Sous Chef jobs in Des Moines, IA

Who You Are:

Are you ready? Have you prepared yourself and your career to be a part of a successful organization that truly operates in a FUN and HOSPITABLE environment? Putts and Pins is now hiring an enthusiastic Sous Chef who enjoys working in an environment with a high level of RESPECT between coworkers and guests. This is your chance to build COMRADERY with our guests and use your intrapersonal skills to give the highest level of service possible, in an environment of INTEGRITY and HONESTY. We pride ourselves on providing a safe, fun and exciting work-place.

Our culinary team curates and fosters the inclusive and stylized culture that allows the service team to consistently exceed guest experiences through an outstanding food and beverage operation. The Jr. Sous Chef needs to be a strong communicator, thrive under pressure, and have solid knowledge of various cooking methods, ingredients and procedures. They are true professionals who practice safe food and knife handling, prepare dishes with the utmost care and attention, and work quickly to serve a high volume of guests throughout the day. They are meticulous when it comes to creating memorable dining experiences for our guests. They are obsessive about the tiniest things. They will do anything for a guest or coworker and they take pride in delivering a world-class occasion each and every day.

Where You Work:

Welcome to Putts and Pins, a uniquely distinct full service indoor restaurant & bar amidst 2 miniature putting greens and duckpin bowling lanes. The venue is located in West Des Moines, IA and is recognized for its awesome food, finest cocktails and superior service, which is delivered among a high-energy, classic pop rock vibe. Joining our team not only provides you with an environment of unparalleled talented hospitality professionals like yourself, working together to create memorable dining experiences for our guests. The atmosphere is vibrant, the music is upbeat, and the comradery is alive – there’s nowhere else you’d rather be.

Employment Benefits: 

• Annual associate of the year (AOY) award/gift and banquet

• Associate of the quarter (AOQ) award and gift

• Annual associate party and presentation of the AOY

• Complimentary dine and play for up to 4 people total, per GM approval, twice per year

• Complimentary meals, when working

• Paid day off on your birthday

• Health/dental/vision/life insurance available, per Troon handbook

• 401K retirement plan, with matching, per Troon handbook

What You Do: Assist in the direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control so as to create quality food products and dining experiences.

●      Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistent high quality food.

• Assists the Executive Chef with menu planning, has the ability to present new recipes to the Executive Chef and General Manager for menu consideration.

●      The majority of each day is to be dedicated to management and supervisory duties.

●      Adheres to established control procedures for cost and quality such as food production charts, par levels on inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis.

●      Monitors and checks the maintenance of all kitchen equipment daily.

●      Maintains and directs a quality sanitation program.

●      Maintains and implements daily food prep lists.

●      Assists Executive Chef with the ordering of all food products.

●      Assigns duties to associates for efficient operation of the kitchen.

●      Maintains and evaluates existing food concepts. Assists in the development of new food menus.

●      Assists in the achievement of budgetary objectives for the Food and Beverage Department.

●      Process requisitions for supplies quickly and accurately.

●      Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.

●      Ensures proper receiving, storage (including temperature checks ) and rotations of food products so as to comply with health department regulations.

●      Assists management in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.

●      Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.

●      Regular and reliable attendance.

●      Incorporates safe work practices in job performance.

Education/Experience:

High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience.

Physical Demands:

Frequently stands, uses hands, talks, listens, tastes and smells. Regularly walks and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crouches, or crawls. Regularly lifts up to 50 pounds and occasionally lifts up to 100 pounds (team lift).

Environment/Noise:

Regularly works in extreme heat (non-weather) and near moving mechanical parts. Occasionally works in extreme cold (non-weather), wet or humid conditions (non-weather), near toxic or caustic chemicals, and in outdoor weather. Noise level is moderate.

Certificates/Licenses:

Food Safety and Sanitation Training

 Job Knowledge, Skill, and Ability Preferences:

Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.