Back of House Staff

Sous Chef

Orchid Island Golf & Beach Club is a private member-owned club, recognized as a Distinguished Club™, located in the Town of Orchid, just north of Vero Beach, and beautifully situated on 600 acres from the ocean to the river. 

Orchid Island Golf & Beach Club is seeking a full-time, year-round Sous Chef with potential opportunities for career growth, competitive salary, and excellent benefits package. Orchid Island has two fine dining restaurants plus casual poolside dining, 9th Hole Snack Shop, and banquet events as well. You will be afforded the ideal opportunity to put your culinary expertise to work in a beautiful environment, pristine and professional kitchens, friendly atmosphere, and under the expertise of our Culinary Institute of America trained Executive Chef.

Supervises: Culinary and Utility Staff 

Job Summary (Essential Functions)

The Sous Chef assists the Executive Chef in supervising food production for assigned dining outlets, banquet events, and other functions at The Club, in addition to supervising and developing culinary staff, assisting with food production tasks, and assuring quality and cost standards are consistently attained and within budget. The Sous Chef must possess excellent organizational skills, ability to plan ahead and create menus, manage food costs and have a keen attention to detail, while conducting themselves in a professional & friendly manner.

Essential Duties & Responsibilities include the following, but not limited to:

• Directly supervises kitchen staff respectfully and is responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by Club’s standard recipes.
• Places food and supply orders for kitchen from established purveyors with proper amounts based on business levels.
• Assists the Executive Chef with menu writing, monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Conducts daily raw cost tracking counts to ensure that all items are accounted for.
• Assumes complete charge of the kitchen in the absence of the Executive Chef & Executive Sous Chef.
• Supervises Utility Staff to ensure overall cleanliness of the Areas of Responsibilities.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
• Understands and consistently follows proper sanitation practices and hygiene regulations.
• Consistently maintains standards of quality, cost, presentation, and flavor of foods.
• Makes recommendations for maintenance, repair, and upkeep of the kitchen and equipment.
• Personally works in any station as assigned by the Executive Chef, when needed.
• Consults with dining service personnel during daily line-ups.

• Assists in maintaining security of kitchen, including equipment, food, and supply inventories.
• Assists in food ordering and proper storage of food and supplies.
• Expedites food orders during service hours.
• Supervises, trains, and evaluates kitchen personnel; leads by providing positive and constructive feedback to employees in order to reward, coach, correct, and motivate.
• Assists Executive Chef with Buffet presentations.
• Checks mise en place of food for quality before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member and guest complaints to the Executive Chef and assists in resolution.
• Attends staff meetings when necessary.
• Upholds grooming and uniform policies with all BOH team members.
• Performs other appropriate tasks assigned by the Executive Chef.

Education and/or Experience

• 10 years’ culinary experience, encompassing all phases of food preparation and kitchen operations required.
• A degree from post-secondary culinary arts program is preferred.

Job Knowledge, Core Competencies and Expectations

• Knowledge of safe food handling, preparation principles and procedures for all foods produced and served in The Club.
• Must be familiar with, and have worked with, all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in safety practices and recognizing hazards.
• Ability to effectively supervise all Culinary and Utility employees.
• Knowledge of, and ability to perform, required role during emergency situations.
• Leadership and supervision skills.
• Flexibility in day-to-day operations.
• Ability to speak, read and write English.

Licenses and Special Requirements

• Food Managers Safety Certification.

Working Conditions and Physical Requirements

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull, or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, and noisy environment.