Job Description

The Sous Chef at Paradise Valley Country Club is responsible for managing and coordinating the activities of Line Cooks, Pantry Cooks, Dishwashers, Steward, Garde Manger, and Assistant Garde Manger. In this role, you will oversee the preparation and cooking of food for Paradise Grill. You will also ensure that food is prepared to meet quality and consistency standards.

Key Responsibilities:

• Supervise kitchen staff engaged in preparing, portioning, and garnishing foods to ensure that cooking methods, garnishing techniques, portion sizes, and overall quality meet prescribed standards.
• Prepare and carve meats, as well as create dishes such as sauces, especially during peak periods and for banquets and social functions.
• Assume responsibility for the kitchen in the absence of Paradise Grill Chef.
• Supervise, coach, and counsel kitchen employees, including Cooks, Pantry Cooks, and Dishwashers, to ensure efficient and effective food preparation.
• Collaborate with the Executive Chef and/or Executive Sous Chef to plan, prepare, and serve all food items and menus.
• Create special dishes and recipes, some of which may include alcoholic beverages as ingredients and require sampling for taste evaluation.
• Maintain compliance with high levels of Sanitary Codes set forth by Federal, State, and Local agencies, as well as Paradise Valley Country Club.
• Schedule staff to ensure appropriate coverage, review employee time records, and submit to payroll.
• Conduct daily checks of walk-in coolers and freezers to ensure proper rotation, storage, and usage of all food items.
• Assist with monthly inventory, physical count, and organization of all food areas.
• Collaborate with Dining Room Supervisors to discuss the venue for each shift.
• Oversee all deliveries to ensure items are received at the correct price, quantity, and quality.
• Monitor and work together with the Steward to develop and implement proper cleaning procedures for all kitchens and storerooms.
• Implement and enforce employee policies in accordance with the Employee handbook and Food and Beverage guidelines.
• Communicate with members, coworkers, management, staff, and the general public in a courteous and professional manner.

Requirements

Qualifications:

• Associate's degree (A.A.) or equivalent from a two-year college or technical school.
• 2 years of related experience and/or training, or an equivalent combination of education and experience.