Head Sous Chef HFT

Head Sous Chef

HFT PELICAN GOLF LLC - 1.0

Belleair, FL Job Details Full-time 1 day ago Qualifications Staff training Kitchen staff training Food Handler Certification Full Job Description Job Knowledge, Core Competencies and Expectations Must be familiar with and have worked with all kitchen equipment. Must possess high level of attention to detail and be able to teach this to all cooks and stewards. Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. Possesses technical skills needed to fulfill required job duties. Must have sound knowledge of menu. Cut and prepare all meats and seafoods to the Club's specifications for cooks. Must be knowledgeable about all aspects of sauce and soup preparation. Observes club's safety rules and guidelines. Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Serve as "second-in-command" of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Responsible for ordering and maintaining all kitchen inventories. Stock rotation first in-first out (FIFO). Job Tasks/Duties Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club's standard recipes. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. Conducts daily raw cost tracking counts to ensure that all items are accounted for. Codes all invoices to the proper account and sends signed copies to Accounting for payment. Assumes complete charge of the kitchen in the absence of the Executive Chef. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. Consistently maintains standards of quality, cost, presentation and flavor of foods. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. Personally works in any station as assigned by the Executive Chef. Helps plan energy conservation procedures in the kitchen. Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). Consults with dining service personnel during daily line-ups. Assists in maintaining security of kitchen, including equipment and food and supply inventories. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Supervises, trains and evaluates kitchen personnel. Coordinates buffet presentations. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Reports all member and guest complaints to the chef and assists in resolving complaints. Monitors kitchen employees' timecards to ensure compliance with posted schedules. Submits ideas for future goals, operational improvements and personnel management to Executive Chef. Understands and consistently follows proper sanitation practices including those for personal hygiene. Cuts, trims, bones and shapes all meats. Prepares all sauces, stocks and soups. Makes stocks for soups. Stores all meats in refrigerator. Keeps walk-in cooler and walk-in freezer clean and organized at all times. Cleans and maintains all butcher equipment, utensils and supplies. Checks in daily fish, meat and poultry deliveries to ensure quality meets purchase specification requirements. Provides chefs with a daily list of available seafood, including the "Catch of the Day." Maintains proper par-levels of items required for day-to-day operation. Makes sure that all items are stored properly and labeled with description and date. Proper rotation of all food inventory. Makes sure that seafood and fish are iced-down daily. Prepares meats according to club's quality, portion and presentation standards. Records daily butchered yields and delivers a daily Butcher Yields Sheet to the Executive Chef. Ensures that all products are used on a timely basis. Maintains an inventory of non-moving and slow-moving items. Covers, dates and neatly stores all re-usable leftover products. Sets up, maintains and breaks down butcher station. Notifies Executive Chef in advance of all expected shortages. Ensures that work station and equipment are clean and sanitary. Reports defective or non-working equipment immediately to the Executive Chef. Makes sure that preparation areas for fish, meat, poultry and seafood are kept separate to avoid cross-contamination and keeps cooked products from raw products. Requisitions supplies as needed to produce daily mise en place and places orders to storeroom at least one day in advance. Adheres to state and local health and safety regulations. Maintains safety and security in work station. Performs end-of-month inventory with the assistance of the Sous Chef and a designated Accounting employee. Attends staff meetings. Performs other appropriate tasks assigned by the Executive Chef. Education and/or Experience A degree from post-secondary culinary arts program. Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. Licenses and Special Requirements Food safety certification. Certification from American Culinary Federation or other hospitality association. Physical Demands and Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment.