SOUS CHEF - LOLA'S FRENCH/ITALIAN BISTRO

Accessible only by ferryboat or private yacht, Fisher Island Club is a boutique property comprised of a collection of 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites surrounding the iconic limestone and marble Vanderbilt Mansion. Located mere steps from the beach, pool, spa, restaurants, and marina, our private membership-only club offers a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing.

About the role

Plan, prep, set up, and provide quality service in all areas of restaurant production, including all menu items supplied by the outlet kitchen. Ensure displays and presentations of all items designated by the Outlet Chef de Cuisine meet established standards. Oversee that each employee follows the established recipe and plating guide to exact specifications. Maintain and contribute to a positive work environment.

Responsibilities

• Maintain a clean, neat, and organized work environment
• Follow recipes, adjusting as needed for quantity
• Demonstrate strong knife skills
• Season food properly
• Follow all established processes and communicate effectively with internal employees (stewarding, service staff)
• Complete requisitions accurately
• Adhere to all rules and regulations in the employee handbook
• Properly rotate product in the walk-in cooler
• Clean and maintain equipment according to standards
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Organize and set up workstations quickly and efficiently
• Rotate, label, and date all food on the station
• Work in a fast-paced, intense environment
• Support all responsibilities of the outlet Chef de Cuisine
• Coordinate scheduling with the outlet Chef de Cuisine
• Ensure all member special requests are met

Requirements

• High school diploma or equivalent vocational training certificate
• 5 years of experience in the culinary field
• Ability to communicate in English with guests, co-workers, and management
• Basic mathematical calculation skills
• Ability to work all stations in the kitchen
• Knowledge of food cost controls

Preferred Qualifications

• Culinary college degree
• Food handling certificate
• Sanitation certificate
• Ability to communicate in multiple languages

Skills

• Attention to detail, speed, and accuracy in performing job functions
• Ability to prioritize, organize, delegate work, and follow through with assigned tasks
• Clear thinking, calm demeanor, and good judgment in resolving problems
• Ability to work well under pressure to meet production schedules and timelines
• Ability to handle multiple tasks simultaneously while maintaining professionalism
• Teamwork and collaboration in a team environment
• Contribute to the growth and success of the team
• Direct and motivate kitchen staff, providing corrections where needed
• Use all senses to ensure quality standards are met

Benefits

• Medical, dental, and vision insurance
• 401(k) retirement savings plan
• Holiday pay
• Vacation time
• Paid time off (PTO)
• Short-term disability
• Life insurance and AD&D
• Free parking
• Free meals

Competitive wage, depending on experience.