Sous Chef - Beechmont Country Club

About the position

Beechmont Country Club is seeking an experienced and passionate Sous Chef to join our team in the fast-paced kitchen. The Sous Chef will work closely with the Director of Culinary. This position is a full-time salaried position and operates in a professional kitchen environment in Orange, Ohio.

Responsibilities

Solid knowledge of food and beverage and a proven track record of working in a professional kitchenFood prep for large scale catering eventsTake inventory of all items required for station set-up and determine those items that require preparationResponsible for ensuring that food that leaves the kitchen is of the highest quality, portions are correct, and the food is presented in an attractive mannerAdheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets.

Ensures that all recipes are followed and prepared on a consistent basisNotifies Exec Sous Chef of expected shortagesWork closely with the Director of Culinary and Sous Chefs on menu preparation and proceduresEnsures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulationsWork from a production sheet provided by the Catering DirectorEnsure proper equipment operation/maintenanceAttends culinary staff meetings and offers suggestions for improvements.Other tasks as assigned by the Director of CulinaryRepresents themselves to the membership in a professional manner consistent with the brand that Beechmont and Troon represents.Consistently complies with the rules and regulations stated in the Troon Associate HandbookRequirements

Flexible schedule – must be able to work days, nights, weekends and holidays as needed. Be able to adjust to rapidly changing workflows.Knowledge of food safety and sanitation guidelinesAbility to work in a standing position for long periods of time.

Be able to reach, bend, stoop, and frequently lift 35 pounds and occasionally lift/move up to 50 poundsMaintain effective working relationship with kitchen management and dining and banquet service staff.Ability to communicate well and professionally with others and promote a positive work environment.Advanced understanding of professional cooking, equipment and knife handling skills.Ability to work calmly and effectively under pressure.Certificate from college, technical school or accredited facility; and three years related experience and/or training; or equivalent combination and experience.Nice-to-haves

Food Safety and Sanitation Training Preferred.Benefits

Medical InsuranceDental InsuranceVision InsuranceDisability Insurance401(k) with matchpaid holidays3 weeks P.T.O.