Sous Chef

General Purpose

Manages the day-to-day operation of the kitchen to include staffing, menu planning, ordering, vendor monitoring, food production, staff development, inventory, catering and budgeting.

Essential Duties

• Oversees all food production operations at the facility and ensures the production of consistently high-quality food for all the restaurant outlets.
• Manages daily staff schedules and task assignments.
• Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets.
• Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts.
• Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability.
• Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department.
• Maintains a quality sanitation program in all areas.
• Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations.
• Prepares requisitions for supplies and food items for production.
• Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.

Education/Experience

• Associate’s degree (AA) or equivalent from two-year college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience.

Physical Demands

• Frequently stands, walks, uses hands, talks or hears.
• Sometimes reaches with hands and arms, tastes or smells.
• Sometimes sits, climbs, balances, stoops, kneels, crawls or crouches.
• Frequently lifts up to 25 pounds, occasionally lifts up to 100 pounds (team lift).

Environment/Noise

• Occasionally works in wet or humid conditions (non-weather) and in extreme heat or cold (non-weather).
• Occasionally works in outdoor weather conditions and may come into contact with toxic or caustic chemicals.
• Noise level is moderate.

Certificates/Licenses

• Food Safety and Applicable Sanitation Training

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 emphasizing being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals opportunities to grow and succeed within a globally respected organization. Learn more at www.troon.com.