Magnolia Green Golf Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Key Responsibilities of the Sous Chef include:

• Overseeing and managing food preparation for a specific area of the kitchen.
• Supervising and ensuring production of consistently high-quality food.
• Adhering to established control procedures for cost and quality.
• Ensuring that all recipes are followed and prepared consistently.
• Monitoring and checking the maintenance of all kitchen equipment daily.
• Maintaining and directing a quality sanitation program.
• Implementing daily food prep lists.
• Assisting the Executive Chef with ordering all food products.
• Assigning duties to associates for efficient operation of the kitchen.
• Maintaining and evaluating existing food concepts.
• Assisting in the development of new food concepts.
• Assisting in the achievement of budgetary objectives for the Food and Beverage Department.
• Processing requisitions for supplies quickly and accurately.
• Training and supervising associates in the proper preparation of menu items and operation of equipment.
• Assisting in developing ongoing training programs.
• Ensuring proper receiving, storage, and rotations of food products to comply with health department regulations.
• Assisting the Manager in interviewing, hiring, training, planning, assigning, and directing work.
• Evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Assisting in the management of department members such as Cooks and Stewards.
• Incorporating safe work practices in job performance.

Minimum Qualifications for the Sous Chef:

• Associate's degree (AA) or two to three years of related experience and/or training.

Other Qualifications include:

• Food Safety and Sanitation Training.
• Regular and reliable attendance.
• Availability for nights, weekends, and holidays.

• Exceptional career opportunity in a hospitality environment.
• Focus on providing superior service.
• Training and development programs.
• Opportunity to assist in menu development and food concepts.

• Associate's degree (AA) or two to three years of related experience and/or training.
• Food Safety and Sanitation Training.
• Strong leadership and supervisory skills.
• Ability to manage kitchen operations and staff effectively.