Description

Sous Chef 

Location: Lone Tree Golf Club & Hotel

Hiring Range: $43,032 - $51,385 per year

Position Summary:

Under the supervision of the Grill Supervisor/Restaurant Manager, this position performs various cooking and kitchen functions with a strong focus on achieving expected standards in food preparation. Prepares, portions, and cooks food products based on the highest quality standards. Performs final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. This position may provide supervision for other cooks. This position is required to work varied work hours including, nights, weekends and holidays.

Essential Duties:

• Prepares a variety of items including meats, seafood, poultry, and vegetables for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assists in food prep assignments during off-peak periods as needed. Ensures food is rotated on schedule from freezer/walk-in to prep areas, and then on to the line for cooking.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Follows proper plate presentation and garnish set up for all dishes.
• Responsible for quality of products served.
• Assists with shift changeover to ensure customer orders are filled before leaving.
• Responsible for monthly kitchen inventories and assists in weekly ordering of supplies.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Handles, stores and rotates all products properly.
• Maintains a clean and sanitary work area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Opens and closes the kitchen properly and follows the opening and closing checklist for kitchen stations. Works special events and banquets as needed.
• Assists in supervising the work of line cooks to ensure that all assigned tasks are completed in a timely manner.
• Responsible for ensuring all state, local and District health standards are met in food areas at all times. Ensures all cooking, prep, and food handling areas and surfaces are thoroughly cleaned and sanitized at the end of the work day.
• Complies with Health Department and other governmental agency regulations.
• Completes all incident/accident reports and follow-up according to District procedures in a timely manner.
• Responds tactfully, respectfully and in a timely fashion to inquiries and problems in person, by email, phone and mail providing helpful information and explanations in-line with District policies and procedures. Thoughtfully handles confrontational or stressful interactions.
• Ensures that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Maintains a flexible and team oriented attitude.
• This position is required to work varied work hours. May be required to work at different locations throughout the District.
• Actively facilitates and participates in employee cross-training activities.
• Attend and participate in staff meetings, trainings, and orientations.
• Attend work on a regular, reliable and punctual basis.
• Assists in developing menus and al la carte menus with appropriate profit margins.

This job description should not be construed to imply that these requirements are the exclusive duties of the position. Incumbents may be required to follow any other instructions, and to perform any other related duties, as may be required.

Education and/or Experience:

• Must be twenty (21) years of age with a high school diploma or equivalent. A degree from a culinary school preferred.
• A minimum of two (2) years of progressive experience in kitchen preparation and cooking. At least six (6) months experience in a similar lead capacity. Must be knowledgeable and able to manage and comply with Health Department and other governmental agency regulations. Previous lead and/or supervisory experience preferred.
• A combination of experience and education may be considered.

Licenses, Certifications, and Other Requirements:

• Must possess a valid Colorado Driver License or the ability to obtain upon hire and maintain an acceptable driving record.

Necessary Knowledge, Skills and Abilities:

• Must have extensive knowledge of food preparation and production for volume restaurant.
• Knowledge of health standards and ability to communicate effectively.
• Must have strong organizational skills. Must be highly motivated and take direction well.
• Strong interpersonal and leadership skills.
• Must be highly motivated and take direction well with excellent interpersonal and communication skills, both written and verbally.
• Ability to work independently and with a team in a fast-paced and high volume environment with emphasis on accuracy and timeliness.
• Ability to handle stressful situations.
• Ability to provide outstanding customer service and get along with coworkers, patrons, and supervisors and interact with employees and vendors in a professional manner.

Material and Equipment Used :

To successfully perform the required job duties, this position regularly uses: grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives and a variety of other kitchen appliances and tools. Personal computer, phone and other basic office equipment. This position is required to drive a personal vehicle to various District facilities for business purposes.

Working Environment :

Primarily works in a busy restaurant, hotel and event environment subject to heat and steam, continuous interruptions, and background noises. Will be working in a warm environment where temperatures can rise or fall quickly. Occasionally works out of doors, subject to variable weather conditions, ecosystems and landscape.

Physical Requirements :

Continuous standing -during preparation, during service hours or during expediting, usually all day. Full range of mobility to handle and operate office equipment, reach outward and above shoulder and carry, pull, push or lift up to 50 lbs. May occasionally climb, crawl, squat, kneel. The employee will regularly move equipment, tables and chairs. The employee must be able to see close up and at a distance with vision acuity and the ability to adjust focus allowing a broad field of vision. The employee must communicate clearly and effectively, must understand and be understood. Must have moderate comprehension and literacy to read use records and all special requests.

This list is not all-inclusive and represents examples of the work environment and physical demands.

Employee Benefits & Perks at South Suburban

• Comprehensive Medical, Dental and Vision package
• Medical and Dependent Care Flexible Spending Accounts
• Retirement packages with employer contribution/match
• Free Employee Assistance Program
• Paid time off including vacation time, sick leave, personal leave and holidays
• District paid life insurance and long term disability
• FREE use of District fitness centers and swimming pools
• Discounts on recreation classes and golf
• Opportunities for training and promotion from within
• To view a complete listing of the District’s most current benefit package, please visit http://careers.ssprd.org

About Us

Our mission is to foster healthy living through stewardship of the environment, parks, trails, and open space by providing recreational services and programs.

We serve residents in Bow Mar, Columbine Valley, Centennial west of I-25, Littleton, Lone Tree and Sheridan and unincorporated portions of Douglas, Jefferson and Arapahoe counties. We operate four full-service recreation centers, golf courses, outdoor pools and restaurants, two ice centers and miniature golf courses, and a BMX track, a sports dome, batting cages, an entertainment center, a hotel and a nature center. In addition, we maintain nearly 3,800 acres of developed and open space land, including 119 multi-purpose athletic fields, more than 100 parks, nearly 80 miles of trails, 60 playgrounds, 56 tennis courts, and the 880-acre South Platte Park.