Demi Chef

Overview The Demi Chef plays a key leadership role in the kitchen, working closely with the Sous Chef and Executive Sous Chef to ensure the efficient execution of daily food service operations at Blowing Rock Country Club (BRCC). This position assists in supervising kitchen staff, oversees food preparation and station management, and ensures adherence to quality, safety, and sanitation standards. The Demi Chef is expected to be proficient in multiple kitchen stations and be ready to step into various roles as needed. Duties Assists the Sous Chef in managing all food facilities, ensuring smooth kitchen operations. Supervises food outlets and stations, ensuring staff adherence to daily duties and quality standards. Monitors food preparation processes to ensure accuracy, efficiency, and consistency. Maintains portion sizes and plate presentation according to club standards. Ensures compliance with food safety regulations and enforces proper food handling procedures. Provides training to line cooks and stewards to enhance kitchen efficiency and skills development. Oversees station setup and closing procedures, ensuring work areas are properly cleaned and organized. Coordinates with the Sous Chef on ordering and inventory control to maintain stock levels. Acts as a point of contact for temporary labor needs, coordinating requests and completing labor sheets. Monitors kitchen inventory and ensures stewards have necessary resources such as uniforms and equipment. Works various kitchen stations as needed to ensure smooth service operations. Communicates professionally with team members to promote a positive and efficient work environment. Requirements Culinary arts training or documented work history with demonstrated kitchen experience. Minimum of 2+ years in a comparable kitchen setting or 1+ year as a line cook within the club. Ability to read, follow, and direct orders, lists, and recipes. Proven leadership skills with the ability to train and motivate line staff. Knowledge of kitchen tools, equipment, and food preparation techniques. Understanding of portion control, plate presentation, and food quality standards. Strong communication skills and the ability to work as part of a team. Availability to work nights, weekends, and holidays. ServSafe certification preferred.

Pay:

$22.00 - $24.00 per hour

Benefits:

401(k) 401(k) matching Referral program

Work Location:

In person