Executive Sous Chef
Executive Sous Chef
As the Executive Sous Chef, you will be responsible for assisting the Executive Chef with the management and day to day running of the Kitchen BOH (Back of House) operations to provide a high level of food quality, selection and value to our members and guests.
Food Preparation, quality control and food service meal periods (breakfast/lunch/dinner) management
Hire, train, schedule, organize and provide leadership to the kitchen team on a daily basis to prepare all food requirements for member/guest food service areas and all functions.
Order, receive, store and inventory all required products to achieve food production efficiency and food cost targets
Develop menus including recipe costing, considering member/guest expectations and approved budget targets
Supervise and assist “hands-on” with food preparation and executing menu item production during service times to achieve consistent quality in an efficient and cost effective environment
Ensure clear communication channels between Food and Beverage Management team on all food service issues and food service requirements
Ensure all Health and Safety requirements are in compliance and the kitchen team is correctly trained on all aspects of general Health and Safety practices and food handling policies and procedures. Supervise on a daily basis to ensure standard operating practices are understood and are continually practiced.
Assist the Executive Chef with managing approved budgets and monitoring on a daily basis actual financial results
Assist the Executive Chef with managing accurate tracking procedures in all food and beverage operation to achieve targets.
Accurately account for all invoices in a timely manner and submit all invoices to accounts payable department daily
Complete accurate period end inventories and forward to accounting Club analyst
2-3 years cooking experience and management experience required. Industry experience in similar position is preferred
Kitchen operating experience at private and daily fee golf facilities. Knowledge and experience with all styles of restaurants, hotels, and resorts
Menu planning, training and quality control background
Team leadership/communication skills in a multi-unit operation
Purchasing, receiving and inventory control systems experience
Creatively motivated towards providing excellent, consistent, quality and selection of food
Proven performance with budgets and cost controls
Strong hands-on approach/guest service skills
Excellent member/guest service skills