| Executive Sous Chef – Kings Creek CC Full Job Description As the Executive Sous Chef, you will report to the Executive Chef and be accountable for ensuring quality and creativity are upheld in every plate that leaves the kitchen. You will oversee direct daily operations, including but not limited to training, employee development, quality control, budget management, labor scheduling, and menu building. Under the leadership of the Executive Chef and acting in his/her absence, the Executive Sous Chef is in charge and runs the operation being entrusted with substantive leadership and management responsibilities, including responsibility on a daily basis for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, assuring that food preparation is economical and complying with all Kings Creek CC’s quality standards. The Executive Sous Chef should have a working knowledge of applicable health, sanitation, and licensing ordinances. The relationship between the Chef and the Executive Sous Chef is one of shared leadership and, through this developmental assignment, the Executive Sous Chef will acquire the knowledge and problem-solving abilities needed to be an Executive Chef. Reports Directly To: Executive Chef, also works for: Clubhouse Manager, and General Manager. Other positions reporting to this Supervisor: all kitchen personnel. Additional responsibilities include actively cooking on the line, maintaining proper inventory levels, product rotation, ensuring product quality and proper handling, scheduling, budgeting, menu analysis, daily special development, communication, enforcing food safety and sanitation standards and practices, and working closely with Executive Chef to continuously improve the “Member Experience” through consistent and creative menu offerings using the highest quality products available. Must be able to foster an environment of respect, teamwork, and growth. |
