Sous Chef

General Purpose

Assists in the direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control so as to create quality food products.

Essential Duties

• Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts).
• Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts.
• Aids in the development of new food concepts.
• Aids in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment.
• Aids in the development of ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Aids the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Aids in the management of department members that may include, but is not limited to: Cooks, Stewards.

Physical Demands

• Frequently stands and walks;
• Uses hands;
• Talks or hears;
• Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds;
• Sits and stoops, kneels, crawls or crouches;
• Regularly reaches with hands and arms;
• Tastes or smells;
• Occasionally works in wet or humid conditions (non-weather);
• May come into contact with toxic or caustic chemicals;
• Occasionally works in extreme cold or heat (non-weather);
• Works in outdoor weather conditions;
• Noise level is moderate.

Education/Experience

• Certificate from college, technical school or accredited facility;
• Three to six months related experience and/or training;
• Equivalent combination and experience.

Job Knowledge, Skill, and Ability Preferences

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Knowledge of accepted sanitation standards and applicable health codes.

About Troon

Troon, founded in 1990 and headquartered in Scottsdale, AZ, is the world’s largest professional club management company, specializing in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.