Mountain Brook Club is a private member country club in the heart of Mountain Brook, Alabama. We are looking to hire an Executive Sous Chef to help in our busy kitchen, resturant and banquet areas. This is a great opportunity to work for a great club. Please see below for more job details.

Prerequisites:

• Fair and firm management abilities with high influencing skills.
• Strong administration skills.
• Creative and innovative.
• Strong knowledge of food and beverage.
• Hands-on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills.

Job Summary:

The Executive Sous Chef is responsible for assisting the Executive Chef in all aspects of running the culinary operations. It is to include training, supervising staff and ensuring quality and consistency is met in all outlets. The Executive Sous Chef is also a thought partner with the Executive Chef and other leaders in the F&B Department in creation of new menu items, displays and events for the membership and their guest. It is also important that the candidate either has aspiration of obtaining their Certified Executive Chef Designation, or already has it. Budget allows for continuing education and the candidate will be encouraged to participate in sanctioned cooking competitions.

Duties and Responsibilities:

• Interacts with members, guests and co-workers to obtain feedback on product quality and service levels.
• Responds to and handles members problems and complaints.
• To be aware and adhere to financial budgets and goals.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the club occupancy and function forecasts.
• Ensure that kitchen personnel are always in clean tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Ensure that the culinary department adheres to all club policies and procedures.
• Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, while adhering to operational deadlines.
• Ensure that meetings are well planned and results-orientated.
• Creative menu planning and correct food preparation for each outlet including banquets.
• To work in close conjunction with the Food and Beverage Leadership to enhance and improve overall member experience
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To project a positive and motivated attitude amongst all associates.
• To ensure that all food products received into the club are of the required standard and quality and that they are stored and rotated correctly.
• Ensure that weekly work schedules are administered and posted correctly.
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• Identify strengths and weaknesses and provide timely feedback to the individual.

Education and Experience:

• Culinary diploma from a recognized institution or higher preferred
• At least 5 years’ experience with 2 years in a leadership position.