The River Club of Jacksonville
KITCHEN - SOUS CHEF
The River Club of Jacksonville, Jacksonville, Florida, United States, 32290
Thank you for applying to one of the most premier places to work in Northeast Florida. People are our greatest asset and we are currently seeking individuals who have a desire to join our team.
Apply today and enjoy a unique opportunity to work with a breathtaking 360‑degree view of downtown Jacksonville and the St. Johns River.
Education High School diploma or equivalent . Ability to speak, read, write, and comprehend English at a level sufficient to communicate effectively with staff.
Training & Experience Must have 5 years of cooking experience in a professional kitchen, including experience as a saucier, prep cook, banquet cook, pantry cook, and hot line cook.
Job Knowledge Advanced knowledge of banquet production, upscale & casual à‑l carte dining, soup & sauce preparations, garde‑manger, butchering, food product knowledge, diverse cooking techniques, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features.
Job Summary Ensure food production meets the Executive Chef’s specifications for quality, presentation, sanitation, and cost control by directing efficient kitchen operations.
Physical Abilities Work on feet and move at a quick pace for long hours; lift, move, and carry up to 50 pounds; work in a hot environment; navigate stairs throughout the shift.
Job Duties and Functions
Be punctual and arrive to work on time consistently.
Work a flexible schedule, including weekends, holidays, and split shifts.
Arrive at the property in proper uniform, crisp, clean, and good repair, wearing a nametag.
Maintain a clean, cut hairstyle approved by management.
Attend all required training, safety courses, office, and departmental meetings.
Report safety hazards and assist in creating a safe work environment.
Consult daily with the Executive Chef on menus and daily specials.
Propose new ideas for the kitchen, including menu items, specials, and cost‑saving measures.
Oversee kitchen personnel to maintain production standards.
Maintain high sanitation and safety standards by training staff.
Ensure all personnel are trained on all equipment and safety features.
Share responsibility for food cost and labor cost with the Executive Chef.
Exercise portion control over all food items served.
Work with line cooks in rotating food for daily specials and employee meals when the Executive Chef is unavailable.
Work in any area or department where needed, such as pantry or dish washing.
Direct utility personnel to ensure daily required cleaning and extra cleaning when time allows.
Direct kitchen servers to ensure proper procedures and prompt pick‑up.
Inform servers of menu and specials information.
Secure proper use of all kitchen equipment and foods.
Close the kitchen, ensuring all food storage areas are locked and all work areas are clean.
Supervise all food‑related events, ensuring quality and cost consciousness.
Assist the Executive Chef with food inventory, daily maintenance, and actual count.
Assist in scheduling personnel as necessary to maintain low labor.
Order all produce.
Become a “Certified Professional Food Manager” per N.A.I.
Perform any other tasks that assist in delivering a quality product as assigned by the Executive Chef.
Schedule Varied schedule to include weekends and holidays.
Benefits
Vacation Pay, Holiday Pay, Sick Pay
Medical Plans
401(k)
Equal Opportunity Employer The River Club is an Equal Opportunity Employer and a Drug‑Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at The River Club of Jacksonville by 2x.
#J-18808-Ljbffr
Apply today and enjoy a unique opportunity to work with a breathtaking 360‑degree view of downtown Jacksonville and the St. Johns River.
Education High School diploma or equivalent . Ability to speak, read, write, and comprehend English at a level sufficient to communicate effectively with staff.
Training & Experience Must have 5 years of cooking experience in a professional kitchen, including experience as a saucier, prep cook, banquet cook, pantry cook, and hot line cook.
Job Knowledge Advanced knowledge of banquet production, upscale & casual à‑l carte dining, soup & sauce preparations, garde‑manger, butchering, food product knowledge, diverse cooking techniques, sanitation standards as outlined by the Health Department, use of all kitchen equipment and accompanying safety features.
Job Summary Ensure food production meets the Executive Chef’s specifications for quality, presentation, sanitation, and cost control by directing efficient kitchen operations.
Physical Abilities Work on feet and move at a quick pace for long hours; lift, move, and carry up to 50 pounds; work in a hot environment; navigate stairs throughout the shift.
Job Duties and Functions
Be punctual and arrive to work on time consistently.
Work a flexible schedule, including weekends, holidays, and split shifts.
Arrive at the property in proper uniform, crisp, clean, and good repair, wearing a nametag.
Maintain a clean, cut hairstyle approved by management.
Attend all required training, safety courses, office, and departmental meetings.
Report safety hazards and assist in creating a safe work environment.
Consult daily with the Executive Chef on menus and daily specials.
Propose new ideas for the kitchen, including menu items, specials, and cost‑saving measures.
Oversee kitchen personnel to maintain production standards.
Maintain high sanitation and safety standards by training staff.
Ensure all personnel are trained on all equipment and safety features.
Share responsibility for food cost and labor cost with the Executive Chef.
Exercise portion control over all food items served.
Work with line cooks in rotating food for daily specials and employee meals when the Executive Chef is unavailable.
Work in any area or department where needed, such as pantry or dish washing.
Direct utility personnel to ensure daily required cleaning and extra cleaning when time allows.
Direct kitchen servers to ensure proper procedures and prompt pick‑up.
Inform servers of menu and specials information.
Secure proper use of all kitchen equipment and foods.
Close the kitchen, ensuring all food storage areas are locked and all work areas are clean.
Supervise all food‑related events, ensuring quality and cost consciousness.
Assist the Executive Chef with food inventory, daily maintenance, and actual count.
Assist in scheduling personnel as necessary to maintain low labor.
Order all produce.
Become a “Certified Professional Food Manager” per N.A.I.
Perform any other tasks that assist in delivering a quality product as assigned by the Executive Chef.
Schedule Varied schedule to include weekends and holidays.
Benefits
Vacation Pay, Holiday Pay, Sick Pay
Medical Plans
401(k)
Equal Opportunity Employer The River Club is an Equal Opportunity Employer and a Drug‑Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at The River Club of Jacksonville by 2x.
#J-18808-Ljbffr