Sous Chef Position Available In Lee, Florida
Tallo's Job Summary: Bonita National Golf and Country Club in Bonita Springs, FL is seeking a Sous Chef to oversee food preparation in the kitchen, ensuring high-quality food production. Responsibilities include managing kitchen operations, maintaining sanitation, ordering supplies, and training staff. Candidates must have an Associate's degree or relevant experience. This full-time position offers opportunities for growth within the hospitality industry.
Job Description
Sous Chef
Job Category:
Food & Beverage
Requisition Number:
SOUSC023762
ing Details
ed: May 5, 2025
Full-Time
On-site
Locations
Showing 1 location
Bonita National Golf & CC
Bonita Springs, FL 34135, USA
Job Details
Description
Bonita National Golf and Country Club in Bonita Springs, FL is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Key Responsibilities of the
Sous Chef:
Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food.
Ads 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 basis.
Monitors and checks the maintenance of all kitchen equipment daily.
Maintains and directs a quality sanitation program.
Maintains and implements daily food prep lists.
Assists Executive Chef with the ordering of all food products.
Assigns duties to associates for efficient operation of the kitchen.
Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
Assists in the achievement of budgetary objectives for the Food and Beverage Department.
Processes requisitions for supplies quickly and accurately.
Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
Ensures proper receiving, storage (including temperature setting) and rotations of food products so as toply with health department regulations.
Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressingplaints and resolving problems.
Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
Incorporates safe work practices in job performance.
Minimum Qualifications for the
Sous Chef:
Associate’s degree (AA); or two to three years of related experience and/or training.
Other Qualifications:
Food Safety and Sanitation Training
• Regular and reliable attendance.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
