Job Description

Job Title:Sous Chef

Department: Culinary

Reports to: Sous Chef

FLSA: Exempt

To participate, coordinate and supervise the activities of all associates engaged in the preparation of food items while exceeding members and guest expectations and meeting budgeted goals for labor and food cost.

Essential Duties and Responsibilities:

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 for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• To plan and organize the kitchen, daily production according to menus and requisitions
• To train, coach, supervise and assist all culinary and steward staff in their daily work and assignments
• To supply recipes, suggest methods and train all associates in their daily work assignments
• To work closely with all chefs managers in developing their à la carte menus & special offerings
• To establish a high level of consistency in the preparation and presentations of foods
• Responsible to administer and organize all relevant administrative paperwork.
• Responsible to maintain labor, food, and operating cost as budgeted and in line with business levels
• To observe and supervise that all sanitation and safety procedures and standards are followed and maintained.
• To produce weekly schedules in a timely manner
• Review on a daily bases, miss-punches - approaching OT and change appropriately when needed
• To up-keep the maintenance and cleanliness of the burgee kitchen and hallways and expo areas at all time
• To revise the menus and recipes seasonally and annually according to sales reports, members and guest feed back
• To attend all BEO Meetings, and update all food production sheets
• To follow the associate hand book and reinforce ORC rules of conduct and policies
• To post a weekly associate schedule every Thursday consistent with business levels
• To purchase food daily in a timely manner and conduct inventory and as needed
• To conduct sanitation and food safety weekly training using the Culinary Training Sheets
• To conduct monthly communication meetings with minutes for all burgee associates.
• To develop and update training manual with recipes and photos
• To attend all required meetings and ORC University development classes as needed
• To keep an update the ORC Hurricane plan book, to train subordinates in emergency procedures
• To be able to take charge in any emergency
• To produce all necessary reports

Other responsibilities:

• Perform other duties as requested
• To work Holidays or any other designated time needed or requested by the Executive Chef
• To jointly train Restaurant associates on a la carte preparations and presentations when needed
• To report any unusual or suspicious activities in the work environment
• To report and document all work related accidents, misconduct or possible harassment
• To maintain an open line of communication with all fellow chefs, managers and associates
• To keep a high level of confidentiality on sensitive subject matters as requested
• To follow posted work schedule and report to work on time
• To lead by example promoting teamwork, organization and respect among all associates
• To clean and maintain all equipment in proper working condition, and to report all in need of repair by producing work order request to engineering

Specific job knowledge, skill and ability needed:

• Able to work in extreme temperatures
• Thorough knowledge of food products, recipes, preparation and presentation
• Ability to analyze forecast data, and make judgment to insure proper payroll and production control
• Ability to write, read and speak English to comprehend and communicate job functions
• Good knowledge of menu development, cost and wage control
• Ability to work in confined spaces
• Ability to grasp, lift and/or carry up to 50 lbs.
• Ability to stand and walk for an extended period of time
• Ability to supervise a large staff and accomplish goals on a timely basis
• Ability to conduct meetings, menu briefings, interview and disciplinary documentation
• Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts
• To have the ability to distinguish product freshness by sight, taste, feel and smell

Education and/or Experience:

Culinary School education and experience required, previous supervisory or management background

(2 year minimum)

Language:

Must be able to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.

Mathematical Skill:

Good knowledge and understanding of all measurement units used in Culinary including metric scale

Must be able to add, subtract, multiply and divide numbers

Some understanding of reading a P&L statement

Budgeting

Scheduling

Cash handling

Reasoning Ability:

Must be able to work under pressure while remaining calm and composed

Must be able to maintain physical and verbal composure during crisis times

Must be able to respond efficiently and adequately during an emergency

Must be a leader upon which staff can follow & respect

Certificates, Licenses and Registrations:

Florida State Food Handler Certification, (to be acquired within the first 60 days on the Job)

AED, CPR and First Aid training and certification should be acquired during ORC employment

Managers Food Handler Certification

TIPS/Responsible vender training for alcohol

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sample physical requirements might include:

• Must be able to carry up to 50 pounds (onion/carrot bag, potato case etc.)
• Must be able to stand for entire shift
• Must be able to hand lift repeatedly up to 10-15 pounds daily
• Must be able to work in confined spaces daily or when needed
• Must be able to reach, grab and lift objects over shoulder height at all times
• Must be able to squat and kneel down on regular basis
• Must be able to bend & twist upper body to reach up, down or side-ways daily
• Must be able to maintain a fast walking pace and hand movement as required by job

Work Environment:

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

• Occasionally works in outside weather conditions
• Noise level in the work environment is usually high
• Required to operate and work with high heat cooking equipment such as and not limited to: Broilers, Salamanders, Grills, Open Gas Ranges, Steamers, Convection Ovens, Fryers, Tilting Skillets and Kettles
• Exposure to freezing temperatures for short period of times in Walk-in Refrigerators and Freezers is usually high
• Required periodically to use sharp cutting tools or objects such as and not limited to: Hand Knives, Electric Cutting Blades, Cutting Wheels or Saw, Chopping and Grounding machines
• Regularly operate heavy electric equipment such as and not limited to: Large Power Mixers, Hand held Mixers, Blenders, Slicers, Peelers, Washing Machine
• Required to produce food in a timely manner under heavy volumes and limited space
• Regularly works with fellow associates from a foreign country of origin with other native languages than English

Attendance, Appearance and Conduct:

Regular attendance in conformance with the standards, which may be established by Ocean Reef Club from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry and report deadlines, associate may be required to work varying schedules to meet the business needs of the Club and report deadlines.

Proper grooming is required by all associates and is described in detail in the Associates Handbook. Associates should review this policy and make sure that at all times they present themselves for shifts looking clean, neat and professional.

As a condition of employment, all associates agree to fully comply with Ocean Reef Club rules and regulations for the safe and efficient operation of Club facilities. Associates who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. If you have any questions or doubts you should seek clarification from your supervisor.

This Job Overview is not intended and should not be construed to be an exhaustive list of all requirements, responsibilities, skills, efforts or working conditions associated with this above position. While this job overview is intended to be an accurate reflection of the requirements of the Sous Chef position, management must reserve the right to add or remove duties from this particular job overview when circumstances (e.g. emergencies, changes in workload, rush jobs or technological developments) dictate.