Rocky Crest Resort is Hiring!
As the Sous Chef, you will be responsible for assisting the Executive Chef with the management and day to day running of the Kitchen BOH (Back of House) operations to provide a high level of food quality, selection and value to our Members and guests.
Order, receive, store and inventory all required products to achieve food production efficiency and food cost targets Develop menus including recipe costing, considering member / guest expectations and approved budget targets Supervise and assist hands-on with food preparation and executing menu item production during service times to achieve consistent quality in an efficient and cost effective environment Ensure clear communication channels between Food and Beverage Management team on all food service issues and food service requirements Ensure all Health and Safety requirements are in compliance and the kitchen team is correctly trained on all aspects of general Health and Safety practices and food handling policies and procedures.
Supervise on a daily basis to ensure standard operating practices are understood and are continually practiced.
Accurately account for all invoices in a timely manner and submit all invoices to accounts payable department daily Complete accurate period end inventories and forward to accounting Club analyst