Sous Chef, Culinary

Position Overview

The Sous Chef is a member of the Kitchen Management Team and is responsible and accountable for assisting the Executive Sous Chef in the daily operations of the kitchen, including staff supervision.

Key Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations.
• Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
• Create positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety and sanitation, and human resources issues.
• Aid the Kitchen Manager (or Executive Sous Chef, if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to managers.
• Aid in appraising the performance of team members, including rewarding and disciplining in the Kitchen Manager’s absence.
• Supervise staff in alignment with BSRG values, policies and procedures; at times, perform activities of the team members under supervision.
• Recognize and celebrate team member’s success and maintain a sense of humor.
• Create a safe, clean, and collaborative working environment for the food service staff, to inspire quality and commitment from team members and guarantee the most enjoyment for guests.
• Represent BSRG in a professional manner with dress and speech.
• Write regular reports, order guides, production guides, and clean-up guides as needed.
• Execute budgets on a daily, monthly, and annual basis.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends.
• Attend culinary exhibitions, buying shows, and educational seminars, as requested.
• In the absence of the Executive Sous Chef, the Sous Chef coordinates the functions of the kitchen staff and is responsible for the completion of weekly inventory and labor tracking.

Personal Attributes

• Highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Role model and able to live our BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit.

Minimum Requirements / Qualifications / Skills

• High School diploma or equivalent preferred.
• Two years’ minimum experience as a Sous Chef, Assistant Chef or Assistant Kitchen Manager (responsible for managing multiple kitchen outlets, preferably with a large hotel operation or high-volume restaurant), or successful completion of a nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
• One to two years’ supervisory experience preferred.
• American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
• Current Food Handlers Card.
• Computer literate with working knowledge of Microsoft Office; experience with Excel.
• Advanced knowledge of food, sanitation, and cost control.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively to groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
• Ability to envision and implement “out of the box” programs and ideas.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.

Work Environment

This position typically operates in an indoor kitchen environment, but may also work at a kitchen station set up for outdoor events and be exposed to outdoor weather conditions. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. The noise level varies and can be loud. Outdoor environments may require walking on a variety of terrains while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.

Physical Demands

• Frequent hand washing is required.
• The position requires manual dexterity, use of all senses, and the ability to follow written and oral instructions and procedures in a fast-paced environment.

Equal Opportunity Employer

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER