Sous Chef

Job Description

About Company:

At The Resort at Glade Springs, we believe that exceptional service and hospitality are the cornerstones of our success. Our commitment to creating memorable experiences for our guests is what sets us apart. As a prospective employee, you will play a vital role in upholding these values.

Our Service Philosophy:

Guest-Centric Approach: We prioritize the needs and preferences of our guests, ensuring their satisfaction and comfort at every touchpoint.

Attention to Detail: Every interaction matters. We strive for excellence by paying attention to the smallest details, from the cleanliness of our facilities to the warmth of our greetings.

Proactive Problem Solving: Anticipating and addressing guest concerns before they arise is key to delivering seamless service.

Our Hospitality Culture:

Empathy and Respect: We treat our guests and colleagues with genuine care and respect, fostering a welcoming and inclusive environment.

Team Collaboration: Success is a collective effort. We work together, supporting and uplifting each other to achieve our common goals.

Continuous Improvement: We are committed to learning and growing. Regular training and feedback help us enhance our skills and stay ahead in the industry.

Joining The Resort at Glade Springs means becoming part of a family that values dedication, passion, and a positive attitude. We look forward to welcoming you and working together to create unforgettable experiences for our guests. Associates enjoy great benefits including discounted golf, retail and food as well as access to our fitness center and indoor pool! Pay is based on experience and qualifications.

About the Role:

Responsible for overseeing the day-to-day culinary operations of the resort’s clubhouse restaurants to ensure the highest quality of food for Members, their guests and our resort guests.

ESSENTIAL JOB FUNCTIONS: Include the following, but other duties may be assigned.

Oversee and manage food preparation for the Clubhouse kitchen to ensure production of consistently high quality food.

Train and supervise associates in the proper preparation of menu items and operation of equipment.

Assists in developing ongoing training programs.

Adhere to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.

Monitor and check the maintenance of all kitchen equipment daily.

Maintain and direct a quality sanitation program.

Maintain and implement daily food prep lists.

Assist with the ordering of all food products.

Assign duties to associates for efficient operation of the kitchen.

Maintain and evaluate existing food concepts and assist in the development of new food concepts.

Assist in the achievement of budgetary objectives for the Food and Beverage Department.

Ensure proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.

Assist Chef in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.

Regular and reliable attendance.

Incorporates safe work practices in job performance.

Attend scheduled training seminars and department meetings.

Incorporates safe work practices in job performance.

Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action which may be taken.

Maintains a favorable working relationship with all other company associates and purveyors to promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity, efficiency and effectiveness.

Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.

Maintains a professional standard at Glade Springs to include but not limited to: appearance, verbal discussions, written correspondence and interactions with members, associates and guests. Does not discuss confidential items with fellow associates or work-related issues with members or guests.

Other tasks as assigned by the company.

Disclaimer: The above statements are intended to describe the general nature of the work being performed. They are not intended to be construed as an exhaustive list of all reasonable assignments, responsibilities, duties and skills required of personnel so classified.

QUALIFICATION STANDARDS:

Education and Experience:

Held a similar position in a multi-kitchen food & beverage operation, with at least 2 years’ experience as a kitchen management professional.

Must be able to direct multiple positions for maximum effectiveness.

Knowledge of current safety and sanitation requirements.

Current food safety certification.

Willingness to work and be a part of a team is essential.

Must have a flexible schedule: weekends, holidays and nights will be required.

Physical Abilities: The physical abilities described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Frequently stands, walks, talks, hears, tastes, smells, uses hands to finger, feel or handle, reaches with hands and arms. Repeat movements over and over.

Occasionally stoops, kneels, crouches or crawls.

Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Full-time