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Sous Chef
Sous ChefColumbia Club Inc. • Indianapolis, IN, US
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Sous Chef

Sous Chef

Columbia Club Inc. • Indianapolis, IN, US
30+ days ago
Job type
  • Full-time
Job description

Job Description

Job Description

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.
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