A unique private community celebrating over 50 years of fun. We are located near Shelton, Washington, with over 1100 homes and recreational lots. Our 9-hole golf course and pro shop cafe are open to the public. The Great Hall overlooks beautiful Lake Limerick and is available to rent for weddings, receptions, birthdays, anniversaries and many other gatherings. We have numerous member only amenities described herein, so take a few minutes and explore what Lake Limerick has to offer. Life is better at Lake Limerick.

Sous Chef

Overview

Lake Limerick Country Club (LLCC) is a private community nestled in Mason County, Washington. The Sous Chef, or Second Chef, plays a vital role in providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen operations, expediting orders to ensure quality taste and presentation, and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.

Responsibilities include, but not limited to:

 

1.       Customer Service:

a.      Ensure an inviting atmosphere by actively engaging with members and guests, addressing inquiries and resolving concerns with professionalism and courtesy.

b.      Foster positive relationships with staff and community members through clear communication and support.

2.      Administrative Duties:

a.      Maintain and manage inventory using designated software or tools, ensuring accurate record-keeping and timely ordering to prevent shortages.

b.      Ensure compliance with safety policies, sanitation standards and health regulations, including local and state requirements.

 

3.      Serving and Preparing Food:

a.     Prepare and cook meals to member and guest specifications while adhering to food safety standards, ensuring proper portioning, and maintaining consistent quality and presentation.

b.    Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation.

c.     Managing the kitchen inventory and ensuring supplies are fresh and of high quality.

d.    Ensuring proper food temperatures when cooking and proper storage afterward

e.     Taking charge of kitchen opening, closing and other side duties as directed by the Head Chef

f.       Occasionally serve food to guests

g.     Oversee kitchen opening and closing procedures, ensuring workstations are properly set up with ingredients and equipment for efficient operations.

h.     Accommodate guests’ special requests

i.       Operate kitchen equipment such as broilers, ovens, grills and fryers

Qualifications:

·        Experience in the Restaurant or Food & Beverage Industry, preferably in Kitchen leadership roles

·        Food Handler’s Certification

·        Strong communication and interpersonal skills, with the ability to work collaboratively in a team and under pressure.

·        Ability to multitask and work well under pressure

·        Knowledge of food and beverage preparation, service styles, and etiquette

·        Ability to lift up to 25 pounds and stand for extended periods

·        Experience in using kitchen tools, cookware, and bakeware

·        Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.)

·        Ability to follow all sanitation procedures and standards

·        Ability to work in a team

·        High school diploma or equivalent; culinary school diploma preferred