Sous Chef

TPC Twin Cities is a private par-72, 7,513-yard golf course located in Blaine, Minnesota, just minutes north of Minneapolis and St. Paul. Designed by the legendary Arnold Palmer, the 18-hole golf course features 235 acres of breathtaking countryside and hosts the PGA TOUR’s 3M Open. TPC Twin Cities was designed to blend seamlessly with the natural rolling terrain on the site of a former sod farm, the serene masterpiece features Bentgrass tees, fairways and greens, native prairie grasses, picturesque wetlands, and 27 bodies of water.

Tee up your career as a part of our team with the TPC Network!

Utilize personal creative talent to create original, creative menu items and displays. Perform creative methods of cooking, portion control, and garnish. Assist in the planning and scheduling of the kitchen staff and supply requirements for the culinary department. Maintain accountability for cost, utilization, and performance of employees and equipment.

QUALIFICATIONS

• •High school diploma or equivalent education
• •Culinary degree or equivalent training
• •Thorough knowledge of culinary concepts, practices, and procedures as well as food preparation and kitchen maintenance operations procedures as would normally be acquired through at least three years’ culinary experience in progressively responsible positions
• •Prior supervisory experience preferred

RESPONSIBILITIES/DUTIES

• •Assist the Chef management team with creating various menu items for a la carte and banquet menus
• •Create daily specials that reflect the operating concept and demonstrate creative use of food, materials and equipment
• •Create imaginative and artistic theme decorations for banquets and buffets, which may include ice displays
• •Prepare and produce all menu items according to standard recipes and ensure that they are presented to standards established by PGA TOUR Golf Course Properties, Inc. to ensure member/guest satisfaction
• •Lead and direct the work of others which includes, assisting the Executive Chef with recruiting, hiring, training, scheduling and performance reviews of the kitchen staff
• •Train and supervise cooks in preparing menu items according to recipes cards and plating specifications
• •Train and supervise ware washers in operating and using dish machine and three compartment sink to ensure high quality of sanitation standards
• •Train and supervise all kitchen staff to maintain high sanitation and safety standards ensuring that cleanliness and safety is maintained throughout the kitchen and dumpster areas
• •Maintain high standards of quality of food production to ensure member/guest satisfaction
• •Use and operate large mixers and meat slicers
• •Assist in the implementation and maintenance of purchasing procedures to ensure that proper quantities of product are on hand and that food products are maintained at established levels
• •Handle all special requests, concerns and complaints in a manner that shows professionalism, concern and empathy. Resolve problems quickly in an objective manner
• •Utilize ChefTec to manage food inventory and production
• •Assist in maintaining internal controls for the Food & Beverage Department. Conduct or supervise monthly food and beverage inventories
• •Assist in the development and maintenance of the marketing and promotional programs as related to the Food & Beverage Department
• •Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef
• •Assist the Executive Chef in the implementation of training programs which continue to strengthen and improve the skills of all kitchen employees
• •Set-up and break-down buffet tables and carving stations for special functions
• •Work with service staff to improve speed and consistency of service relating to food pick up
• •Participate in pre-meal meetings so as to maintain positive/constructive communication with Front of House staff
• •Assist in the responsibility for the Food & Beverage sales, expenses, and profit goals as outlined in the Food & Beverage Operating Plan/Budget
• •Operate within all established guidelines, policies, standards, and constraints as set by PGA TOUR Golf Course Properties, Inc
• •Special projects or other duties as assigned
• •PAY & BENEFITS

Pay Range: Salary Range: $55,000 – $65,000 based on experience

• Our benefits may include:
• •Medical/Dental/Vision
• •Health Savings Account with employer contribution
• •Life & Disability insurance
• •401(k) plus employer match and employer contribution
• •Pet insurance
• •Employee Assistance Program
• •Paid Time Off and Holidays
• •Complimentary employee meals
• •Access to PGA Tour golf tournaments
• •Tuition Assistance

• PHYSICAL DEMANDS AND WORKING ENVIRONMENT
• While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

• An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.
• This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

TRAVEL

Travel is not expected for this position

WORK SCHEDULE EXPECTATIONS

This position requires shifts as necessary based on business levels

SUPERVISORY RESPONSIBILITY

This position manages employees and is responsible for the performance management and hiring of the employees within the department