Chef / Sous Chef / Chef de Cuisine, Executive Sous Chef
2 Year Degree
Assumes complete charge of the kitchen in the absence of the Executive Chef.
Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes and meet food safety standards.
Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing of food for production.
Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities, to include writing of a la carte, specialty, banquet, Sunday Brunch menus, etc…
Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
Ensures proper staffing for maximum productivity and high standards of quality; supports controls of food and payroll costs to achieve maximum profitability.
Makes recommendations for maintenance, repair and upkeep of the kitchen equipment therein.
May be asked to prepare reports and schedules, costs for menus, and perform other administrative duties as assigned by the Executive Chef.
Personally works in any station as assigned by the Executive Chef, usually a lead position on the front line during service.
Helps plan energy conservation procedures throughout kitchen operations.
Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
Consults with dining service personnel during daily line-ups.
Assists in maintaining security of kitchen including equipment, food and supply inventories.
Assists in food procurement, and storage of food items.
Expedites food orders during peak service hours.
Supervises, trains and evaluates kitchen personnel.
Supports coordination of buffet presentations.
Checks mise en place before service time and inspects presentation of food items to insure that quality standards are met.
Reports all member/guest issues to the Executive Chef and assists in providing resolution to such issues.
Submits ideas for future goals, operational improvements, and personnel management to Executive Chef.
Schedule must be flexible, may work 5, 6, or 7 day work week at times depending on staff levels and business. Hours range from A.M to P.M shifts consisting of 50 plus hours (at times 60 plus) a week again depending on staff levels and business needs.
1. Culinary School Graduate preferred.
2. Current member in good standing with American Culinary Federation preferred.
3. Prefer candidates who have CSC and/or CCC designations from the American Culinary Federation.
4. Country Club, Fine Dining and Catering experience a plus.
5. Current ServSafe Certificate required.
6. Must cook a Mystery Basket selected by the Executive Chef as part of interview process.