Job Description

Sherwood Inn is Hiring! The Sous Chef 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. Responsibilities Food Preparation, quality control and food service meal periods (breakfast/lunch/dinner). Hire, train, schedule, organize and provide leadership to the kitchen team on a daily basis. 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 \xe2\x80\x9chands-on\xe2\x80\x9d with food preparation and executing menu item production during service times. Achieve consistent quality in an efficient and cost-effective environment. Ensure clear communication channels between Executive Chef and Food and Beverage Management team on all food service issues and food service requirements. Ensure all Health and Safety requirements comply, and the kitchen team is correctly trained on all aspects of ClubLink\xe2\x80\x99s 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. Assist the Executive Chef with managing approved budgets and monitoring on a daily basis actual financial result. Assist the Executive Chef with managing accurate tracking procedures in all food and beverage operation to achieve targets. 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. Perform all other duties and tasks as assigned. Qualifications 2-3 years cooking experience and management experience required. Industry experience in similar position is preferred. Kitchen operating experience at private and daily fee golf facilities is an asset. Knowledge and experience with all styles of restaurants, hotels, and resorts is an asset. Menu planning, training and quality control background. Team leadership/communication skills in a multi-unit operation. Purchasing, receiving and inventory control systems experience. Creatively motivated towards providing excellent, consistent, quality and selection of food. Proven performance with budgets and cost controls. Strong hands-on approach/guest service skills. Excellent member/guest service skills. Food Handler Certificate. This is a year-round full-time position offering benefits. ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact jobs@clublink.ca if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink

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