Sous Chef - Seasonal

Poised on the beautiful banks of Lake Coeur d’Alene, one of the five most beautiful lakes in the world according to National Geographic, discover The Golf Club at Black Rock. 20 minutes South of Coeur d'Alene, our exclusive golf community is placed on 650-acres of rolling hills, cascading waterfalls, and black rock cliffs. Within the gates of Black Rock, you will find a Jim Engh designed championship golf course which is one of the premier golf experiences in the country.

2 opportunities. 1-AM / 1-PM. Strive to exceed the food quality expectations of The Golf Club at Black Rock. Maintain operational relationships with the culinary staff, wait staff and stewards. Be responsible for the successful, daily operation of your assigned workstation. Work with the Executive Chef for continued management training.

DUTIES AND RESPONSIBILITIES

1. Production

a) Food Preparation: Prepare all foods necessary for service, to demonstrated culinary standards. Produce all quantities according to forecast on station production checklist to reduce food cost.

b) Food Service: Prepare all foods according to Point of Sale tickets, maintaining the established pace of service. Prepare all special request foods as part of our customer focus directives. Develop daily specials that contribute to the development of our food program and new menus. Understand the expediter’s role in brunch, lunch, and dinner service.

c) Quality: Ensure quality in all that you do. Our food is a value-add product; culinary techniques and services are the two ingredients that our members are paying for above the food.

d) Knowledge of the supervision of people and demonstrated leadership within a work group.

e) Working experience of checklist systems to manage production, in relation to forecast, and the updating of those systems as the menus change.

f) Set an example of leadership by your adherence to the production checklist and demonstration of correct techniques.

g) Ensure that all staff under your direction are producing according to set standards.

h) Manage the specialty sauce production for your food program.

2. Ordering and Inventory Control

a) Ensure that the ordering/production checklists are adhered to by all cooks and up to date.

b) Convey shortages to the Chef, according to established pars.

c) Rotate all food stocks (i.e. first in, first out).

d) Participate in monthly inventory control.

e) Manage your food production to contribute to the budgeted monthly food cost of the venue.

3. Sanitation

a) Ensure that foods prepared do not fall in the temperature danger zone, 45º - 145º during storage, preparation, or service.

b) Sanitize all cutting boards and utensils after fabricating any raw meat, fish or poultry products.

c) Maintain personal hygiene in hand washing to prevent cross contamination.

d) Adhere to the Golf Club at Black Rock’s grooming and break policies.

e) Clean your work area and practice safe food handling techniques.

f) Complete a sanitation course and practice its principles on the job.

4. Safety

a) Maintain knife safety standards

b) Wear approved non-slip safety shoes to prevent slips, trips, and falls.

c) Practice safety in the work area in using the safety stations, managing broken glass and being aware of hazards before someone is hurt.

d) Have a working knowledge of all equipment that is within your job duties. Know how to assemble, disassemble, and clean this equipment.

e) Practice safety by asking for assistance for anything that is too heavy for your own body strength.

f) Report any faulty equipment to the Executive Chef.

g) Know how to fill out necessary safety records in the result of an accident in your kitchen.

h) Make changes to the environment because of any feedback on potential hazards.

5. Time Management

a) Ensure the staff is clocking in and out according to Black Rock policy.

b) Know where the weekly work schedule is posted and adhere to the scheduled times.

c) Understand that your schedule reflects the club’s business.

d) Be aware of the overtime status of your crew.

6. Teamwork

a) Demonstrate teamwork within your work group and beyond, providing a service to our members through other departments.

EDUCATIONAL REQUIREMENTS

Competency Expectations:

a) Have advanced knowledge of culinary terms and techniques.

b) Have a major culinary school degree or 2-year technical degree, and 2 years of experience; OR subsequent relevant experience exceeding 5 years

d) Must be fluent in English.

e) Completed sanitation course.

f) Demonstrate an advanced knowledge of restaurant and banquet buffet service, ala carte service and plated banquet service.

g) Develop daily specials that contribute to the development of our food program and new menus.

h) Demonstrate leadership in your work group, can lead the kitchen in the absence of the Executive Chef.

i) Have an advance understanding of the development of checklists systems of managing production. Be able to develop them for problem solving when necessary.

WORKING CONDITIONS

Ø Must be able to stand and walk 100% of the scheduled shift.

Ø Must be able to lift 65lbs. repetitively.

Ø Maintain stability under pressure.

SKILLS AND ABILITIES

Ø Must maintain a positive and strong work ethic.

Ø Must communicate with Executive Chef and must make every effort to communicate and cooperate with front of house staff.

The Golf Club at Black Rock provides equal employment opportunities to all employees and applicants for employment without regard to race, color, creed, ancestry, national origin, citizenship, sex or gender (including pregnancy, childbirth, and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, religion, age, disability, genetic information, service in the military, or any other characteristic protected by applicable federal, state, or local laws and ordinances. Equal employment opportunity applies to all terms and conditions of employment, including hiring, placement, promotion, termination, layoff, recall, transfer, leave of absence, compensation, and training.

Job Types: Full-time, Temporary

Benefits:

• Food provided

Experience level:

• 5 years

Pay rate:

• Hourly pay

Shift:

• 10 hour shift
• Evening shift
• Morning shift

Supplemental pay types:

• Overtime pay
• Performance bonus

Weekly day range:

• Every weekend

Work setting:

• Fine dining restaurant
• Resort
• Upscale casual restaurant

Experience:

• Culinary experience: 2 years (Preferred)
• Cooking: 2 years (Preferred)

Work Location: In person