SOUS CHEF

About the role

Fisher Island Club is seeking a full-time position in their upscale resort environment. This role offers competitive wages, benefits including medical, dental, vision, a 401(k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. The position is located in the kitchens and all support areas.

Responsibilities

• Plan, prep, set up, and provide quality service in all areas of restaurant production, including all menu items supplied by the outlet kitchen.
• Display and present all items designated by the Outlet Chef de Cuisine for service, ensuring all mise en place is completed to satisfaction of set standards.
• Maintain and contribute to a positive work environment.
• Report to: Outlet Chef de Cuisine, Executive Sous Chef, Executive Chef
• Key relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Club Members and Visitors.

Qualifications

• High school diploma or equivalent vocational training certificate.
• 5 years experience in culinary field.
• Ability to communicate in English with guests, co-workers, and management to their understanding.
• Ability to compute basic mathematical calculations.
• Knowledge of food cost controls.
• Culinary college degree (desirable).
• Food handling certificate, Sanitation Certificate (desirable).
• Ability to communicate in multiple languages (desirable).

Skills

• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organize, delegate work, and follow through with assigned tasks.
• Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines of food displays.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to work well with others in a team environment.
• Contribute to the growth and success of the team.
• Ability to direct performance of kitchen staff and follow up with corrections where needed.
• Ability to motivate kitchen staff and maintain a cohesive team.
• Ability to use all senses to ensure quality standards are met.

Essential Job Functions

• Maintain a clean, neat, and organized work environment.
• Follow recipes, increase or decrease recipe as needed.
• Good knife skills.
• Season food properly.
• Properly follow all processes that are in place.
• Communicate with all internal employees (stewarding, service staff).
• Fill out all requisitions properly.
• Follow all rules and regulations in employee handbook properly.
• Properly rotate product in walk-in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Organize and set up workstation fast and efficiently.
• Rotate, label, and date all food on station.
• Work in a fast-paced, intense work environment.