Job description

The Purpoodock Club in Cape Elizabeth is currently seeking a Sous Chef to join our team. Applicants should have experience leading the line in a fast-paced Restaurant, Hotel or Private Club environment.

Qualifications:

• Decision making and leadership
• Process Improvement, emphasizing excellence
• Verbal Communication and people management proficiency
• Food sanitation and safety management
• Culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.

Abilities:

• Organization and coordination
• Problem solving ability
• Positive attitude and leadership ability
• Able to prioritize multiple deliverables
• Ensuring high standards of customer service

Position Summary:

As second-in-command to the Executive Chef, the sous chef has a large amount of responsibility in the kitchen as the person who possesses the ability to quickly and authoritatively delegate job tasks to subordinate staff. They must use their experience as a culinary chef who has worked in different roles in order to effectively coach and mentor junior chefs.

Responsibilities include the planning and directing food preparation in a kitchen, supervising and delegating tasks to other kitchen staff, keeping an eye out for problems that arise in the kitchen, and supports the Executive Chef in maintaining the established fiscal guidelines. The sous chef will hold primary responsibility in the Executive Chef absence to ensure all of the above primary responsibilities are being met, while working a schedule that meets the demands of the business.

Primary Responsibilities:

• To set good example for the staff with regard to punctuality, attendance, attitude and hygiene.
• The training of new staff in cooking methods, kitchen procedures and sanitation expectations.
• To promote and practice relevant health and safety standards, including inventory of expiration dates of stock to ensure proper rotation, storage and utilization of product.
• Satisfy all customer requirements by ensuring that the service is constantly maintained at a consistently high standard with particular focus on members needs.
• Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
• Achieves kitchen operational objectives by contributing information to culinary plans and reviews; preparing and completing action plans; implementing production, productivity and quality standards; training kitchen workers to expand their skills; identifying and resolving problems; determining system improvements; implementing change.
• Responsible for Assisting the Executive Chef in creating menus for restaurant outlets, banquets, and special events.
• Work with the Executive chef by overseeing the dish department in regards to cleanliness, organization, sanitation and best use of time.

• Ability to fill-in for other kitchen employees during absences, vacations or sickness.
• Operating as shift supervisor when Executive Chef absent, ensuring that all job duties assigned to subordinate staff are carried out and fulfilled, including side-work, set-up and breakdown.
• Closing the club facility to the standards: all fans and equipment off and cleaning and sidework duties completed.

Cost Controls:

· To ensure all deliveries are checked in correctly and that all relevant delivery dockets/ invoices are correct.

· To adhere to monthly staffing budgets and keeping costs and levels within budget.

· Meets kitchen financial objectives by contributing information to the annual food and staffing budgets; review menus and evaluate time-saving production techniques.

· To regularly price check all beverage items bought for the operation, to ensure that we are buying at the best prices available and that the invoice paid have the correct pricing associated.

· Promoting company goals of customer service and satisfaction, team work, reporting requirements and financial performance.

Physical Requirements:

• Able to lift products and storage stock (up to 50 lbs.).
• Able to stand for long periods of time.
• Must be able to stoop, bend, as well as maneuver through all areas of the dining areas and kitchen.
• Must have the manual dexterity to grab, grip, pull, hold, sort, reach, carry and lift.

Essential Functions:

• Ability to have flexibility in schedule to work days, evenings, weekends and holidays.
• Ability to consistently appear for, work and complete scheduled shifts.
• Ability to learn and employ new concepts and tasks.
• Ability to follow proper hygienic and food safety procedures.
• Ability to arrive for work on time and properly groomed.
• Ability to communicate effectively and properly with coworkers, members and various departments.

Compensation:

The position offers a flexible schedule, no late nights, free meals, free parking, a positive work environment and benefits as listed below:

*Comprehensive Health, Dental and Life Insurance

* 401k with Company Match

*Paid Time Off, Vacation, Sick and Holiday

*Learning & Development Opportunities

*Company Paid Long Term Disability Insurance

*Health Savings & Health Reimbursement Account Options

Job Type: Full-time

Pay: $52,000.00 - $57,000.00 per year

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• Food provided
• Health insurance
• Paid time off

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Ability to commute/relocate:

• Cape Elizabeth, ME 04107: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Chefs: 1 year (Preferred)
• Culinary experience: 3 years (Preferred)
• Cooking: 3 years (Preferred)

Work Location: In person

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