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:

• Oversees and manages food preparation for a specific area of the kitchen.
• Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality.
• Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts.
• Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment.
• Assists in developing ongoing training programs.
• Ensures proper receiving, storage, and rotations of food products.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work.
• Evaluates performance, rewards, and disciplines associates; addressing complaints and resolving problems.
• Incorporates safe work practices in job performance.

Minimum Qualifications:

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

Other Qualifications:

• Food Safety and Sanitation Training.
• Nights, weekends, and holidays availability.

• Regular and reliable attendance.
• Opportunities for training and development.
• Potential for career advancement within the hospitality sector.

• Associate's degree (AA) or 2-3 years of related experience and/or training.
• Food Safety and Sanitation Training.
• Ability to train and supervise associates.
• Strong organizational and management skills.
• Experience in food preparation and kitchen operations.