Find Sous Chef Job in Stow, Massachusetts | Snaprecruit

Find Sous Chef Job in Stow, Massachusetts
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Sous Chef

  • ... Stow, Massachusetts, United States
  • ... Full time
  • ... Salary: 70000 per year
  • Posted on: Mar 12, 2024       Expires on: Apr 26, 2024

Sous Chef   

JOB TITLE:

Sous Chef

JOB TYPE:

Full-time

JOB LOCATION:

Stow Massachusetts United States

JOB DESCRIPTION:

Wedgewood Pines Country Club, Stow Ma

The Position: Executive Sous Chef Members Dining

Job Summary Work on the daily production of ala cart service according ensuring the quality and the amount that is produced is equal to the amount of anticipated business levels.
Work with staff to receive all products from vendors making sure that they meet expectations and within the standards that are set by the board of health.
Manage daily service of the ala cart line during lunch/Dinner service including production, lunch specials, product freshness and accuracy on the line and execution of speedy and correct service.
Spear head the soup, stock, and sauce production with the assistance of the Director of Food & Beverage, ensuring quality, consistency and amounts as needed.
Work to lead the team and act as a middleman with the hourly staff and the Executive Chef dealing with problems as they see fit while creating a strong team atmosphere.
Manage the dishwashers making sure that the level of cleanliness is maintained at the highest standards, that all storerooms and refrigerators are clean and organized as set forth by the Executive Chef.
Work with front of house management with wait staff training, pre-meal walk-through and staff understanding of the menu and the concepts/ products that are being used daily.

Job Tasks

Daily preparation of soups, sauces, and specials to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standardized recipes.

Assists the executive chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

Assumes complete charge of the 19th Hole kitchen .

Assists Director of Food & Beverage with supervision and training of employees, sanitation and safety, menu planning and related production activities.

Consistently maintains standards of quality, cost, eye appeal and flavor of foods.

Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

Assists in maintaining security of kitchen, including equipment and food and supply inventories.

Assists in food procurement, delivery, storage and issuing of food items.

Understands and consistently follows proper sanitation practices including those for personal hygiene.

Performs other appropriate tasks assigned by the Director of Food & Beverage.

Compensation: Est $1350 per week.
Portion of Health Benefits, Golf Privileges.

Please Submit Resume to: General Manager: Ken@wedgewoodpines.
com CC Trip@Wedgewoodpines.
com

Job Type: Full-time

Pay: $50,634.
57 - $70,000.
00 per year

Benefits:

  • Food provided
  • Health insurance
  • Paid time off

Experience level:

  • 2 years

Shift:

  • Day shift
  • Evening shift

Weekly day range:

  • Every weekend
  • Monday to Friday

Work setting:

  • Casual dining restaurant

Experience:

  • Culinary experience: 2 years (Preferred)
  • Cooking: 2 years (Preferred)

Work Location: In person

Position Details

POSTED:

Mar 12, 2024

EMPLOYMENT:

Full-time

SALARY:

70000 per year

SNAPRECRUIT ID:

S-1710393919-8c85b0398defefe44c2bc4e49937b3d6

LOCATION:

Massachusetts United States

CITY:

Stow

Job Origin:

jpick2

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Wedgewood Pines Country Club, Stow Ma

The Position: Executive Sous Chef Members Dining

Job Summary Work on the daily production of ala cart service according ensuring the quality and the amount that is produced is equal to the amount of anticipated business levels. Work with staff to receive all products from vendors making sure that they meet expectations and within the standards that are set by the board of health. Manage daily service of the ala cart line during lunch/Dinner service including production, lunch specials, product freshness and accuracy on the line and execution of speedy and correct service. Spear head the soup, stock, and sauce production with the assistance of the Director of Food & Beverage, ensuring quality, consistency and amounts as needed. Work to lead the team and act as a middleman with the hourly staff and the Executive Chef dealing with problems as they see fit while creating a strong team atmosphere. Manage the dishwashers making sure that the level of cleanliness is maintained at the highest standards, that all storerooms and refrigerators are clean and organized as set forth by the Executive Chef. Work with front of house management with wait staff training, pre-meal walk-through and staff understanding of the menu and the concepts/ products that are being used daily.

Job Tasks

Daily preparation of soups, sauces, and specials to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standardized recipes.

Assists the executive chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

Assumes complete charge of the 19th Hole kitchen .

Assists Director of Food & Beverage with supervision and training of employees, sanitation and safety, menu planning and related production activities.

Consistently maintains standards of quality, cost, eye appeal and flavor of foods.

Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

Assists in maintaining security of kitchen, including equipment and food and supply inventories.

Assists in food procurement, delivery, storage and issuing of food items.

Understands and consistently follows proper sanitation practices including those for personal hygiene.

Performs other appropriate tasks assigned by the Director of Food & Beverage.

Compensation: Est $1350 per week. Portion of Health Benefits, Golf Privileges.

Please Submit Resume to: General Manager: Ken@wedgewoodpines.com CC Trip@Wedgewoodpines.com

Job Type: Full-time

Pay: $50,634.57 - $70,000.00 per year

Benefits:

  • Food provided
  • Health insurance
  • Paid time off

Experience level:

  • 2 years

Shift:

  • Day shift
  • Evening shift

Weekly day range:

  • Every weekend
  • Monday to Friday

Work setting:

  • Casual dining restaurant

Experience:

  • Culinary experience: 2 years (Preferred)
  • Cooking: 2 years (Preferred)

Work Location: In person

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