Sous Chef/Line Cook

Sous Chef/Line Cook

Summary of Position: Chesapeake Yacht Club in Shady Side, Maryland is hiring a full-time Sous Chef. We offer a pleasant work environment in a family-oriented member-centric atmosphere. This position works under the direction of Chef for all kitchen operations, including, but limited to, food preparation, purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; assist in the training of employees in methods of cooking, preparation, plate presentation, portion and cost control. Sous Chef will act at all times in accordance with the core values of the club and work toward the success of the restaurant and the club as a whole. Duties & Responsibilities: Ensure that all food and products are consistently prepared and served according to recipes, portioning, cooking, and serving standards. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance programs. Work with the chef to plan and price menu items. Establish portion sizes and prepare standard recipes for all new menu items. Ensure that all products are ordered according to product specifications and received in the correct unit count and condition

Control food cost and usage by following proper ordering procedures and practices, product storage procedures, standard recipes, and waste control procedures. Be knowledgeable of restaurant policies regarding personnel and work with Chef to administer corrective actions

Oversee the training of kitchen personnel in the safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning of kitchen floors, mats, walls, hoods, other equipment, and food storage areas. Check, maintain and record proper food holding and refrigeration temperature control points. Continually work toward the improvement of all training tools and job descriptions provided for all kitchen department positions Be knowledgeable and engaged in the Budget process and capable of active discussion on goals and targets set for kitchen operation particularly in Food cost and Kitchen labor Qualifications:

Must be able to work nights, weekends, and holidays.

A minimum of 5 years of experience in varied kitchen positions

At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, chef, kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). Be Serve Safe Certified or be willing to become certified