Sous Chef (Food Services)
East Coast Golf Management, Inc. (ECG), is now hiring a full-time Sous Chef at our International Club managed location in Murrells Inlet, SC!
As a company, we pride ourselves in building our employees' skills in the workplace and promoting from within. When we see talent, we recognize it and we build it. As an ESOP (Employee Stock Ownership Plan) company our employees are invested in the company, meaning that when you succeed, you're working towards both the company's future and your own.
We offer membership to our travel club as a benefit to every employee after their first few months. This includes:
- Access to deeply discounted stays at our hotels and resorts
- Access to discounted stays at partner resorts and hotels
- Discounts on other travel-related expenses like airfare, car rental and more.
Employees of ECG also enjoy the benefits of:
- Complimentary employee meal during your shift (certain restrictions may apply).
- 20% discount on F&B excluding alcohol, tobacco, and food specials.
- Cost +10% off all Golf Shop merchandise excluding sale items.
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Complimentary Golf
- Booking window after 2pm the day before requested tee time
- Must be approved by the Head Golf Professional
- Up to three complimentary guests
Full time employees can also look forward to a more comprehensive benefit plan including medical, dental, vision, company paid life insurance, 401(k), and more!
Position Summary
The Sous Chef's primary responsibility is to assist the Executive Chef with the day-to-day kitchen operations.
Responsibilities
- To act as Executive Chef in his/her absence.
- To ensure that all chefs are familiar with the day's requirements.
- To ensure that the necessary stocks are on hand at the right quality and quantity.
- To ensure that fair and equitable discipline is maintained.
- To ensure that all staff members are treated fairly and with commonly accepted courtesy.
- To ensure that timetables, leave rosters and attendance registers are up-to-date.
- To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
- To ensure that all maintenance problems are reported to Maintenance and corrected in a timely manner.
- To ensure that all communications between restaurant and kitchen run smoothly.
- To ensure that each cook receives the correct orders for the appropriate tables.
- To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
- To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
- To ensure that regular on-the-job training is carried out so that subordinate staff members perform their duties correctly.
- To attend meetings, seminars, and training courses as and when directed by the Executive Chef.
- Perform other duties as requested by management.
Skills
- Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking
- Interpersonal Skills: Ability to interact with individuals at all levels of the organization
- Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
- Customer Service: Service-oriented mentality with a focus on exceeding expectations
- Professionalism: Maintain a positive and professional demeanor
- Decision Making: Ability to quickly make sound decisions and judgments
- Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
- Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
- Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
- Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment
Requirements
- Associate's or bachelor's degree from an accredited culinary program plus 2+ years experience as a sous in fine dining, hotels/resorts, or country clubs
- Computer skills including word processing, spreadsheets, email, and ordering platforms
- A passion for food, a desire to grow, and a work ethic that supports both
- Familiarity with OSHA
- Proficient in food safety standards
ECG's Core Competencies
Accountability: Ability to accept responsibility and account for his/her actions.
Adaptability: Ability to adapt to change in the workplace.
Customer oriented: Ability to take care of the customers' needs while following company procedures.
Enthusiastic: Ability to bring energy to the performance of a task.
Ethical: Ability to demonstrate conduct conforming to a set of values and accepted standards.
Honesty/Integrity: Ability to be truthful and be seen as credible in the workplace.
Interpersonal: Ability to get along well with a variety of personalities and individuals.
Responsible: Ability to be held accountable or answerable for one's conduct.
Safety awareness: Ability to identify and correct conditions that affect employee safety.
Tolerance: Ability to work successfully with a variety of people without making judgments.
Knowledge & Skills
Active listening: Ability to actively attend to, convey, and understand the comments and questions of others.
Autonomy: Ability to work independently with minimal supervision.
Oral Communication: Ability to communicate effectively with others using the spoken word.
Energy: Ability to work at a sustained pace and produce quality work.
Friendliness: Ability to exhibit a cheerful demeanor toward others.
Judgment: The ability to formulate a sound decision using the available information.
Organization: Possessing the trait of being organized or following a systematic method of performing a task.
Problem Solving: Ability to find a solution for or to deal proactively with work-related problems.
Reliability: The trait of being dependable and trustworthy.
Other Requirements
-Must possess a valid driver's license
-Must have a ServSafe Certification or be willing to obtain.
PHYSICAL REQUIREMENTS
N (Not Applicable)
Activity is not applicable to this occupation.
O (Occasionally)
Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently)
Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly)
Occupation requires this activity more than 66% of the time (5.5+ hrs/day)
Physical Demands
Lift/Carry
Stand
F
Walk
F
Sit
O
Handling / Fingering
F
Reach Outward
F
Reach Above Shoulder
F
Climb
N
Crawl
N
Squat or Kneel
O
Bend
F
10 lbs. or less
F
11-20 lbs.
C
21-50 lbs.
O
51-100 lbs
O
Over 100 lbs
N
Push/Pull
12 lbs or less
O
13-25 lbs
O
26-40 lbs
O
41-100 lbs
O
WORK ENVIRONMENT
The Sous Chef will work at restaurants, bars, clubs, hotels, and other food service establishments. During busy hours, they are under pressure to serve customers quickly and efficiently. Available to work on call shifts, after hours, over weekends, and on holidays.
