Sous Chef Position Available In Mecklenburg, North Carolina

Job Description:

MPCC is looking for a passionate Banquet Sous Chef to join ourculinary team! You’ll work alongside a skilled crew while assistingthe Executive Sous Chef in creating exceptional dining experiencesfor banquets, special events, and club functions. We’re looking forsomeone with flexible availability who thrives in a dynamicenvironment, enjoys leading a team, and takes pride in deliveringtop-quality cuisine. If you’re passionate about food, teamwork, andunforgettable events-this is the role for you! RequirementsPrepares and directly supervises kitchen staff in the dailypreparation of soups, staff meals, sauces, and specials, ensuringcooking methods, garnishing, and portioning follow club standards.

Ensure consistency and quality in hot food execution, includingproper cooking techniques and plating standards. Collaborates onmenu development by refining hot entr–e selections, side dishes,and sauce pairings along with seasonal menus for banquet and a lacarte cold food menus. Assists the Executive Chef and ExecutiveSous Chef with inventory management, pricing, cost controls,requisitioning, and food production. Conducts daily raw costtracking to ensure all items are accounted for. Takes full chargeof the kitchen in the absence of the Executive Chef and ExecutiveSous Chef and personally works any station as needed to support theteam. Assists in the supervision and training of employees whilemanaging proper staffing for maximum productivity while controllingfood and payroll costs for profitability. Collaborates with thebanquet team to execute high-end buffets, large-scale plated meals,and special events. Coordinates with front-of-house staff to ensureseamless service and proper presentation for special functions.

Makes recommendations for maintenance, repairs, and overall upkeepof kitchen equipment and enforces and follows proper sanitation andhygiene practices. Assists with administrative duties, includingscheduling, menu costing, and reporting as assigned by theExecutive Chef and Executive Sous Chef. Communicates with diningservice staff during daily line-ups and expedites food ordersduring peak service hours. Assists in maintaining the security ofthe kitchen, including equipment, food, and supply inventorieswhile supporting food procurement, receiving, storage, and issuingprocesses. Oversees buffet presentations and inspects mise en placebefore service to maintain quality standards. Reports all memberand guest complaints to the chef and assists in resolving issues.

Qualifications/Education:

A degree from post-secondary culinaryarts program. Three years in a food preparation positionencompassing all phases of food preparation and kitchen operationis required. Must be familiar with and have worked with all kitchenequipment. Awareness of occupational hazards and safetyprecautions; skilled in following safety practices and recognizinghazards. Knowledge of food handling and preparation principles andprocedures for all foods produced and served in the club. Abilityto effectively supervise all kitchen food production employees inabsence of Executive Chef. Knowledge of and ability to performrequired role during emergency situations. Physical Demands andWork Environment Required to stand for long periods and walk, climbstairs, balance, stoop, kneel, crouch, bend, stretch and twist orreach. Push, pull or lift up to 50 pounds. Continuous repetitivemotions. Work in a hot, humid and noisy environment.

EmploymentType:

Full Time Years Experience:

1 – 3 years

Salary:

$60,000 -$75,000

Annual Bonus/Commission:

No