Sous Chef

Description

Do you have a passion for food? Come to work and enjoy the view! Sand Point Country Club seeks a Sous Chef who is a proactive motivator and thoughtful communicator to help LEAD our Culinary Team!
Competitive Compensation Package includes:

• Pay starts at $80,200 per year
• Club pays 80% of your medical,      dental, and vision insurance after 30 days
• Club pays 100% of your life and      long-term disability insurance after 30 days
• Access to Club facilities***
• Matching 401k after 6 months

Experience:

• Minimum of 3 years of      experience in the culinary arts and at least 1 year of supervisory      experience
• 3 years of private club      experience
• Proven ability to build and      foster a team environment
• Knowledge of applicable safety      and sanitation procedures and training

The ideal candidates would embody the following job knowledge and core competencies:

• Exemplary deliverer of      motivation, diplomacy, balance, and tact while earning the respect of the      team members as well as the Sand Point Community at large.
• Conducts themselves in a commendable,      responsible, and professional manner at all times and encourages other      team members to do the same to reflect the intended image of the Club      throughout the Community.
• Demonstrate effective      interpersonal relations skills, strong and proactive communications, and      efficient delivery and gathering of information and logical delegation      through numerous mediums such as orally, in writing, and electronically to      the entire Club Team.
• Display careful judgement and      be comfortable communicating with cross-functioning teams and      multi-disciplinary projects with the ability to make complex decisions in      a dynamic environment in support of the Club’s Mission, Vision, and      Values.
• Think, operate, exemplify, and      deliver logically, creatively, strategically, and innovatively while      meeting objectives and goals both near-term and long-term while displaying      executive aptitude in fiscal, administrative, and operational matters and      problem solving.
• Encourage elevated standards      for all facilities, services, and of the entire Club Team to meet      expectations or satisfaction and exceeding where possible.
• Assure that federal, state, and      local laws in addition to Club policies and procedures are up to date and      in compliance with the necessary and respective agencies.
• Exhibits excellent time      management skills allowing them to oversee production and work on      administrative tasks daily.

Sand Point’s Vision and Values:

• Vision: Sand Point Country Club provides a welcoming atmosphere      driven by inclusive membership, dedicated employees, well-maintained      facilities and innovative member experiences where enduring friendships      are made and families flourish.
• Values: Integrity, Respect, Dedication, Sustainable,      Environmental Stewards, Innovative, Community

***Founded in 1927, Sand Point Country Club is the only private golf club in Seattle with all of the amenities of a country club. Team members have access to the Club’s numerous facilities including:

• Challenging 18-hole course      re-designed by world renowned architect David McLay Kidd
• Covered, heated driving range
• Four outdoor and lighted tennis      courts
• 24/7 Fitness Center

Job Summary:

The Sous Chef supports the Executive Chef in the production and operational aspects of all the Club’s food service outlets and events. The person in this position ensures food quality in all outlets meets or exceeds the expectations of members and guests and leads the culinary team in the Executive Chef’s absence. The person in this position has a thorough understanding of all positions within the department and works with their team to ensure member and guest satisfaction. The person in this position helps to guide the Line Cooks and Stewards including, but not limited to food preparation, cooking, and plating. This position is required to attend Leadership Retreats, All-Hands Meetings and any other meetings as designated by the Executive Chef.

Supervises:

• Lead Line Cook
• Line Cooks
• Stewards

Directly Reports To:

• Executive Chef

Education, Experience, and Requirements:

• Minimum of 3 years of      experience in the culinary arts and at least 1 year of supervisory      experience
• 1 year of private club      experience
• Proven ability to build and      foster a team environment
• Knowledge of food cost and      inventory management principles
• Knowledge of applicable safety      and sanitation procedures and training

Job Duties include, but are not limited to:

Operations:

• Ensures food quality in all      outlets by managing preparation and inventory in addition to working      alongside the team.
• Works with the Executive Chef      to oversee daily product inventory, purchasing, and receiving.
• Works with the Executive Chef      to approve product quality and train the team in preparation procedures,      presentation standards as well as tasting and smelling prepared dishes to      ensure Club level expectations are met consistently.
• Works with the Executive Chef      monitor culinary team timecards to ensure compliance with posted      schedules.
• Manages and assists culinary      team in producing food for all banquets, events, and member dining areas.
• Maintains a clean and safe      environment instructing the culinary team in proper food preparation, food      storage, use of kitchen equipment, sanitation and safety issues, and      ensuring a clean and orderly kitchen area.

Administration:

• Maintains up-to-date knowledge      of all state food and health code regulations in addition to current      culinary trends.
• Monitors purchasing and      receiving procedures for products and supplies to ensure proper quantity, quality,      and price for all purchases.
• Implement and monitor      sanitation and cleaning schedules.
• Completes other appropriate      assignments from the Executive Chef.