Sous Chef

• Apply today and take advantage of this unique opportunity to work at the historic Ponte Vedra Inn & Club.

Education: High School diploma or equivalent. Ability to speak, read, write, and comprehend the English language at a level sufficient to communicate effectively staff.

• Training and Experience: Must have 5+ years of cooking experience and two in management in upscale, luxury hotel or restaurant; including each of the following areas: saucier, prep, banquet, pantry, and hot line.

Job Knowledge: Must have working knowledge of 5 basic sauce groups, soup preparations, food product, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features.

• Job Summary: To ensure the food production of the kitchen satisfactorily meets the specifications of the Executive Chef with regard to quality, presentation, sanitation, and cost control.
• Physical Abilities: Must be able to work on feet, moving about at a quick pace for long hours, lift and move 50 pounds, and use cleaning chemicals as needed.

Job Duties and Functions

• Must be able to work a flexible schedule, to include weekends, holidays and split shifts.
• Arrive to work on time, consistently.
• Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.
• Hair must be clean and cut in a becoming style; management has final approval.
• Attend all required training and safety courses along with office and departmental meetings.
• Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
• Consult with Executive Chef daily on menus and special preparation and on new ideas for the kitchen; to include menu items, daily special items, ways to reduce costs, etc.
• Oversee kitchen staff to be certain production is up to standards.
• Maintain high sanitation and safety standards by training and working daily with staff.
• Ensure all staff are properly trained on all appropriate equipment and accompanying safety features.
• Along with the Executive Chef, responsible for food cost and labor cost.
• Exercise portion control over all food items served.
• Work with line cooks in rotation of food for daily specials and staff meals in the event the Executive Chef is not available.
• Assist in any area or department where needed, i.e. pantry, dish washing, etc.
• Direct activities of Utility staff to ensure that the daily required cleaning is done and any extra cleaning is performed when time allows.
• Oversee activities of Servers in the kitchen to ensure proper procedures and pick up is handled promptly.
• Inform all Servers of information pertaining to menu and specials.
• Liable for the security and proper use of all equipment and foods in the kitchen.
• Accountable for the closing of the kitchen ensuring that all food storage areas are locked and all work areas are clean.
• Responsible, in the absence of the Executive Chef, for supervising all food related events to ensure they are handled with quality and cost consciousness and are completed through breakdowns and clean up.
• Assist the Executive Chef in food inventory, daily maintenance and the actual count.
• Provide assistance in the scheduling of staff as necessary, and with maintaining low kitchen labor costs.
• Order all produce.
• Obtain a “Certified Professional Food Manager: per N.A.I.
• Responsible for knowledge of Material Safety Data Sheets and proper labeling issues.
• Perform any other job that will assist in a quality product as assigned by the Executive Chef.

Benefits

• Paid Vacation/Holiday/Sick
• Medical Insurance
• Dental Insurance
• Disability Insurance
• Life Insurance
• Vision Insurance
• Dry Cleaning/Laundry
• Free Parking
• Employee Café
• 401K
• Employee Room and Store Discount
• The Ponte Vedra Inn & Club is an