Sous Chef Regency at Dominion Valley

Ready to bring your skill and creativity to a kitchen where no two events are the same Wed love to meet you.

At Regency at Dominion Valley Country Club our Sous Chef knows the kitchen inside and out comfortable stepping into any station and handling any task when the moment calls for it. Youll also be a key connection point between the kitchen and the wait staff so strong leadership and clear communication are right at the heart of this role.

Compensation and Benefits

$55000 - $60000 per year. Full-Time Team Members receive benefits including health dental vision and life 401(k) STD LTD paid holiday vacation personal & sick time and numerous other employee discount benefits through our HR provider LL Roberts.

What Youll Be Doing

Youll train and develop the team helping every cook understand why consistency in preparation and presentation matters so much. Youll keep a close eye on quality portion control and plate presentation so the standard holds up every single time and youll monitor and maintain line plating and quality throughout service. Youll prepare a variety of cuisine using real skill and creativity and youll coordinate with the wait staff to make sure guest expectations are met or better yet exceeded.

Keeping the kitchen clean organized and safe is a big part of the job: youll make sure all sanitation procedures are followed and that the kitchen stays in step with every health and safety regulation. Youll work with precision skillfully using the hand tools and machines the job requires reading recipes and measuring cutting and preparing ingredients carefully.

On the leadership side youll establish procedures build and coordinate banquets and schedules and keep workflow moving smoothly. Youll help hire train and motivate the kitchen staff make sure all the necessary reports and forms are completed daily and stay on top of industry trends bringing that knowledge back into the kitchen so were always current. And as in any great kitchen youll take on other related duties as assigned by management.

What Were Looking For

Culinary school graduates are preferred along with five to six years of related experience (or the equivalent). You bring current knowledge of regional and national food and beverage trends and a thorough command of food preparation techniques and styles. Youve shown you can supervise and motivate a team and you have a solid working understanding of the duties and tasks your team performs.

Youve got good judgment and can make timely sound decisions and youre able to speak read write and understand English. Beyond the technical side were looking for a real commitment to excellence and high standards plus passion enthusiasm focus creativity and a positive outlook. Youre versatile and flexible happy to work within constantly changing priorities and you bring acute attention to detail along with strong organizational problem-solving and analytical skills. You can manage priorities and workflow and you communicate effectively with people at all levels and from all backgrounds. Bilingual skills are a plus and youre proficient in Microsoft Word Excel and Google Applications.

What Success Looks Like

Problem Solving You spot and resolve issues promptly gather and analyze information skillfully and come up with solid alternative solutions. You work well in group problem-solving situations and stay reasonable even when the topic gets emotional.

Customer Service You handle difficult or emotional guest situations with grace respond promptly to needs seek out feedback to improve service and follow through on your commitments.

Oral Communication You speak clearly and persuasively in any situation listen well and ask for clarification when you need it respond thoughtfully to questions and hold your own in meetings and group settings.

Dependability You follow instructions respond to direction and take responsibility for your actions. You keep your commitments put in the long hours when its crunch time and complete tasks on time or give a heads-up with an alternate plan when something changes.

Adaptability You roll with changes in the work environment juggle competing demands and adjust your approach to fit the situation staying steady through delays and the unexpected.

Teamwork You balance team and individual responsibilities stay open to others views and both give and welcome feedback. You put the teams success ahead of your own build morale and support everyones efforts to succeed.

If that sounds like your kind of kitchen wed love to hear from you!

Additional Information: Kindly be aware that the job description provided is not an exhaustive account of the activities duties or responsibilities entailed for this role. Standard Operating Procedures Training Checklists and Departmental Handbooks will be provided to ensure the Team Member is trained in all duties and responsibilities of the position. Duties responsibilities and activities may change at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Up to Par Management and Taylor Hospitality are Equal Employment Opportunity companies we are proud to be an equal opportunity workplace and an affirmative action employer. We are committed to equal employment opportunity regardless of race religion sex national origin sexual orientation age citizenship marital status or disability.

About:Up to Par Management Taylor Hospitality Vision is to be an Exceptional Hospitality and Golf Management Company built by Exceptional Team Members who are Delivering on our Purpose to Positively Impact Others.