Cherokee Town & Country Club Inc.
Posted Under: Atlanta, Georgia jobs in Hospitality & Tourism; Hospitality & Tourism jobs in zipcode 31190
Posted On: 2019-01-11
Do you love to cook? Are you a great mentor and love to lead others in the kitchen? Cherokee Town and Country Club is looking for a Sous Chef that genuinely loves food and the craft of cooking and is skilled at fostering a professional and positive kitchen environment. Demonstrates a positive attitude and actions through a display of courtesy, service, cooperation, hospitality, and professionalism to the membership, guests, and fellow employees. Must be a 'team' player. Job Summary (Essential Functions) Works under supervision of Executive Chef and/or Chef De Cuisine in matters concerning food served to respective dining outlets but assumes complete charge of Food Preparation Department in their absence. May help plan daily menus; sees that food is cooked at the highest quality standards as and when ordered; supervises and controls requisitioning of needed foodstuffs; inspects portioning and garnishing of foods; supervises and assists cooks in preparing, cooking, and serving meats, sauces, vegetables, soups and cold foods. Projects leadership and respect in the culinary department. Job Knowledge, Core Competencies and Expectations Ensures that work area is safe and secure Adheres to state and local health and food safety regulations Maintains a complete day-to-day knowledge of menus preparation and presentation. Attention to detail, knowledge of ingredients and recipe conversions Proficiency in Microsoft Word, simple math formulas and calculations and Food Trak Job Tasks/Duties Responsible for execution of food items to ensure members are satisfied Carry as part of uniform the Cherokee Standard cards Consults with Executive Chef or Chef De Cuisine concerning the daily menu and parties. Is responsible that all culinarians are briefed daily to assure maximum efficiency. Has effective communication with the respective Maitre d' and Hostess or Banquet Captains. Is constantly aware of the food inventories within the standard specifications. Makes sure that food requisitioning is kept within the set policies. Responsible that food production is kept within the set quality standards. Cooks food that requires skillful preparation such as roasts, stews, sauces and soups. Tastes all cooked food, either portions cooked foods or gives instructions as to the size of portions and methods of garnishing; carves meats. Cuts, trims, bones, lards, or otherwise prepares meats and poultry for cooking; makes individual cuts of meat to a specified size or weight, utilizing every portion of the carcass. Expedites during service Assists Executive Chef and /or Executive Sous Chef or Chef Tournot in any way as directed. Educate, train and coach the food service staff to achieve stated objectives. Submits ideas and suggestions for any future goals and operational improvements to the Executive Chef. Consults with Chef and posts Food Utilization Sheet. Assures that all control procedures and policies are adhered to such as: ? Food Cost ? Labor Cost ? Security ? Food Quality Always Presents him/herself in the most professional manner showing leadership and self-control and works towards a common goal within the food and beverage operation Manages dating, labeling and covering in walk in coolers and freezers. Maintains safety and security in workstation. Other duties as assigned. Key Relationships: Culinary Staff, Stewarding, Food and Beverage Service Staff, Purchasing Department, Catering, Human Resources, Maintenance, and Member relations. Physical Demands Occasionally required to sit Required to walk often and stand for long periods of time Required to use hands to hold, carry, handle or feel Required to reach with hands and arms Required to talk and hear Occasionally required to bend, lift or climb Often required to lift moderate weights (25-50 pounds) Occasionally required to lift heavy weights (50 pounds or greater) Finger dexterity required Hand coordination required Specific vision abilities required for this job include: close vision, distance vision, ability to adjust or focus Required Qualifications: 2 years of experience as a line cook at Country Club or similar hospitality establishment. Preferred: supervisory experience. Serve safe certification Must be able to lift at least 50 lbs. Must be able to stand long durations Able to understand and communicate in English Have a sense of urgency Preferred Qualifications: Culinary degree or ACF equivalent Training certification Bachelor's degree in Food Services Management or a related field and one year of related experience; or a combination of education and related experience. Reports to: Main Kitchen Executive Chef Terrace Level Kitchen Executive Chef or Chef de Cuisine Country Club Country Club Executive Chef Classification: Exempt Salary DOE (depends on experience) up to $48K We participate in Everify / Cherokee is a Drug Free Workplace Our organization has partnered with Talent Plus, a company that develops scientifically validated selection and development tools to identify the natural talents of our prospective employees. To complete your application, we ask that you complete the following online assessment. This assessment will enable us to better understand your unique talents and how they align with our culture. The assessment will take approximately 25-30 minutes to complete. Talent Assessment Link (https://prod-tbex.talentbankonline.com/TBEX/p/reg/cherokee) Apply Here: http://www.Click2Apply.net/8dqrgtc9pqgqjqqb PI106363947