Sous Chef Job at Denver Country Club
The Denver Country Cub is looking for great service minded individuals that love the hospitality space! Work at the oldest Club West of the Mississippi River. The Denver Country Club is a Denver landmark for over 130 years where we strive to provide the utmost satisfaction to our Members, their guests and to each other. Come join our culinary team and work with creative and innovative individuals who always want to elevate their craft.
SOUS CHEF
REPORTS TO: Executive Chef
WEEKLY RATE: $923.07 - $1,057.69
JOB RESPONSIBILITIES
JOB RESPONSIBILITIES
- Creates preparation and Mise en Place lists for AM and PM stations in conjunction with Sous Chef
- Upon arrival to work each day, performs a daily inspection of all AM and PM stations utilizing Mise en Place lists and/or other checklists ensuring that each station is properly prepared for service
- In the absence of the Sous Chef expedites lunch service and assists cooks with the plating and preparation of foods during peak business hours of 12:30pm-2:00pm or as business otherwise demands
- Consults with the Executive Chef, Banquet Chef and Sous Chef concerning food production
- Utilizes leftovers, assists in the planning of daily/weekly specials and instructs cooks on preparation and cookingChecks/confirms all specifications, portions, freshness and quality
- Insures that everything is of highest quality and all items are properly labeled and dated
- Assists in the preparation, cooking and plating of A` la Carte and Banquet menu items as business demands and
- Is expected to assist on any busy station at any time
- Oversees cooking and presentation of all food insuring wholesome, well garnished and attractive plates
- Instructs cooks on the finer points and details of cooking
- Assists purchasing manager when taking inventory
- Monitors/tracks bulk production food product items including but not limited to: demi-glace, stocks and soup.
- Plans for and prepares demi glace, stocks, soups and sauces as needed.
- Checks meat cart Saturday/Sunday. Cleans, cuts and/or portions meats/seafood according to needs
- Inspects walk-in cooler with purchasing manager to confirm cooks are storing foods properly
- Checks/confirms that cleaning/deep cleaning lists have been completed satisfactorily
- Locks up kitchen and lower walk-in cooler and freezers at the end of each evening.
SUPERVISION
- Works with Executive Chef and Sous Chef to write or post the schedules in a timely manner. Confirms that there is adequate staff available each evening to meet the kitchen’s needs.
- Brings employee performance issues to the Executive Chef’s attention and work together to remedy situation.
- Supervise employees involved in preparation/production of a` la carte cooking, as well as banquets as business demands.
- Will instruct in the cleaning and proper sanitation of entire kitchen.
- Will supervise cleaning and rotation of food items in all walk-ins, reach-ins, freezers, and storage room.
- Will delegate jobs to employees during slow periods of the shift. May send staff home early.
- Assist in the design of new menus and ideas to improve and/or simplify work processes in the kitchen.
- Will train any kitchen employee - new employees, or existing, if new procedure is introduced.
- At the end of each shift, inspects all stations to assure proper cleaning.
- Confirms throughout the evening that proper holding temperatures are in place.
- Confirms and records that proper cooling procedures have been followed and that the data is logged at the end of each evening shift.
JOB REQUIREMENTS:
- 2-3 years’ experience in a fast-paced teamwork-oriented environment
- Must be able to work flexible shifts
- Willingness to listen and take direction well
- Strong attention detail and achieving high quality results
- Must have a passion for food and be creative
- Must practice strict safety and sanitation practices, be organized
- Must be able to pass a background check and company pre-screening process
BENEFITS:
- Vacation & Sick Time
- Complimentary Parking
- Medical, Dental, Life, 401k, Flexible Spending Accounts per DCC policy
- Holiday Bonus per policy
- Complimentary golf privileges per DCC employee guidelines
- Clothing at reduced employee pricing.
- Referral Bonus- Work with your Friends!
- Complimentary employee meals
- Positive working environment
CLUB CORE VALUES:
Integrity- Is committed to the role and creating a club atmosphere where absolute satisfaction is a highest priority, can be trusted and is honest, has excellent follow through with responsibilities, applies him/herself fully in the role. Takes responsibility for own actions.
Passion- Has a passion for their role & service, puts others first. Greets Members /Guests/ Co-workers with a smile, is welcoming and friendly. Brings a positive energy and enthusiasm to work.
Teamwork- Works effectively with departments and staff. Cooperates and supports the team and management. Collaborates well and comes with solutions. Takes initiative to help the team. Dependable. Has good communication skills. Listens to and is understanding of the views of others.
Respect- Respects the Club, Members and his/her co-workers. Shows a willingness to work with others and appreciates what others do. Has good conflict resolution skills. Professionalism in speaking and in presentation.
Excellence- Has knowledge excellence about DCC offerings in relationship to position. Works hard and strives to do quality, accurate timely work. Follows and complies with DCC policies & procedures. Efficient in performing all aspects of job duties. Leads by example.
Safety Awareness – Puts safety at the forefront of all club operations. Will report and be aware of conditions that affect Member and staff safety.
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