Executive Sous Chef

Job Summary

Serve as “second-in-command” of the kitchen.  Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club.  Supervise all culinary staff and assist with food production tasks as needed and ensure that quality standards are consistently attained and elevated.  Assist the Executive Chef in developing the culinary vision for the Club, in elevating and teaching all direct reports in creative and quality standards.

Job Responsibilities:

• Prepares or directly supervises kitchen staff responsible for the daily preparation of all areas to ensure that methods of cooking, garnishing, and portion sizing are as prescribed by club’s standard recipes.
• Assist in the monthly inventory process, pricing, cost controls, requisitioning and issuing for food production.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll costs to achieve maximum profitability.
• Monitors cleanliness and maintenance standards of equipment and makes recommendations for upkeep in collaboration with Executive Chef and facilities manager. 
• Performs ordering, scheduling, menu costing, recipe building and other administrative duties in collaboration and at the direction of the Executive Chef. 
• Personally, works any stations as needed and directed by Executive Chef.
• Works closely with Front of House managers in education and collaboration for growth of service standards
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedite food orders during peak service hours.
• Works with Sous Chefs and Front of House managers in buffet and banquet presentations
• Checks mise in place before service times and inspects presentation of food items to ensure that quality standards are met.
• Report and receive all member and guest complaints to the executive chef and assist in resolving.
• Works closely with Executive Chef in developing the culinary vision and creative for all outlets of the club. 
• Understands the creation of and following proper sanitation practices including those for personal hygiene. 
• Attends all relevant Food and Beverage BEO & staff meetings.
• Performs other appropriate tasks as assigned by the Executive Chef and/or GM/COO.

Qualifications, Education, & Experience:

To perform this job successfully, the individual must be able to perform each responsibility successfully. This person must present a neat appearance and have a warm, cheerful personality.  Tact and good judgment are essential characteristics.  This person must also possess the knowledge, skill, and ability to carry out all job responsibilities.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

• High school diploma or equivalent, 2-year culinary degree preferred, or complimentary experience in a culinary environment consistent with the Club.
• Must be familiar with and have worked with multiple levels of cuisine and cooking, as well as all types of kitchen equipment.
• Strong interpersonal and communication skills, both verbal and written.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. 
• Ability to multitask and prioritize tasks effectively.
• Strong attention to detail and organizational skills.
• Positive and enthusiastic attitude.
• Country Club knowledge preferred.
• Ability to effectively supervise all kitchen food production employees in the absence of Executive Chef. 
• Ability to work in a fast-paced environment and remain calm under pressure.
• Flexibility to work evenings, weekends, and holidays as needed.

 Other requirements include:

• Language Skills Ability to read, analyze, and interpret general business policies and procedures.  Must have the ability to write simple reports and generate detailed spreadsheets. This person must also be able to effectively present information and respond to questions from groups of managers, vendors, and members.
• Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Reasoning Ability Must have the ability to problem solve quickly on the job. Must be able to understand instructions furnished in written and oral form.

Physical Demands:

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear, and taste or smell.
• The employee frequently is required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms.
• The employee is occasionally required to sit, climb or balance, and stoop, kneel, crouch, or crawl.
• The employee must regularly lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.