completion of daily food preparation
• Responsible for maintaining quality of food product and ensuring consistency in standards
• Leading, mentoring and directing all kitchen staff to provide the highest quality to our guests and their needs
• Work directly with the Executive Chef, Executive Sous Chef, and event coordinator on upcoming events
• Aid in pre-shift meetings with front of the house staff to relay relevant information
• Maintain a positive and professional approach with coworkers and guests
• Ensure all kitchen staff completes daily tasks before end of shift
• Comply with and enforce sanitation regulations and safety standards
• Adhere to safety regulations as provided by Erin Hills and OSHA
• Follow guidelines and policies set forth by Erin Hills Employee Handbook

Benefits

• 401(k), after first year if requirements are met
• Insurance, after first year if requirements are met
• Uniform allowance
• Employee golf privileges
• Employee discount on food and beverage and pro shop purchases
• Opportunity for performance-based bonus