KITCHEN SOUS CHEF

Apply today! Take advantage of a unique opportunity to work with a breathtaking 360-degree view of downtown Jacksonville and the St. Johns River. People are our greatest asset and we are currently seeking people like you who have a desire to join our : High School diploma or equivalent. Ability to speak read write and comprehend the English language at a level sufficient to communicate effectively with & EXPERIENCE: Must have 5 years of cooking experience in a professional kitchen to include each of the following areas: saucier prep banquet pantry and hot KNOWLEDGE: Must have advanced knowledge of banquet production upscale & casual ala carte dining soup & sauce preparations garde manger butchering food product knowledge diverse cooking techniques sanitation standards as outlined by the Health Department use of all kitchen equipment and accompanying safety SUMMARY: To ensure the food production of the kitchen satisfactorily meets the specifications of the Executive Chef with regard to quality presentation sanitation and cost control. Direct the efficient operation of kitchen ABILITIES: Must be able to work on feet moving about at a quick pace for long hours. Must be able to lift move and carry up to 50 pounds. Must be able to work in a hot environment. Must be able to navigate stairs throughout the course of the DUTIES AND FUNCTIONS:Be punctual at all times and arrive to work on time be able to work a flexible schedule to include weekends holidays and split entering the property arrive in proper uniform crisp clean and in good repair including wearing nametag. Demeanor must be professional and must be clean and cut in a becoming style; Management has final approvalAttend all required training safety courses; attend office and departmental any safety hazards follow up that hazard has been corrected and assist with providing a safe work with the Executive Chef daily on menus and daily specials with the Executive Chef regularly on new ideas for the kitchen; to include menu items daily special items ways to reduce costs kitchen personnel to be certain production is up to high sanitation and safety standards by training and working daily with all personnel are properly trained on all appropriate equipment and accompanying safety with the Executive Chef responsible for food cost and labor portion control over all food items with line cooks in rotation of food for daily specials and employee meals in the event the Executive Chef is not in any area or department where needed i.e. pantry dish washing activities of utility personnel to ensure that the daily required cleaning is done and any extra cleaning is performed when time activities of servers in the kitchen to ensure proper procedures and pick up is handled all servers of information pertaining to menu and for the security and proper use of all equipment and foods in the for the closing of the kitchen ensuring that all food storage areas are locked and all work areas are in the absence of the Executive Chef for supervising all food related events to ensure they are handled with quality and cost consciousness and are completed through breakdowns and clean the Executive Chef in food inventory the daily maintenance and the actual in the scheduling of personnel as necessary. Help with maintaining a low kitchen all a Certified Professional Food Manager per any other jobs that will assist in a quality product as assigned by the Executive : Varied schedule to include weekends and holidaysBENEFITS:Vacation Pay Holiday Pay Sick PayMedical Plans401(k)The River Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race color national origin religion sex age marital status or disability.