Sous Chef de Cuisine (Orvis Sandanona)Millbrook, NY
The Orvis Sandanona Sous Chef de Cuisine is one of the cultural leaders of the Orvis Shooting Grounds team, responsible for being a strong proponent of the Orvis brand and the company culture. The Sous Chef de Cuisine is a professional role model in attitude and appearance, skilled in the art of communication and customer service, and ultimately a leader by example.
Position Interfaces: This position reports directly to the Chef de Cuisine, Orvis Shooting Grounds. The Position will also interface daily with kitchen staff, department managers at Orvis Sandanona, and all other Orvis associates.
Performance Measurements: Performance will be evaluated on the position responsibilities and on the measurable goals assigned.
General Responsibilities of the Sous Chef will be but not limited to:
Maintain highest professional food quality and sanitation standards.
- Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas;
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles;
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment, including daily cleaning schedules, temperature records, opening/closing procedures are followed daily.
Responsible for assisting all food production for all club activities
- Evaluates products to assure that quality, price, and related goods are consistently met;
- Consults with the Events coordinator and GM about food for special events;
- Control’s food and payroll costs to achieve maximum profitability while maintaining customer service levels.
Assist in Managing food purchases including developing and monitoring food budgets.
- Establish controls to minimize food waste and theft.
Help develop menus and recipes.
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices;
- Full lunch service;
- Breakfast and diners occasionally;
- Hors D’oeuvres and stationaries for events;
- Soups for live bird shoots and platter making.
Assist supervising kitchen/wait staff including learning managing payroll budgets.
- Ensures proper staffing for maximum productivity and high standards of quality;
- Ensure a safe working environment and attitude on the part of all kitchen employees.
Assist in hiring and training kitchen/wait staff.
- Interview, select, train, supervise, counsel, and discipline all employees in the kitchen as per Orvis Culture.
Frequently visits dining areas to welcome members and ensure complete satisfaction.
- Ensure all services to members are conducted in a highly professional and efficient manner.
Perform other duties as directed.
OTHER SKILLS AND ABILITIES
- Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach;
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality;
- Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required.
EDUCATION and/or EXPERIENCE
- Associates Degree of culinary arts or major of culinary with a solid foundation and track record of prior work is preferred but exceptions may be made
- Serv-safe food handlers permit required;
- Prior Cooking/restaurant or Private Country Club experience is preferred.