Established in 2001 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.
At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that members and customers desire and the environment in which our employees will thrive.
Travis Pointe Country Club, located in Ann Arbor, Michigan, and managed by Bobby Jones Links, is hiring for a Sous Chef. This position is paid a base hourly wage plus service fees pool. Built in 1977, Travis Pointe is one of the state’s elite private clubs, featuring four season amenities, including indoor and outdoor pools, 4 indoor courts and outdoor large tennis complex, aquatics facility, indoor golf simulators, and a fitness center.
Travis Pointe has hosted the LPGA Volvik Championship, as well as numerous tournaments throughout the years, including the EPSON Tour, the Michigan Amateur Championship, the Women’s Western Amateur, the Women’s Michigan Open, US Mid-Amateur qualifying, and numerous US Open and US Senior Open qualifiers.
Responsibilities of the Sous Chef at Travis Pointe Country Club include:
Assists in the preparation of the club’s annual food and beverage budget and financial goals.
Holds all kitchen associates accountable for reaching their monthly and annual financial goals.
Does an accurate inventory count each month and has a firm understanding of cost of goods sold.
Operates the kitchen within the budgeted payroll and adjusts it as sales increase or decrease.
Understands the financial connection between customer service, food quality, portion control, cost of sales, and payroll dollars, as they relate to the net income of the restaurant.
Attends the monthly kitchen staff meeting that covers training, the area’s progress since the prior month, safety, and basic financials that can pertain to the entire department.
Plans the schedule for all kitchen employees, if directed to do so by the Executive Chef.
Plans all menus with the club’s Executive Chef.
Develop standards to ensure consistency in food taste and presentation.
Ensure that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.
Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
Conducts the month end inventory and other periodic inventories as directed by the Executive Chef.
Establish controls to minimize waste and prevent theft.
Along with the Executive Chef, ensures that the ordering of food and beverage is accurate based on inventory needs and menu items listed.
Develops, with the Executive Chef, any food and beverage sales and promotions as the business dictates.
Incorporates safe work practices and safe food handling standards.
Required Skills
Willingness to learn.
Understanding of Club financials.
Significant experience in the food and beverage industry.
Physical Demands & Work Environment Requirements
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:
Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee may:
Be exposed to outside weather conditions including temperatures over 90 and below 40 degrees.
Indoor conditions that may be very hot or cold.
Work near: moving mechanical parts, fumes, toxic or caustic chemicals.
Noise level in the work environment is frequently loud
