Sous Chef

Sous Chef Greathorse Hampden, MA Job Details Full-time $85,000 - $90,000 a year 1 day ago Qualifications Cost management Pricing Food safety management Quality assurance within food and beverage industry Event coordination Fine dining experience Safety standards in production Production inventory management Managing hospitality teams Cost control Menu planning Administrative experience Sanitation procedures Supervising experience Kitchen cost control Energy efficiency & conservation Team management Plating Receiving shipments Kitchen staff training Materials management in food and beverage Food ordering Senior level Leadership Procurement management Communication skills Facilities maintenance Kitchen equipment maintenance Overseeing training Customer complaint resolution Full Job Description GreatHorse History We love golf, but dislike the attitude at most clubs. That's why we built GreatHorse around the idea of like-minded members enjoying a lifestyle club without the stuffiness of traditional clubs. GreatHorse is a private club in Hampden, Massachusetts, where everyone will feel completely at home in our opulent mountain retreat. Our members enjoy world-class golf and unparalleled clubhouse amenities such as the outdoor pool, private spa, fitness center, golf simulators, tennis courts, and the restaurant and bar. It's different at GreatHorse. The Story Behind the Name As one of the most sought-after breeders in the nation, the Antonacci family has been synonymous with racing greatness and integrity for over 50 years. Their involvement as owners and breeders in five Hambletonian Champions with some of the greatest racehorses the sport has ever laid eyes upon makes them well-known on harness racing's biggest stages. To reflect this proud history, they selected GreatHorse, English for "Gran Cavallo," the title of Leonardo Da Vinci's magnificent horse statue.

Sous Chef GreatHorse Position Summary:

The Sous Chef serves as the second in command of the kitchen. The Sous Chef is responsible for assisting the Executive Chef and Sr. Sous Chef in supervising food production for all food outlets, banquet events, and other functions at GreatHorse. This position requires night, weekend, and holiday availability.

Your Role:

Prepare or directly supervise kitchen staff responsible for daily food preparation, ensuring all cooking methods, garnishing, presentation, and portion sizes meet established recipes and quality standards. Assist the Executive Chef and Sr. Sous Chef with monthly inventory management, pricing, cost controls, purchasing, requisitioning, and food production oversight. Assume full responsibility for kitchen operations in the absence of the Executive Chef and Sr. Sous Chef. Support the Executive Chef and Sr. Sous Chef in supervising, training, and developing kitchen staff while ensuring compliance with sanitation and safety standards. Consistently maintain high standards of food quality, presentation, taste, and consistency. Recommend maintenance, repair, and upkeep needs for kitchen facilities and equipment. Prepare reports, schedules, menu costing, and other administrative tasks as assigned by the Executive Chef and Sr. Sous Chef. Work in any kitchen station as needed to support operational demands. Assist with implementing energy conservation and waste reduction procedures within the kitchen. Support the development and coordination of training and professional development opportunities for culinary staff. Collaborate with dining service personnel during daily lineups and operational meetings. Assist with food procurement, receiving, storage, inventory organization, and issuing of food items. Coordinate and oversee setup, presentation, and execution for events and service operations. Address guest concerns professionally, report complaints to the Executive Chef and Sr. Sous Chef, and assist in resolving issues promptly and effectively. Maintains reasonable, regular, punctual attendance consistent with Company policies, the Americans with Disabilities Act (ADA), the Family Medical Leave Act (FMLA), and other federal, state, and local standards. Adapts to changing duties, as required, based on business needs.

Your Skills:

Extensive experience in high-end restaurant, hotel, or country club food and beverage management Culinary certifications preferred Strong leadership, communication, and interpersonal skills Knowledge of menu development, food costing, and inventory management Understanding of food safety and sanitation regulations Ability to remain calm and professional in a fast-paced work environment.

Requirements:

Strong sense of urgency Availability to work various shifts, including weekends. Must be able to stand and walk for extended periods. Have a good attitude and participate as a member of the team. Able to work a flexible schedule, including nights, weekends, and holidays.

Physical Demands:

Listed below are key points regarding the job's environmental demands and work environment. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. Required to use motor coordination with finger dexterity for most of the workday. Required to exert physical effort in handling objects more or less than 30 pounds. Required to walk or stand for extended periods.