Sous Chef/Assistant Kitchen Manager

Title of Position:   Assistant Kitchen Manager/Sous Chef

Department:       Golf

Reports To:          Food & Beverage Manager

Status:                 Full-Time Position

Dated:                July 2024

FLSA:                   Exempt

General Summary:

Under general supervision of the Food & Beverage Manager, the Assistant Kitchen Manager should possess exceptional culinary skills, leadership abilities, and a passion for creating exquisite dishes. The Sous Chef will work closely with the Head Chef to ensure the highest quality of food production, maintain kitchen efficiency, and uphold our standards of excellence. Peak season includes long hours, weekends, and holidays.

Essential Duties & Responsibilities:

1. Assist in designing and implementing creative and innovative menus that showcase the restaurant's concept and meet guest expectations.
2. Execute and supervise the preparation, cooking, and plating of dishes to maintain consistent taste, presentation, and quality.
3. Oversee the proper handling and storage of ingredients, ensuring food safety and sanitation standards are met.
4. Lead by example, motivating and guiding kitchen staff to perform at their best and adhere to established recipes, techniques, and guidelines.
5. Train and mentor junior kitchen staff, fostering a positive and collaborative work environment.
6. Collaborate with the Head Chef to create an efficient schedule, allocate tasks, and manage staffing levels to meet business demands.
7. Ensure smooth kitchen operations by coordinating and communicating effectively with various departments, including front-of-house staff and management.
8. Monitor food inventory levels, order supplies, and manage kitchen equipment maintenance to guarantee uninterrupted service.
9. Conduct regular quality checks on food preparation and presentation, addressing any discrepancies or concerns promptly.
10. Implement quality control measures to maintain high culinary standards and ensure guest satisfaction.
11. Collaborate with the culinary team to brainstorm and develop new dishes, keeping up with industry trends and evolving customer preferences.
12. Contribute creative ideas and assist in menu planning, including specials and seasonal offerings.
13. Assist in controlling food costs through efficient portion control, minimizing waste, and optimizing ingredient usage.
14. Monitor and analyze food cost reports, working alongside the management team to make necessary adjustments.
15. Maintain a safe and clean kitchen environment by enforcing strict adherence to health, safety, and sanitation guidelines.
16. Conduct regular inspections to identify and rectify potential hazards or violations.
17. Other duties as assigned.

Knowledge, Skills, and Abilities Required:

1. Proficient in common office productivity computer software.
2. Ability to demonstrate strong public relations and communications skills.
3. Experience with and clear understanding of all aspects of food prep, cooking, and kitchen operations.
4. Ability to effectively train and lead staff to build and maintain a cohesive internal team environment.
5. Ability to make sound decisions and use good judgment during stressful situations.
6. Possess strong human resource skills, including the ability to work with a wide demographic personnel base.
7. Ability to work autonomously and assume responsibility for initiative and completion of work.
8. Ability to demonstrate strong skills for detail and accuracy.
9. A mechanical aptitude is desirable.
10. Ability to establish and maintain effective work relationships with other District employees, District groups and park guests.

Working Environment/Physical Activities:

1. Lift bags weighing 50 pounds to a height of 3.5 feet.
2. Hear emergency signal devices, hear voice calls for help or assistance, recognize dangerous situations from listening to crowd noises, and recognize odd or unusual sounds in standard pool equipment and machinery.
3. Smell unusual odors generated by malfunctioning equipment or chemical reactions.
4. Give and receive clear verbal instructions up to 200 feet.
5. Work in different outdoor temperatures, extreme heat & cold.
6. Stand and walk for extended periods of time.
7. Summer season includes long hours, weekends, and holidays.

Education/Experience:

Should possess an undergraduate or higher degree from an accredited college, with major course work in business administration and culinary fields plus 3 years of experience as a Sous Chef or similar role in a high volume and or resort/golf course establishment. Must possess or attain SERV Safe Food Safety Management Training certification and TIPS Certification within 60 days (about 2 months) of hire.

This job description may be amended from time to time and is established by Hyland Hills Park & Recreation District. The above declarations are not intended to be an all-inclusive list of the duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to outline the basic requirements, duties, and general responsibilities of the position.  This position is "at will", which means the District may terminate the employment relationship at any time and for any or no reason, subject only to the requirements of Federal and State law.  Similarly, the employee may terminate the employment relationship without notice at any time for any or no reason. In addition, all finalists selected for employment with Hyland Hills Parks & Recreation District must undergo a thorough criminal background check. 

This job description may be amended from time to time and is established by Hyland Hills Park & Recreation District. The above declarations are not intended to be an all-inclusive list of the duties and responsibilities of the job described, nor are they intended to be such a listing of the skills and abilities required to do the job. Rather, they are intended only to outline the basic requirements, duties, and general responsibilities of the position. This position is "at will", which means the District may terminate the employment relationship at any time and for any or no reason, subject only to the requirements of Federal and State law. Similarly, the employee may terminate the employment relationship without notice at any time for any or no reason.