Full-time Year Round Sous Chef - Glen Abbey Golf Club

Glen Abbey Golf Club is Hiring a Full-time Sous Chef!

As the Sous Chef, you will be responsible for assisting the Executive Chef with the management and day-to-day running of the Kitchen BOH (Back of House) operations to provide a high level of food quality, selection, and value to our members and guests.

Responsibilities

• Food Preparation, quality control and food service meal periods (breakfast/lunch/dinner).
• Hire, train, schedule, organize and provide leadership to the kitchen team on a daily basis.
• Order, receive, store and inventory all required products to achieve food production efficiency and food cost targets.
• Develop menus including recipe costing, considering member/guest expectations and approved budget targets.
• Supervise and assist “hands-on” with food preparation and executing menu item production during service times.
• Achieve consistent quality in an efficient and cost-effective environment.
• Ensure clear communication channels between the Executive Chef and Food and Beverage Management team on all foodservice issues and food service requirements.
• Ensure all Health and Safety requirements comply, and the kitchen team is correctly trained on all aspects of ClubLink’s Health and Safety practices and food handling policies and procedures.
• Supervise on a daily basis to ensure standard operating practices are understood and are continually practiced.
• Assist the Executive Chef with managing approved budgets and monitoring on a daily basis actual financial result.
• Assist the Executive Chef with managing accurate tracking procedures in all food and beverage operation to achieve targets.
• Accurately account for all invoices in a timely manner and submit all invoices to accounts payable department daily.
• Complete accurate period end inventories and forward to accounting Club Analyst.
  
  

Qualifications

• 2-3 years of cooking experience and management experience required.
• Industry experience in a similar position is preferred.
• Kitchen operating experience at private and daily fee golf facilities is an asset.
• Knowledge and experience with all styles of restaurants, hotels, and resorts is an asset.
• Menu planning, training and quality control background.
• Team leadership/communication skills in a multi-unit operation.
• Purchasing, receiving and inventory control systems experience.
• Creatively motivated towards providing excellent, consistent, quality and selection of food.
• Proven performance with budgets and cost controls.
• Strong hands-on approach/guest service skills.
• Excellent member/guest service skills.
• Food Handler Certificate.
  
  

ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [email protected] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.