Executive Sous Chef

Executive Sous Chef

Summary (Essential Functions): The Executive Sous Chef must be versatile, possess sincere care for the kitchen, and have a dedicated desire to please the membership. In addition to being a talented craftsman and the ability to create and produce quality food products, the Executive Sous Chef must be a capable administrator.  He/she must know how to control costs, meet deadlines, practice proper sanitation, relate well to the Club’s membership, and provide leadership for the culinary staff.  All responsibilities are to be handled in coordination with the Executive Chef or his/her designee.

Details: Job tasks include, but are not limited to:

• Develop menus, food purchase specifications and recipes for formal and informal dining, banquet functions, and other outlets.
• Train and supervise production and pastry management staff to ensure that food preparation is economical and technically correct
• Develop and monitor food and labor budgets for the Food & Beverage Department.
• Coordinate menu training for all dining outlets in the Club
• Participate in establishing controls to minimize food and supply waste and theft
• Consult with the Event Coordinator about food production aspects of special events
• Cook or directly supervise the cooking of items that require skillful preparation
• Evaluate food products to ensure that quality standards are consistently attained
• Assist the Executive Chef in interacting with the Food and Beverage Director, Event Coordinator, Dining Room Manager, Café Manager, and Banquet Manager to ensure that food production consistently exceeds the expectations of members and guests
• Plan and manage the employee meal program

Salary & Benefits: Competitive benefits for eligible employees include paid time off, insurance, and 401(k) retirement plan after term of service requirements have been fulfilled.