• Maintain regular attendance in compliance with Club standards, as required by scheduling, which will vary according to the needs of the Club.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform.
• Be knowledgeable of and comply, at all times, with Company policies, standards, and regulations to encourage safe and efficient operations.
• Approve the purchase of products and other necessary food supplies.
• Ensure that high standards of sanitation and cleanliness are always maintained throughout the kitchen areas.
• Establish controls to minimize food waste as well as supply theft.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develop recipes as well as techniques for food preparation plus presentation which help to assure consistent high quality to minimize food costs.
• Exercise portion control over all items served.
• Assist in establishing menu selling prices.
• Prepare all necessary data for the budget; projects annual food as well as labor costs monitor actual financial results Take corrective action where necessary to help assure that financial goals are met.
• Consult with the Catering Department about food production details of special events being planned.
• Supervise the cooking of items that require a skillful person.
• Evaluate food products to assure that quality standards are consistently attained.
• Assist in managing the employee meal program.
• Coordinate the procurement distribution of food items with production operations.
• Obtain the best value at the lowest price consistent with established quality standards delivery schedules.
• Forecast market conditions, availability of materials economic conditions.
• Keep informed about current laws, rules, and regulations affecting purchasing.
• Monitor purchases to define if deliveries are correct.
• Handle communications concerning shipment, shortages, price changes, and related matters.
• Maintain a file of current specifications.
• Determine necessary stock levels to provide adequate food as well as supplies to minimize capital investments.
• Assist in interviewing, hiring, training, and supervising the work of line staff in food production.
• Effectively lead, coach, mentor, and motivate kitchen staff. Counsel and discipline staff when necessary. Monitor performance regularly.
• Attend staff and/or BEO meetings.
• Perform other duties assigned by management.

• Culinary school graduate.
• Minimum of two (2) years experience as a Sous Chef or five (5) years experience as a Line Cook.
• food safety certification is required.
• Possess basic computer skills, including Microsoft Word and Excel.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Must be familiar with and have worked with all kitchen equipment.
• Excellent time management skills, listening skills, oral/written communication skills, and positive interpersonal skills are required.
• Ability to effectively supervise all kitchen food production staff in the absence of the Executive Chef.
• Proven familiarity with all aspects of kitchen operations.
• Demonstrated results-oriented and capable of working with minimal direction.
• Excellent team player with the ability to work hands-on in a fast-paced environment.
• High internal standards of quality and service.

• Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
• Requires the ability to perform a variety of manual labor tasks that will require some strenuous physical efforts, such as carrying, pushing, pulling, or lifting up to 50 pounds.
• Continuous repetitive motions.
• Requires excellent hand-eye coordination and a sense of taste and smell.
• Possess basic computational ability and mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations and maintain composure and objectivity under pressure.
• Ability to communicate effectively with food and beverage staff of diverse backgrounds, cultures, and education levels.
• Must be effective in listening to, understanding, and clarifying the concerns and issues raised by members, guests, and staff members.

West Lake Country Club is a welcoming community with a friendly and healthy lifestyle for all ages. We believe in a fun, active, and engaged membership, where everyone comes to play! Come enjoy a beautiful 18-hole golf course, 24/7 state-of-the-art fitness facility, 10 well-maintained tennis courts, 4 pickleball courts, dining, special events, kids’ activities, and more!