Sous Chef
The Olde Farm

Sous Chef- Private Golf Course

Up and Coming Area

Year-round
  • year round

Sous Chef

The Olde Farm
Location:
Bristol, Virginia
Experience:
Previous experience required
Start Date:
Starts immediately!

Qualified candidates will thrive in a hospitality environment, and be highly focused on providing superior service and exceptional food for our membership and guests. You will have the opportunity to work with the finest ingredients, fresh vegetables and herbs from our garden all the while interacting with influential members of society.

PM Sous Chef is responsible for being a positive mentor and leader for the team. Excellent communication with the Executive Chef and Front of House manager is vital. In the absence of the Executive Chef, the PM Sous Chef will assume all responsibilities and report to the Director of Food and Beverage. The PM Sous Chef is directly responsible for all aspects of the A La Carte dinner service for the club in accordance with standard recipes and presentations established by the Executive Chef.

PM Sous Chef must oversee the maintenance of a clean and sanitary culinary environment in compliance with all local and federal health codes.

The PM Sous Chef must be a teacher, trainer, and coach, and be disciplined in the area of training staff with a limited skill set in food productions and culinary arts. The working environment is of utmost importance to us, we will not condone explicit language or a negative attitude.

Responsibilities and Duties

Job Responsibilities:

  • Supervision, development, training and evaluating employees, sanitation and safety, menu planning and related production activities
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
  • Directly supervises kitchen staff responsible for setting up the line, prepping food items, methods of cooking, garnishing and portion sizes following the prescribed standardized recipes by Executive Chef
  • Enforce the stewarding cleaning and organization of opening, operating and closing lists
  • Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production, delivery and storage of food items, minimizing waste by repurposing food items
  • Consistently maintains standards of quality, cost, eye appeal and flavor of foods
  • Maintain maintenance, repair and upkeep of the kitchen and equipment
  • Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef
  • Daily meeting to discuss featured items with front of the house team during line-up
  • Expedites food orders during peak service hours
  • Checks mise en place before service time, inspects quality and presentation of food items to maintain consistency, taste food items and expedites food orders during peak service hours to insure that quality standards are met
  • Reports all member/guest complaints to the Executive Chef and Director of F&B and assists in resolving complaints
  • Must have a flexible schedule & be willing/able to work mornings, evenings, weekends (including Sundays) holidays, as needed.

How to Apply

Contact The Olde Farm for more info or to apply for the job.

Contact Info