Seasonal Position

POSITION: Beach Club Sous Chef

LOCATION: Westchester Country Club | Rye, NY

DEPARTMENT: Beach Club Culinary

COMPENSATION: Non-Exempt (Overtime eligible), $24.00-$28.00 per hour commensurate with experience

POSITION OBJECTIVE:

The Beach Club Sous Chef is responsible for managing day to day operations of the Beach Club Snack Bar and Beachside Grill. This position may also be assigned additional Food & Beverage duties as per business needs.

ESSENTIAL JOB FUNCTIONS:

- Responsible in part for hiring and training of front and back of house staff on new menu items, menu descriptions, and kitchen procedures

- Conduct and participate in daily pre-shift meetings in order to answer staff questions daily

- Execute daily purchasing according to par levels, ensuring invoices are being coded appropriately and stay within budget

- Work with Beach Culinary Manager to oversee Receiver position

- Maintain sanitation levels in Culinary Department, performing regular audits in accordance with closing lists

- Responsible for learning progressive discipline methods and administering as necessary, including coaching, counseling, warnings and potential suspensions up to termination. This also includes documenting performance issues and/or incidents

- Develop and update materials to keep information up to date and to continue the improvement of Beach food service for the following season’s team

INCIDENTAL DUTIES:

The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management.  

PERFORMANCE EXPECTATIONS:

- Embody leadership role through impeccable line of conduct and crisp, professional appearance

- Adhere to all WCC Management Guidelines, Policies & Procedures

- Carry out all reasonable requests made by Executive Chef, Executive Sous Chef, Beach Club Culinary Manager and Beach Club Manager in a professional and timely manner

- Ability to work weekends, nights and Holidays

- Ability to work overtime when needed

JOB QUALIFICATION STANDARDS:

The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position. 

EDUCATION AND EXPERIENCE:

- Previous experience in Sous Chef role strongly preferred

- Up to date Food Handlers / Sanitation license

- Proficiency in Microsoft Office

- Previous knowledge of Jonas POS System helpful

KNOWLEDGE AND SKILL REQUIREMENTS:

- Ability to read labels and understand HACCP and MSDS material training guidelines

LANGUAGE AND COMMUNICATION SKILLS:

- Must be able to communicate and interact professionally with Members and staff in English language

- Ability to communicate in Spanish – a plus

PHYSICAL, SENSORY AND MOTOR DEMANDS:

- Ability to move quickly and multitask in a fast-paced, high stress/pressure environment (Heat and Action)

- Frequent Standing for extended periods of time

- Frequent Walking to collect or deliver goods in various kitchens and or reception areas

- Regular lifting up to 50 Lbs.

- Be of reasonable physical health, visual acuity and sense of smell to work in Kitchen safely

JOB CODE: 12032877