Restaurant Sous Chef

Job Description

SUMMARY:

Take full charge of the assigned department.as well as the kitchen in the Executive Chef, Executive Sous Chef, or Chef de Cuisine’s absence. Directs preparation of all cold and hot food for a la carte, buffets, employee dining room, and all outlets.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Take full charge of the kitchen in the absence of The Executive Chef, Executive Sous Chef, or Chef De Cuisine

Oversees preparation of food items

Always maintain a professional demeanor.

Check dry storage, paper goods, and rotation of all items in refrigerated areas and storerooms.

Assure that the kitchen and its equipment meet the highest standards of cleanliness and sanitation.

Work the various stations as required during peak times of meal periods.

Supervise the preparation of employee meals.

Supervise all kitchen staff, including Cooks, Prep Cooks, Cafeteria Cooks, Receiving clerk, and Stewards.

Supervise the preparation of action stations for special functions and banquets.

Ensures clean work areas using proper sanitation methods and storage and labeling of all food items.

Maintain a high degree of standards in personal uniform, appearance, cleanliness, and sanitation.

Assist with preparation and check work schedule on a daily and weekly basis.

SUPERVISORY RESPONSIBILITIES:

Manages and supervises up to twelve employees in the Various Lines, Cafeteria, Action Stations, and Stewarding. Is responsible for the overall coordination and evaluation of these units. Carries out supervisory responsibilities by the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, scheduling, ordering, and inventories, budgeting, addressing complaints, and resolving problems.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

EDUCATION AND/OR EXPERIENCE:

High School Diploma or general education degree, or a minimum of two years related experience and or training or equivalent combination of education and experience.

LANGUAGE SKILLS:

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-to-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS:

Ability to work with mathematical concepts such as probability and statistical inference and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a wide variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

CERTIFICATES, LICENSES REGISTRATIONS:

Must have or obtain or maintain a Florida Food Handler Certification or Instructor Certification.

PHYSICAL DEMANDS:

The physical demands described here represent those that an employee must meet to successfully perform the essential functions of this job.

Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. This job's specific vision abilities include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust to focus. Individuals must be able to taste and smell dishes or sauces prepared with alcohol.

WORK ENVIRONMENT:

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

While performing this job's duties, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes, or airborne particles, outside weather conditions, extreme cold, extreme heat, and risk of electrical shock. The noise level in the work environment is usually moderate.

SAFETY:

Safety must be embraced by all employees. We need to always work safely and assist others to work safely by following departmental and company safety procedures.

Company Description

Please apply to this link -

Frenchman's Creek is a private member owned country club consisting of 606 homes, 2 18-hole golf courses, hard court tennis courts, 25,000 sf fitness spa facility 5 restaurants and our own Beach Club located on the Atlantic Ocean. The Club-House is currently under construction, and it is expected at the end of 2025.

We offer the best services to our members, and we are always hiring qualified hospitality professional with great personalities to join our team.

Please apply at our career website -