Hickory Hills Country Club Executive Sous Chef Job Description

The primary responsibility of the Executive Sous Chef is to provide the highest possible standard of food service to our club members by supporting the Executive Chef. Other important day-to-day duties include assisting with a la carte dining and banquet events, maintaining a safe, hygienic, and sanitary work environment, food inventory, preparing appetizing food in a timely manner, minimizing raw material and food wastage, controlling food costs, and presenting food attractively. The Executive Sous Chef chef will also assist in training junior chefs and kitchen support staff.

Review BEO’s daily, making note of any changes.

Able to coordinate a la carte and banquet production and plating with the Executive Chef, Sous Chef.

Effectively communicate both verbally and in writing to provide clear direction to staff.

Establish the day’s priorities and assign production and preparation tasks for the kitchen staff to execute.

Take physical inventory of specified food items for daily and monthly inventory.

Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.

Assist the Executive Chef in a la carte and banquet menu development and execution.

Maintain inventory control procedures and ensure that kitchens are prepared for the current and following day's work.

Responsible to maintain all equipment in a proper operational condition.

Responsible to oversee the regular cleaning of all equipment used in the kitchen.

Ensure that the kitchen work areas are stocked with specified tools, supplies and equipment to meet the club’s operating and business demand.

Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

Ensure that all staff prepares menu items following recipes in accordance with the club’s operating standards.

Executive Sous Chef should serve as a role model to demonstrate appropriate behaviors.

Ensures and maintains the productivity level of all cooks and supporting staff.

Participates in kitchen employee's progress and discipline procedures.

Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

Plans and manages food quantities and plating requirements for a la carte dining and  banquet functions.

Maintains food preparation handling and correct storage standards.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and correct temperatures of all food products.

Able to plan, oversee and execute multiple club events.

Able to continually enhances the culinary experience of a la carte and banquet event guests.

Able to understand employee’s kitchen positions well enough and to perform duties in employees' absence.

Able to help in cooking and food preparation, as and when required.

Able to perform other duties as assigned.

The successful Hickory candidate:

Has a degree in Culinary Arts and/or other Hospitality Management focus.

Has five years food production and management experience in a similar size club, hotel, resort or restaurant.

Has exceptional experience with providing high quality a la carte and banquet food offerings while focusing on high quality staple items.

Has experience working with local and seasonal produce.

Is a team player and works with all departments and team members across Hickory Hills Country Club.

Is experienced with technology including POS system Jonas, and Microsoft Excel, Word, Outlook.

Is ServSafe Certified or equivalent.

Is on ACF certification path.