Sous Chef

Columbia Club Inc.

Sous Chef

Indianapolis, IN
Full Time
Paid
  • Responsibilities

    Sous Chef

    Reports to: Executive Chef

    Supervises: Line Prep Cook; Salad Preparation; Sanitation

    Education and/or Experience:

    • A degree from post-secondary culinary arts program.
    • Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.

    Job Knowledge, Core Competencies and Expectations

    • Must be familiar with and have worked with all kitchen equipment. • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. • Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. • Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. • Knowledge of and ability to perform required role during emergency situations.

    Job Summary (Essential Functions)

    • Serve as Chef in First Floor Kitchen. Assist the Executive Chef in supervising food production for all food outlets, mainly the Hensley Grille & Harrison Room (1st floor Kitchen).

    Job Tasks/Duties

    • Prepares or directly supervises first floor kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Club’s standard recipes.

    • Assists the Executive Chef with seasonal rotation of menus for Hensley Grille, Harrison Room, and French Room.

    • Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

    • Assumes charge of the kitchen in the absence of the Executive Chef.

    • Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.

    • Consistently maintains standards of quality, cost, presentation and flavor of foods.

    • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

    • Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

    • Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.

    • Personally works in any station as assigned by the Executive Chef.

    • Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).

    • Consults with dining service personnel during daily line-ups.

    • Assists in maintaining security of kitchen, including equipment and food and supply inventories.

    • Assists in food procurement, delivery, storage and issuing of food items

    • Expedites food orders during peak service hours.

    • Supervises, trains and evaluates kitchen personnel.

    • Reports all member and guest complaints to the Executive Chef and assists in resolving complaints.

    • Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

    • Understands and consistently follows proper sanitation practices including those for personal hygiene.

    • Attends staff meetings.

    • Performs other appropriate tasks assigned by the Executive Chef.

    Licenses and Special Requirements

    • Food safety certification.

    • Certification from American Culinary Federation or other hospitality association. Physical Demands and Work Environment

    • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

    • Push, pull or lift up to 50 pounds.

    • Continuous repetitive motions.

    • Work in hot, humid and noisy environment.