The Georgian Club

Job Title

Summary

Post Date

Full-Time Sous Chef The employee in this position works under the general supervision of the Executive Chef in overseeing both service and follow‑up to the organizing and preparing of quality food for banquets and regular meal service and to assure that food quality is to the specification of the Executive Chef.  8/16/18

Dishwasher

This employee assists in the overall maintenance of the kitchen, including dishwashing, general cleaning, and assisting the Chefs when necessary.  This position is full-time and  calls for dependability, flexibility, and good human relations skills in order to get along with co-workers.   

6/15/18

 

Full-Time Sous Chef

Location:

The Georgian Club

Post Date:

8/16/18

Summary:

The employee in this position works under the general supervision of the Executive Chef in overseeing both service and follow‑up to the organizing and preparing of quality food for banquets and regular meal service and to assure that food quality is to the specification of the Executive Chef.  The Sous Chef is the immediate supervisor of all kitchen staff including the Pastry / Pantry Chef.   This position calls for independent judgment, discretion, and the ability to lead by example and to supervise in a fair and consistent manner.  The Sous Chef must develop a strong team and function well in a high-pressure environment.

Description:

Specific Duties and Responsibilities

  1. Ensures that food is prepared to the specification and satisfaction of the membership.
  2. Oversees inventory to assure that the Club is stocked with all food preparation items needed each day.
  3. Assures that all stations are set up to maximize efficiency and productivity.
  4. Maintains and records inventory, purchasing, and daily income. 
  5. Checks function sheets daily.
  6. Develops and administers in coordination with the Executive Chef an ongoing training program for the Kitchen staff.
  7. Prepares all Soups and Stocks.
  8. Communicates with other Sous Chefs and Executive Chef issues and concerns from one shift to the next.
  9. Ensures proper sanitation on all stations during and at the end of each shift.
  10. Checks all cooks out before they may leave at the end of their shift.
  11. Lifts up to and including 50 pounds without assistance.
  12. Performs all other duties as required by the Executive Chef.

Knowledge, Skills, and Abilities:  The employee must have comprehensive knowledge of all kitchen operations including butchering, sauté, broiler, and garde manger, and be able to provide major oversight and supervision to both the hot and cold line.  The Sous Chef must also be able to plan and write menus and standardize recipes.  The employee must be proficient in all aspects of food preparation and handling, sanitation and safety considerations as well as basic kitchen equipment maintenance and operation.  The employee must be competent in inventory posting and inventory procedures and be able to coordinate all purchasing in the Executive Chef's absence as well as maintain food and labor costs.
 
This position calls for strong leadership skills and the ability to lead by example and to supervise staff in a fair and consistent manner.  The employee must be well organized, with attention to detail, and be able to perform under pressure. This position requires the employee to have sufficient proficiency in spoken and written English to communicate effectively with co-workers to ensure that job responsibilities are performed in an efficient, effective and safe manner. This position requires the employee to have sufficient proficiency in spoken and written English to communicate effectively with members and guests to ensure that service is provided to them in a professional and responsive manner, and to communicate with co-workers to ensure that job responsibilities are performed in an efficient, effective and safe manner.
 
Education, Experience, and Training:  The employee in this position should have post‑high school technical training in culinary arts, a two‑year apprenticeship and 2‑3 years of experience.  In addition, the employee should have demonstrated the ability to run the kitchen in accordance with standards set by the Executive Chef while keeping the Labor and Food costs within budget during the Executive Chef's absence for a two‑week period.

 
 

Dishwasher

Location:

The Georgian Club

Post Date:

6/15/18

Summary:

This employee assists in the overall maintenance of the kitchen, including dishwashing, general cleaning, and assisting the Chefs when necessary.  This position is full-time and  calls for dependability, flexibility, and good human relations skills in order to get along with co-workers.  

Description:

Primary Duties and Responsibilities

  1. Sets up, operates, and breakdowns dish machine. 
  2. Assists in maintenance of kitchen, including trash removal.
  3. Assists the Chefs with various assignments.
  4. Keep all floors clean, wash mats, clean fryer, and change oil.
  5. Clean broiler, ovens, and all boxes and trashcans.
  6. Does minor repairs and painting.
  7. Does prep work for Sunday Brunch and assists Cooks with special breakfast.
  8. Puts away deliveries and keeps Chef informed on chemical cleaning needs.
  9. All other duties as assigned by supervising Chef.
  10. Performs other duties as assigned.

Knowledge, Skills, and Abilities:  The employee in this position must be dependable and be able to take and carry out directions.  In addition, the employee must take pride in his position demonstrated by work performance.   This employee must have a minimum of a high school education.

 

How to Apply

To apply, send the following:
1. Resume
2. Completed Employment Application (click to download)
3. Cover letter stating the position you are interested in

Email to: jobs@futren.com  OR  Fax to: 770-951-7591

OR

Mail to:
HR Department
Futren Hospitality
1985 North Park Place
Atlanta, Georgia 30339-2004

Thank you for your interest in employment opportunities with Futren Hospitality. Unfortunately, we cannot confirm receipt of resumes. Please note those individuals submitting resumes online or by mail are not considered an applicant for employment until a signed employment application form is completed, usually at the time of interview.