Sous Chef-Pinehurst Country Club-Exempt

Culture

Join a team that's been welcoming guests for more than a century. At Pinehurst our Culture is critical to delivering a consistent guest, member and employee experience. Our Purpose is, “As the Cradle of American Golf, we honor timeless traditions and inspire legendary stories, one smile, one round, one moment at a time.” Our Values are: Genuine Hospitality, Be Trustworthy, Good Stewards and Inspired Innovation. If you’re seeking a heartfelt workplace then Pinehurst is the place for you. Every role contributes to upholding our treasured culture, performs their job duties consistently and handles other job duties as assigned in our ever-changing environment.

About the Role

As the Pinehurst banquet chef, you are primarily responsible for the planning, organizing, controlling and directing the work of employees in the Pinehurst Banquet Kitchen Department. You will oversee the food preparation of all banquet and catering events while ensuring superior quality and consistency at all times.

Requirements

• High School Diploma or General Education Degree required.
• Minimum of five years’ culinary and supervisory experience; or an equivalent combination of education and experience.
• Culinary School Degree preferred.
• Valid driver’s license and successful completion of a pre-employment Motor Vehicle Report (MVR) and annual MVRs, according to company guidelines.
• Must follow safe, defensive driving practices, obey all traffic laws, and adhere to Company policies, including the Substance Abuse Policy.

Responsibilities

• Ordering and overseeing and/or performing preparation of all foods during your shift, in accordance with guidelines and standardized recipes set by Pinehurst Resort.
• Ensuring all employees are properly trained and follow all safety and sanitation precautions.
• Placement and coordination of employees and their daily tasks.
• Active role in food specials of the day and seasonal menu changes.
• Inspection of all food to ensure its consistency.
• Proper set-up and presentation of all food and buffets throughout shift.
• Monitoring and changing buffet food throughout the entire specified time of the buffet.
• Ensuring all employees adhere to scheduled hours; signing off and explaining any changes or additional hours beyond the original schedule.
• Communicating with the PCC Executive Chef to relay all pertinent business information.
• Communicating with front-of-house captains and/or managers.
• Conducting annual performance reviews for respective department employees.
• Leading daily kitchen shift meetings and communicating Safety and Sanitation topics according to the Annual Safety Calendar/Program.
• Filling out and following through with any necessary Incident Reports during your shift.
• Assuming responsibility for appropriate kitchen business in the absence of the PCC Executive Chef or Chef de Cuisine.
• Proactively addressing situations that may adversely affect the integrity of the kitchen culinary operation, making sound judgment calls based on Pinehurst principles.
• Working with the Steward Supervisor to fill out necessary equipment requisitions for culinary equipment needs.
• Planning and executing the monthly departmental inventory process according to Resort/EATEC standards.
• Utilizing Recipe, Requisition, and other features of the EATEC system.
• Availability to work in various Food and Beverage outlets depending on business levels, including holidays even if your primary outlet is closed.

Supervisory Responsibilities

• Supervises 15 to 20 employees in PCC Culinary and Stewarding.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, and training employees; planning, assigning, and directing work; reviewing performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl, talk or hear, and taste or smell.
• Must regularly lift and/or move up to 50 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is usually moderate.
• Pinehurst, LLC reserves the right to transfer any employee from their current job assignment or location to another job assignment or location as needed, either temporarily or regularly.