Executive Sous Chef

This position would be ideal for a candidate who is ready to take the next career step to become an Executive Sous Chef. Possessing exceptional communication and culinary skills, this energized individual should aspire to one day become an Executive Chef.

Twin Oaks’ Executive Sous Chef will be responsible for hands-on participation and supervision of all kitchen `a la carte and banquet production. The ability to skillfully expedite a quality finished product is a premium for this individual.

Primary responsibilities include, (but not limited to):

• Directly reports to Executive Chef
• Indirectly reports to Clubhouse Manager
• Leads culinary team of 15
• Assumes full kitchen control in absence of Executive Chef
• Assists with developing daily, weekly, monthly and quarterly menus
• Responsible for quality of food prepared in all kitchen areas
• Maintains eye for detail for every meal prepared, both in flavor and plate presentation
• Directly responsible to expedite hot line and work with food runners
• Strong organizational skills and excellent time management a must
• Continuous, measurable (testing) training and teaching
• Attends daily line ups for both culinary and service teams
• Works closely with Executive Chef on purchasing and maintaining inventory
• Serves as leader for culinary staff – fostering teamwork, positive employee morale, motivation and constructive communications
• Humbly accepts that missed culinary opportunities will be a part of this position; and how we all respond to corrective measures will define our growth and continued development
• Embraces clubhouse team objective “to continually find ways to improve member satisfaction!”
• Passion for the culinary arts is a must; understanding the willingness to learn is greater than knowledge already acquired
• Foments an environment where young, impressionable staff fully buy into your passion for this industry; (We fully embrace the culinary programming at Ozark Technical College)
• Creates and maintains an environment of respect between kitchen and service staff