Sous Chef

  • Seasonal/Temporary
  • Huntsville

Website Grandview Golf Club

Grandview Golf Club is Hiring!

As the Sous Chef, you will be responsible for assisting the Executive Chef with the management and day-to-day running of the Kitchen BOH (Back of House) operations to provide a high level of food quality, selection and value to our members and guests.

Responsibilities  

  • Food Preparation, quality control and food service meal periods (lunch & dinner).
  • Hire, train, schedule, organize and provide leadership to the kitchen team on a daily basis.
  • Order, receive, store and inventory all required products to achieve food production efficiency and food cost targets.
  • Develop menus including recipe costing, considering member/guest expectations and approved budget targets.
  • Supervise and assist “hands-on” with food preparation and executing menu item production during service times.
  • Achieve consistent quality in an efficient and cost-effective environment.
  • Ensure clear communication channels between Executive Chef and Food and Beverage Management team on all food service issues and food service requirements.
  • Ensure all Health and Safety requirements comply, and the kitchen team is correctly trained on all aspects of ClubLink’s Health and Safety practices and food handling policies and procedures.
  • Supervise on a daily basis to ensure standard operating practices are understood and are continually practiced.
  • Assist the Executive Chef with managing approved budgets and monitoring on a daily basis actual financial result.
  • Assist the Executive Chef with managing accurate tracking procedures in all food and beverage operations to achieve targets.
  • Accurately account for all invoices in a timely manner and submit all invoices to accounts payable department daily.
  • Complete accurate period end inventories and forward to accounting Club Analyst.

Qualifications  

  • 5 years cooking experience and management experience required.
  • Industry experience in similar position is preferred.
  • Kitchen operating experience at private and daily fee golf facilities is an asset.
  • Knowledge and experience with all styles of restaurants, hotels, and resorts is an asset.
  • Menu planning, training and quality control background.
  • Team leadership/communication skills in a multi-unit operation.
  • Positive attitude and ability to work in a team setting.
  • Purchasing, receiving and inventory control systems experience.
  • Creatively motivated towards providing excellent, consistent, quality and selection of food.
  • Proven performance with budgets and cost controls.
  • Strong hands-on approach/guest service skills.
  • Excellent member/guest service skills.
  • Available to work six (6) days a week when necessary.
  • Food Handler Certificate.
  • Red Seal considered an asset.

This is a full-time contract position beginning mid-April 2023 and running to late-October 2023.  

ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [email protected] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.

To apply for this job email your details to jobs@clublink.ca