Background:

Cherry Hills Country Club, founded in 1922, is a family friendly Club with over 690 members. Facilities include a renowned championship golf course, a full-service golf shop, driving range, practice facilities, halfway house, and Par 3 course: eight outdoor tennis courts incorporating two pickleball courts, tennis shop, a family pool complex with café, junior Olympic size swimming pool and an active children’s club.

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Cherry Hills Country Club 

What we offer:

• 7 Paid Holidays
• Employee Meals
• Golf Privileges
• Free Uniforms
• Free and Easy Parking
• Coworker Referral Bonus
• Holiday Bonus
• Employee of the Month 

Job Purpose:

The primary responsibilities of the Sous Chef is to support in the managing of the day-to-day operations of all kitchens, including food production, food quality, food ordering, and inventories affecting food service in all Member Dining Areas and meal periods. These areas include menu development, menu engineering, overseeing culinary staff in their daily activities, production lists, sanitation, proper food handling, training, labor management and sound fiscal control. This role balances excellent cooking skills with managerial decision-making and team leadership. 

Supervisory Responsibilities:

This position is responsible for ensuring the highest levels of cleanliness, and that all sanitation standards are implemented and maintained throughout each kitchen, according to local, state, and federal regulations. This individual must ensure the strict confidentiality of the Club, its members and member-related business. This position directly supervises the kitchen and stewarding line staff. He/she will also assist with interviewing, hiring, employee coaching, discipline and conducting the appropriate annual appraisals. The sous will be directly assigned to oversee the work responsibilities of the culinary team including recognition of the staff while addressing any concerns. 

Essential Functions of the Job:

1. Supervises all kitchen mise en place (preparation for service) in all stations and work areas. Works daily with the culinary staff on all service lines including the member kitchen spaces and the Employee Dining Room.
2. Ensures all portion sizes, quality standards, department rules, policies and procedures are followed by every kitchen employee.
3. Prepares and/or supervises the production of all food items. Inspects the quality and plate presentations in all member dining areas.
4. Maintains and controls monthly inventories, oversees the pricing, cost controls, requisitioning and issuing for all food production.
5. Participates in the interview and selection process when hiring culinary staff. 
6. Participates in evaluating employee performance and making recommendations for improvement.  
7. Verifies that all standards of sanitation, cleanliness and nutrition are maintained throughout the kitchen at all times. Meets or exceeds all local, state, and federal standards for cleanliness and sanitation.
8. Inspects and ensures side work and cleaning assignments are completed as scheduled.
9. Presents menu ideas and recommendations to the Executive Chef. Develops recipes and techniques for food preparation and presentation that are “cutting edge”, while respecting and maintaining the identity of the Club’s food style/ culture / character.
10. Makes it a goal to consistently work each and every day to improve the quality and culinary standards of the Club.
11. Interfaces with the members and their guests and assures absolute maximum satisfaction.
12. Partners with Human Resources to identify, communicate and coordinate all staffing and training needs.
13. Ensures that club is properly stocked with ingredients throughout the season to prepare all dishes listed on the menus.

Other Duties and Responsibilities

• Works seamlessly with dining room staff and all other employees and management to provide the highest-level service experience possible to the members and their guests.
• Maintains a neat and professional demeanor and appearance with an emphasis on personal service duties for the members and their guests.
• Performs all other duties assigned by the Director of Culinary Operations and the Executive Chef or those deemed by management to be an integral part of the job.
• Effective interpersonal and supervisory skills.
• Assumes and performs any and all duties of the Culinary Team as needed.
• Transport and set up of kitchen equipment, china, glassware, silver and serving pieces as needed.   

Qualifications (required unless stated otherwise):

       Skills/Knowledge/Attributes:

• Effective interpersonal and supervisory skills.
• Knowledge of food product identification, preparation, and service techniques
• Excellent verbal and written communications skills.
• Knowledge of the highest levels of food preparation, food service, presentation, and culinary techniques.
• Exposure and experience with regional cuisine. Must have a good knowledge of domestic/ international cuisine.
• Experience managing all aspects of a busy kitchen including food production, purchasing, staffing, training, and sanitation.
• Cost awareness with some knowledge of budget planning.
• Excellent organizational, planning and time management skills.
• Knowledge of federal and state food service sanitation guidelines
• Proficient with Smartsheet, Microsoft Office programs to include Excel, Word and Outlook.
• Ability to effectively prioritize multiple tasks in a fast-paced environment.
• ServeSafe Food Safety Manager certification preferred.
• Ability to work flexible schedule in order to accommodate business levels.
• Ability to hold others accountable for following company standards and procedures.
• Ability to innovate and implement new ideas.

Experience/Education:

• A minimum of two years as a Sous Chef, in a four or five star resort, club or hotel is preferred.
• An associate’s degree from a postsecondary culinary arts program or a certificate of completion from an accredited culinary apprenticeship program is preferred.
• High school diploma or equivalent required.

Required License(s):

• Possesses a valid driver’s license.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work for this position is usually performed in a climate-controlled environment. However, the employee may be required to work outside in extreme heat, cold, rain, wind or inclement weather as the demands of the position so dictate.

Daily activities include setting and stocking the storerooms, walk-ins and cooking line which necessitates stooping, bending and moving heavy objects up to 50 pounds. Equipment used includes but is not limited to cutting knives, serving utensils, ovens, burners on ovens, dishwasher, meat grinder, food processor, and cleaning supplies.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally required to sit, stoop, kneel, crouch, reach with hands and arms, operate a computer or drive a golf cart or utility vehicle. The employee is frequently required to lift up to 50 pounds. The employee is constantly required to use arms, hands and fingers to handle, organize or lift items. The employee is constantly required to stand, walk and communicate. While performing the duties of this job the employee is constantly required to use their vision to perform an activity such as but not limited to determining the accuracy, neatness, attention to detail, and thoroughness of the work assigned. 

Compensation & Benefits:

This position is full-time year-round offered at $70,000. Full-time eligible employees will be offered health benefits (including medical, dental, vision, Life & disability etc.), 401(k) after waiting period, seven paid holidays, paid vacation, and sick pay (after meeting eligibility waiting period.) 

**Cherry Hills Country Club is an equal opportunity employer. Background screening is conducted in conjunction with this hiring process.