Job ID: 172612589
ADIRONDACK MOUNTAIN RESERVE
Title: Sous Chef
[in absence of Executive Chef] All kitchen staff, to include line/prep cooks, stewards, dishwashers.
Weekly Pay: $780 per week from May 15th-October 16th
Included: Housing, Uniforms, Staff Meals, Use of all Facilities and Travel Expenses
The Ausable Club is actively recruiting for a talented, creative and enthusiastic Sous Chef for the 2018 season. The Ausable Club is a summer seasonal private club located in the High Peaks of the Adirondack Mountains in Keene Valley NY, approximately 20 minutes from Lake Placid, site of 2 Winter Olympic Games. The club provides free housing and most meals. Uniforms provided. Eligibility for seasonal performance bonus and Employee Holiday Bonus program. Free golf, tennis, and world class hiking. Travel expenses.
CLUB DESCRIPTION: The Ausable Club is a private member-owned seasonal club located in the High Peaks Region of the Adirondack Mountains of northern New York State. The Club, steeped in Adirondack history, was founded in 1887 and boasts a magnificent main clubhouse that is on the historic registry, as well as a 7,500 acre forest preserve called the Adirondack Mountain Reserve. The reserve provides access to some of eastern high peaks of the Adirondacks and has two private lakes. The Ausable Club has over 450 memberships. The main campus includes the main clubhouse, challenging mountain golf course, Har-Tru clay tennis courts, lawn bowling, cottages, etc. The club operates from late May through mid October.
JOB SUMMARY (Essential Functions)
The role of Sous Chef is to help prepare culinary delights for our members and guests and execute the menu, ensuring a high level of food/meal quality and member satisfaction. Responsible for the quality and the variety of all food being served. The Sous Chef will assist in the planning and management of kitchen staff in the procurement, production, preparation and presentation of all food for the club in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Organize and help in the service of all activities concerning a la carte, employee meals and dining rooms. Implement all cleaning schedules and duties set up by the Executive Chef. Possesses a passion for exceeding member expectations and a commitment to excellence resulting in high quality member and guest service.
EDUCATION and/or EXPERIENCE
Culinary school graduate preferred; or
Two years experience in supervisory position preferred.
At least 1 years experience in a senior role in a culinary environment managing and developing a team.
Proven leadership skills and the ability to mentor individuals and motivate and develop a team.
Must have excellent organizational, interpersonal and administrative skills along with the ability to multitask.
JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS
Exceptional cooking skills.
Plans menus with Executive Chef and Clubhouse Manager.
Aides Executive Chef in the development of standard recipes.
Maintains food quality and sanitation standards.
Ability to pair/match wine and food.
Knowledge of and ability to perform required role during emergency situations.
JOB TASKS AND DUTIES Assists in managing the day-to-day operations of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. Establish and require strict adherence to health department and hotel sanitation and food handling guidelines. In conjunction with the Executive Chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems. Maintain effective working relationship with food and beverage management, staff and hotel departments. Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
Undertakes special projects and performs other duties as assigned by the Executive Chef.
OTHER SKILLS AND ABILITIES
Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
Strong written and oral communication skills.
Excellent customer service orientation and focus on customer satisfaction required.
Strong leadership and people skills, plus the ability to build and foster a positive team environment.
A passion for food and customer service and in executing consistent and high quality menu items in an upscale dining operation. To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
CERTIFICATES, LICENSES, REGISTRATIONS
Certificate of completion from trade school or professional hospitality association. Driver's License. Food safety certification.
Must have the stamina to work long hours when required. Walking and standing are required most of the working day. While performing the duties of this job, the employee is regularly required to talk or hear. Required to stand for long periods and required to stand; walk; climb stairs; balance; bend; stretch; twist; reach with hands and arms; sit; use hands to finger, handle, or feel; and stoop, kneel, or crouch. The employee must occasionally lift, pull and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and distance vision. Continuous repetitive motions.
While performing the essential functions of this job, the employee is usually indoors, in a controlled but frequently hot, humid environment, and experiences a moderate noise level in the work environment. Exposure to extreme heat, moving kitchen equipment, minimal levels of gas and cleaning products (fumes).