Sous Chef

Pursell Farms is a 3,200-acre family farm resort situated in the Central Alabama foothills about 45 minutes by car from Birmingham and two hours from Atlanta. Upon entering the farm, the world slows to a more natural pace as guests follow a graceful, two-mile winding road with panoramic vistas of rolling meadows, golf greens and Longhorn cattle. Pursell Farms is an extraordinary destination for weekend escapes, golf getaways, weddings, social celebrations, and corporate retreats.
POSITION PROFILE: The Sous Chef is responsible for the management of the kitchen staff in the daily production, preparation and presentation of all of the food & beverage outlets at Pursell Farms. They will conduct their work in a safe ,sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. They will work closely with and report to the Executive Chef.
? Manage the staffing objectives in the production and preparation areas of the kitchen using
skills, knowledge and training to prepare attractive and delicious meals. Work with and motivate team members while providing a safe work environment; schedule, train, develop, coach and counsel, provide open communication, recommend discipline as appropriate.
? Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
? Manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives.
? Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
? Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
? Manage the daily production, preparation and presentation of all food for the resort's food and beverage outlets to ensure a quality, consistent product which conforms to all standards.
? Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within industry guidelines to continually improve revenues and profit margins while maintaining quality.
? Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
? Promote safety standards to minimize liabilities and related expenses.
? Perform other duties as assigned.
Education: Two-year degree from a recognized culinary program or equivalent education/experience. Four-year degree preferred.
Experience: A minimum of five years experience in a related position. Prior high-end restaurant experience preferred.
Skills and Abilities: Ability to perform critical analysis and manage wide-range of information. Requires advanced knowledge of the principles and practices within the culinary profession. Excellent oral, written and presentation skills sufficient to produce sales and marketing communication that properly reflect Pursell Farms image. Listen effectively. Ability to delegate, manage manpower and organize complex projects and establish priorities consistent with department/hotel objectives. Communicate information and hotel services to management, staff and guests.
PHYSICAL JOB REQUIREMENTS: (essential functions only)
Lift Up to 30-35 lbs. 3-5 times during course of shift (i.e. top round, prime rib, frozen boxes, cases of products, etc)
Pushing /Pulling
Carry Culinary items from clipboard to food products to small equipment continually during shift
Bend to assist in serving food, location of food and food products, or getting supplies and equipment; Kneel to inspections for proper cleanliness and preventive maintenance monitoring periodically during shift
95 % of shift - To supervise, monitor and inspect the kitchen and culinary environment.
Continuous Standing:
50 % of shift - To expedite, to cook, to instruct, to train in the culinary departments and areas, time periods range from 15 minutes to several hours.
Driving: Up to approximately 15% of time .May be required to transport food to various locations on property.
Work Environment Inside:
5 % of 8 hours Outside: 5 % of 8 hours
Describe any abnormal temperature exposures:
Freezer temperature of -10 degrees; heat temperatures of 100 degrees when preparing food; Outdoor temperatures can exceed 100 degrees if working at location with outside dining facilities.
Hearing: X Critical Moderate Minimal
Explain: Assist with guest and associate matters Interpreting instructions, machinery and equipment safe operations.
Vision: X Critical Moderate Minimal
Explain: Read temperatures, recipes, safety inspections
Speech: X Critical Moderate Minimal
Explain: Communicating with guests and associates, issuing instructions, communicating policies.
Literacy: X Critical Moderate Minimal
Explain: Research, analysis & implement policies and procedures; generate schedules, reading forecast interpret budgets and forecast.
Chemicals/Agents: Knowledge of usage for training purposes.
Protective Clothing:
Type: Slip-resistant footwear Approximate 100% of 8 hour shift
Type: Gloves Approximate 10 % of 8 hour shift
Type: Protective coverinng such as apron and head covering approximately 100% of shift.
Equipment Operation: Griddles, Ranges, Fryers, Char- broilers, Steamers, Mixer, Buffalo Chopper, Tilt Skillet, Commercial Ovens, Knives.
Other Considerations:
The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to note ALL duties, responsibilities or qualifications of the job.

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