Sous Chef

The Sous Chef works closely with the Executive Chef and kitchen management team and will primarily be responsible for overseeing, assisting and supervising preparation, production and service of food served to ensure the highest professional quality of items to meet the Oakmont standards of excellence. They ensure the expectations of the members are being met and help ensure that the high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times.

Responsibilities include, but not limited to:

• Responsible for developing daily lunch and dinner specials
• Creates recipe sheets for all menu items
• Train service staff at daily line-up meetings, as well as developing on-going service training.
• Prepare schedules for kitchen staff
• Trains all new kitchen staff
• Assumes complete charge of the kitchen in the absence of the Executive Chef, Executive Sous Chef and Chef de Cuisine.
• Oversee the lunch and dinner line daily and assist other kitchen employees
• Oversee and prep for banquets and other functions
• Places food and supply orders as needed
• Manages all A.M. or P.M. kitchen staff
• Coordinates presentations for different functions; including set-up and service

Qualifications

• Must be able to stand for long periods of time.
• Be able to use their hands to handle, control, or feel objects, tools, or controls.
• Able to repeat the same movements.
• Able to walk or run for long periods of time.
• Able to bend or twist their body.
• Hands-on approach
• Demonstrated leadership skills
• Background in multiple styles of service, including, breakfast, fast casual, a la carte, banquet and fine dining, preferred.

Oakmont offers competitive salaries and a rich benefits.

Apply to learn more!