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Open nowPosted 16 days ago

Lionheart Country Club Sous Chef

Bozzuto's31 open roles

Where
65 Nod Rd, Avon, CT 06001, USA
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Your applicationOpen nowLionheart Country Club Sous ChefBozzuto's · 65 Nod Rd, Avon, CT 06001, USA

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
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  2. 3.5%3 days
  3. 7.8%7 days
  4. 14.6%14 days
  5. 34.1%30 days
This job: posted 16 days ago

The posting

Position Overview:   As a Sous Chef you are responsible for overseeing all aspects of the kitchen operations including but not limited to menu planning, food preparation, cooking and supervision of staff in the absence of the Executive Chef.  You are responsible for ensuring food quality, presentation, and taste to me the established standards while maintaining a safe and efficient work environment.   Responsibilities:

Creating and developing menus that account for seasonality, customer preferences, dietary restrictions and food trends Planning and pricing menu items to achieve a balance between profitability and customer satisfaction Cook and assemble dishes according to recipes and standards set by the Executive Chef Ensuring food is cooked to the appropriate temperature and is visually appealing based on standards set by the Executive Chef Monitoring portion sizes and food waste to minimize costs and maximize efficiency Maintaining a clean and sanitized work station in the kitchen area including but not limited to washing dishes, sanitizing surfaces and disposing of waste Monitoring food inventory levels and notifying the Executive Chef of shortages and discrepancies Placing orders based on inventory levels in partnership with Executive Chef Managing culinary staff both on premise and off premise events  based on customer specifications Collaborating with other kitchen team members to ensure timely and efficient services Following all safety and hygiene procedures – including but not limited to proper handling of storage and food products Assisting with the cleaning and maintenance of kitchen equipment as needed Staying up to date on industry trends to elevate prepared dishes Performing any other tasks assigned by leadership

Experience:

Preferred: Two (2) year experience as a high volume chef, country club setting or relevant experience  Required: ServeSafe Certification Preferred: Culinary degree or equivalent but not required

Schedule:

Days and start times TBD based on business needs 5-6 day work week Flexibility to work hours needed based on event schedules

Compensation:

Kitchen environment – varying temperatures based on seasons and equipment

Environment:

Based on experience

Skills:

Physical abilities: May be required to lift up to 80-85lbs.; standing, bending, lifting and twisting for up to 90% of your shift; frequently lifting product from various heights including floor level to over your head; Ability to stand or walk at least 10 hours daily; working in various temperature controlled environments; Strong communication Skills: Ability to communicate clearly and effectively with peers and leaders on a daily basis Organizational Skills: Ability to fulfill executive directions in a timely manner; ability to prioritize and meet deadlines Working in a team based environment: Working independently and as a team player Quality: Maintain integrity and high standards from all perspectives Safety Culture: Maintain and drive safety policies; driving for accountability of safe practices throughout shift

 

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