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Sous Chef

Company: TPC Network
Location: Maineville
Posted on: June 25, 2022

Job Description:

Maineville, OH Full time R5396 KitchenTPC River's Bend is a private par-72, 7,180-yard championship layout located in Maineville, Ohio, just 25 miles northeast of Cincinnati. The Arnold Palmer-designed golf course meanders through corridors of mature hardwoods and whispering creeks. TPC River's Bend has previously hosted events for both the Tour, PGA TOUR Champions, and currently hosts a tournament for the LPGA's Symetra Tour.Tee up your career as a part of our team with the TPC Network! Utilize personal creative talent to create original, creative menu items and displays. Perform creative methods of cooking, portion control, and garnish. Assist in the planning and scheduling of the kitchen staff and supply requirements for the culinary department. Maintain accountability for cost, utilization, and performance of employees and equipment.QUALIFICATIONSHigh school diploma or equivalent educationCulinary degree or equivalent trainingThorough knowledge of culinary concepts, practices, and procedures as well as food preparation and kitchen maintenance operations procedures as would normally be acquired through at least three years' culinary experience in progressively responsible positionsPrior supervisory experience preferredRESPONSIBILITIES/DUTIESAssist the Chef management team with creating various menu items for a la carte and banquet menusCreate daily specials that reflect the operating concept and demonstrate creative use of food, materials and equipmentCreate imaginative and artistic theme decorations for banquets and buffets, which may include ice displaysPrepare and produce all menu items according to standard recipes and ensure that they are presented to standards established by PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfactionLead and direct the work of others which includes, assisting the Executive Chef with recruiting, hiring, training, scheduling and performance reviews of the kitchen staffTrain and supervise cooks in preparing menu items according to recipes cards and plating specificationsTrain and supervise ware washers in operating and using dish machine and three compartment sink to ensure high quality of sanitation standardsTrain and supervise all kitchen staff to maintain high sanitation and safety standards ensuring that cleanliness and safety is maintained throughout the kitchen and dumpster areasMaintain high standards of quality of food production to ensure member/guest satisfactionUse and operate large mixers and meat slicersAssist in the implementation and maintenance of purchasing procedures to ensure that proper quantities of product are on hand and that food products are maintained at established levelsHandle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy. Resolve problems quickly in an objective mannerUtilize ChefTec to manage food inventory and productionAssist in maintaining internal controls for the Food & Beverage Department. Conduct or supervise monthly food and beverage inventoriesAssist in the development and maintenance of the marketing and promotional programs as related to the Food & Beverage DepartmentAssume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive ChefAssist the Executive Chef in the implementation of training programs which continue to strengthen and improve the skills of all kitchen employeesSet-up and break-down buffet tables and carving stations for special functionsWork with service staff to improve speed and consistency of service relating to food pick upParticipate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staffAssist in the responsibility for the Food & Beverage sales, expenses, and profit goals as outlined in the Food & Beverage Operating Plan/BudgetOperate within all established guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, IncSpecial projects or other duties as assignedPHYSICAL DEMANDS AND WORKING ENVIRONMENTWhile performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.TRAVELTravel is not expected for this positionWORK SCHEDULE EXPECTATIONSThis position requires shifts as necessary based on business levelsSUPERVISORY RESPONSIBILITYThis position manages employees and is responsible for the performance management and hiring of the employees within the departmentPI183227236

Keywords: TPC Network, Cincinnati , Sous Chef, Hospitality & Tourism , Maineville, Ohio

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