Club Details

Victoria National Golf Club

2000 Victoria National Blvd.
Newburgh, IN 47630

Age of Club	Number of Members	Average Age of Members	Club Ownership
20	400	50	Dormie Network, LLC
Gross Dollar Volume	Annual Dues Volume	Annual Food Sales	Annual Beverage Sales
$5,000,000.00	$1,700,000.00	$687,000.00	$432,000.00

Job Details

Date Posted

10/26/2018

Job Title

Sous Chef

Brief Job Description

Candidate Qualifications

• Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Head Chef.
• Assist Head Chef with monitoring and training of culinary staff, sanitation and safety, as well as related production activities to ensure all procedures are completed to the department standards; Rectify deficiencies with respective personnel.
• Participate fully in food preparation to consistently produce food that is of high quality in taste and presentation within established guidelines; work on line during service and assist wherever needed.
• Ensure that all items needed for menu preparation are in stock; Notify Head Chef in advance of expected shortages and when supplies are low – before they run out.
• Conduct daily pre-shift meetings with culinary staff to provide an overview of events, discuss special features and assign production and prep tasks to be executed; communicate additions or changes to assignments as they arise throughout the shift.
• Ensure adherence to recipes, correct food preparation methods, portion control, and presentation of menu items.
• Participate in daily pre-shift meetings with front-of-house staff as needed to answer questions, explain features and educate staff on ingredients in menus.
• Ensure all functions are set up 30 minutes prior to scheduled start time and all cooks are at their station.
• Inspect the cleanliness/mise en place of all kitchen areas (floor, stations, coolers, store room, dish washing, etc.) and immediately direct respective culinary staff to correct any deficiencies; Ensure that quality and details are being maintained.
• Ensure that culinary staff maintain and strictly abide by state sanitation/health regulations and Club requirements.
• Maintain proper storage procedures as specified by Health Department and Club requirements (wrap, label and date).
• Ensure that applicable kitchen equipment is in proper working order prior to shift; communicate any maintenance, repair or upkeep issues to Head Chef.
• Instruct culinary staff in the correct usage and care of all equipment in the kitchen operation, stressing safety.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that excess items are utilized efficiently.
• Check and ensure that all closing duties are completed to standards.
• Update features/menus for seasonality, as deemed necessary by the Executive Chef.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Assist Head Chef in evaluating all food products received to maintain quality specifications.
• Ensure that staff report to work as scheduled, document any late or absent culinary staff.
• Provide feedback to culinary staff on their performance; Communicate with Head Chef regarding disciplinary issues and assist with corrective action.
• Ensure culinary staff is adherent to Victoria National uniform code; rectify any deficiencies.
• Review member/banquet function sheets with Head Chef and make note of any changes; Ensure function sheets are posted for all culinary staff to review.
• Meet with Head Chef to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Observe member reactions and confer with front-of-house staff to ensure member satisfaction.
• Promote positive member relations at all times.
• Address/resolve member complaints immediately; communicate member complaints/concerns to Executive Chef daily.
• Assist Head Chef with monthly inventories, cost controls and requisitioning/ordering of supplies.
• Maintain effective and clear communication with Head Chef, culinary staff and front-of-house staff.
• The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and additional responsibilities may be assigned, as required, by the Head Chef, Members of the Management Team, The Club, or The Owner.

Date Position Available

November 1, 2018

Other Benefits

Health, Dental, Vision, Life Insurance, Long-term Disability, 401(k), Paid Time Off, Uniforms

Please send resumes to:

Terry Roberts
Director of Human Resources
2000 Victoria National Blvd.
Newburgh, IN 47630
PHONE: 812.858.8230
terry@victorianational.com