As a key member of the property’s Food and Beverage team, the Sous Chef must possess the management and leadership skills to assist the Executive Chef in building and developing a highly motivated and professional staff to run an efficient, service‐oriented kitchen and banquet operation.

Responsibilities include:

• Evaluate food products to assure that quality standards are consistently attained.
• Perform daily walk‐through to ensure full compliance with Department of Health regulations.
• Uphold BCG Food and Beverage policies.
• Ensure the proper handling/storage of all food items in accordance with sanitation/health regulations.
• Demonstrate high standards of personal hygiene.
• Supervise the daily food production operations.
• Ensure that the customer’s expectations are consistently exceeded at all times.
• Implement and support all course policies and programs as communicated by management.
• Perform specialty projects as assigned by the Executive Chef.
• Undertake responsibility for kitchen in absence of Executive Chef.
• Perform other duties as assigned by supervisor or manager.

Working conditions include physical activity such as long periods (6‐8 hours) of standing, walking, bending, and scooping. The employee will be regularly required to reach with arms and hands and occasionally lift up to 30lbs. Specific vision abilities include close, distance, color, and peripheral vision, and depth perception. The noise level is typically moderate to loud, and extended hours during golf and holiday season may be required, including weekends and holidays.

• Health and wellness benefits.
• Opportunities for career advancement.
• Flexible scheduling.
• Employee discounts on food and beverages.

• 3 years minimum of Fine Dining Experience.
• Supervisory and leadership skills.
• Ability to work well in a fast‐paced environment.
• Strong communication and interpersonal skills.
• Proficiency in Word, Excel, and Outlook.
• ServSafe Certification preferred.