Sous Chef-Garde Manger

Banquets Cold Kitchen

SUMMARY : To help organize, supervise, coordinate and participate in the activities of all Culinary associates engaged in the preparation of all foods served in and from Garde Manger Kitchen while exceeding members and guest expectation and meeting budgeted goals for Labor and Food Cost.

ESSENTIAL DUTIES AND RESPONSIBILITIES :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and / or ability required for this position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Plan, organize & supervise all Garde Manger daily production according to BEO Menus & Restaurant requisitions
• To supplies recipes, suggest methods and train all Garde Manger associates as needed.
• To establish a high level of consistency in the preparation and presentations of all food products produced, served from the Garde Manger Kitchen
• To verify that all food leaving Garde Manger meets quality & presentation standards. Quantity as per the BEO
• To aid organize the paperwork for all Garde Manger related functions, and keeping all relative changes up-dated
• To coach, supervise and assist Steward associates in their daily work and assignments
• To create and maintain a safe working environment at all time is
• To observe and supervise all sanitation procedures and maintain proper food rotation & handling
• To help maintain Food, Labor and Operating cost as budgeted
• To approve associates time card in the absence of the chef Garde Manger
• To maintain production records for all Members Special Events
• To up-keep maintenance & cleanliness of the Garde Manger Kitchen, all coolers, hallways & surrounding areas
• To assist in revising the Banquet & Members Catering menus and recipes seasonally and annually according to sales reports, members and guest feed back
• To follow the associate hand book and reinforce ORC rules of conduct and policies
• To post a weekly associate schedule every Thursday consistent with staffing guide and business volume
• To produce daily food ordering in a timely manner and conduct inventory and as needed
• To conduct daily work load planning meeting or monthly meetings with minutes for all hourly associates
• To provide proper sanitation and safety training to all Garde Manger & Stewards associates
• To develop and update the Garde Manger training manual and recipe book
• To attend all required meeting and ORC University development classes as needed
• To train subordinates in emergency procedures.
• To be able to take charge in any emergency while at work
• To produce all necessary reports associated with Sous Chef responsibilities

Other responsibilities

• Perform other duties as requested
• To work Holidays as needed or any other designated time as requested by the Garde Manger Chef
• To train Garde Manger associates on platters & buffet presentations when needed
• To report any unusual or suspicious activities in the work environment
• To report all work related accident, misconduct or possible harassment
• To maintain an open line of communication with fellow Chefs and Associates
• To keep a high level of confidentiality on sensitive subject and matters as requested and needed
• To follow posted work schedule and report to work on time
• To lead by example promoting teamwork, organization and respect among all associates
• To clean and maintain all equipment in proper working condition, and to report all in need of repair equipment to the engineering Dept.

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Specific job knowledge, skill and ability needed

• Knowledge of hot and cold food preparation including sanitation and food safety
• Knowledge of properly utilizing any machine or tool used in food production
• Able to work in extreme temperatures, work in a hot kitchen or station or organizing freezer
• Ability to operate computer equipment and other food & beverage computer systems
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and departments.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes for buffets and plated events
• Thorough knowledge of all food products, recipes making, preparation and presentation of garde manger foods
• Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.
• Ability to analyze forecast data, and make judgment to insure proper payroll and production control
• Good knowledge of menu development, cost and wage control
• Ability to work in confined spaces
• Ability to grasp, lift and / or carry any cooking equipment or any utensils up to 50 lbs. or otherwise move goods weighting a maximum of 50 lbs. on casters
• Ability to stand, walk and / or sit continuously during work hours or for an extended period of time
• Ability to supervise a large staff and accomplish goals on a timely basis
• Ability to conduct meetings, menu briefings, interview and disciplinary documentation
• Ability to effectively interact with associates, members and subordinates some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts
• To have the ability to distinguish product freshness by sight, taste, feel and smell

Experience and education required

• Must have a minimum of 3 years prior experience as a Sous Chef in a Private Club, Hotel Restaurant serving Breakfast, Lunch and Dinner in Multiple outlets, and in a high volume Kitchen with multiple accounts
• Must have a minimum of 3 years knowledge and experience in managing multiple associates during different shifts

Certificates or licenses required

• Must have a Serve safe food sanitation certification or similar food sanitation course certification
• Ability to obtain any government licenses or certificates
• Ability to obtain any other certifications required by Ocean Reef Club such as AED & CPR

Physical Demands :

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sample physical requirements might include :

• Must be able to stand for long periods of time.
• Must be able to reach, grab and lift objects over shoulder height
• Must be able to squat and kneel down on regular basis
• Must be able to bend & twist upper body to reach up, down or side-ways on regular basis

Work Environment :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Be a team player and provide lateral service.
• Follow Ocean Reef Club Associate Handbook and Quality Job Standards.
• Be able to endure outside weather conditions; heat, rain, cold, and at times high winds.
• Be willing and able to work when needed, including weekends & holidays.

Attendance, Appearance and Conduct :

Regular attendance in conformance with the standards, which may be established by Ocean Reef Club from time to time, is essential to the successful performance of this position.

Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry and report deadlines, associate may be required to work varying schedules to meet the business needs of the Club and report deadlines.

Proper grooming is required by all associates and is described in detail in the Associates Handbook. Associates should review this policy and make sure that at all times they present themselves for shifts looking clean, neat and professional.

As a condition of employment, all associates agree to fully comply with Ocean Reef Club rules and regulations for the safe and efficient operation of Club facilities.

Associates who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment.

If you have any questions or doubts you should seek clarification from your supervisor.

Job descriptions are not intended and should not be construed to be exhaustive lists of all responsibilities, skills, efforts or working conditions associated with a job.

While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.

g. emergencies, change is workload, rush jobs or technological developments) dictate.

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