Position Description Summary
The Executive Sous Chef will partner with the team of sous chefs and the Executive Chef to create a memorable experience for our members through maintaining high culinary standards and producing top-notch products while managing the kitchen staff to ensure the most effective operation of the kitchen.
Role & Responsibilities
- Assist in the daily operation of the outlet’s culinary operations, as needed
- Be the second-in-command for the Executive Chef in their absence
- Create and distribute employee schedules on a weekly basis, ensuring schedules are sent out three weeks in advance
- Be familiar with the payroll budget and staff accordingly
- Oversee the effective culinary operation of the various outlets within the Club
- Coach and develop staff, handling any disciplinary actions and communicating with the Executive Chef
- Maintain the organization of all storage areas and product
- Work and manage the line as needed, producing exceptional dishes that represent Club standards
- Complete post-service checklists and reports, sending to appropriate parties
- Assist with banquets, as needed, ensuring all food is prepared to Club standards and the event BEO
- Be familiar with all products and vendors, placing orders with the Purchasing Manager in an organized and timely fashion
- Ensure proper cleanliness of the kitchen, adhering to all health and safety regulations
- Ensure adherence to all health codes, periodically checking compliance
- Conduct frequent line checks throughout the shift, assisting the team as needed
- Coach staff on recipe adherence, kitchen protocol, and best practices
- Maintain a positive and efficient work environment, ensuring employee satisfaction
- Complete all opening, closing, and side duties, as needed and instructed including completing, signing, dating, and emailing checklists to management
- Help maintain food costs by improving effectiveness and decreasing waste
- Assist with menu/dish creation, as needed
- Be detail-oriented and able to prioritize in a fast-paced environment
- Assist with inventory control & counting, as needed, including ordering, receiving, costing, storage, and organization
- Solve problems, work as a team, be a leader, and inspire happiness
- Maintain up-to-date credentials, certificates, and licenses, as applicable
- Commit to continuous professional development, keeping abreast with current industry trends, tools, technologies, and opportunities, attending conferences, seminars, and workshops as assigned
- Uphold Club values and Inspire Happiness with our Members by exemplifying the Clubs’ four main values: smiling, being nice, saying yes, and solving problems
Qualifications & Education Requirements
- Proficient knowledge of kitchen operations
- Required 3 years of culinary experience
- Culinary Degree required.
- Must possess appropriate analytical skills, attention to detail, follow-through, creativity, and a high level of motivation
- Ability to communicate effectively and professionally in both written and verbal formats
- Willingness to learn and accept instruction
- Must possess a positive attitude and good work ethic
- Proficient in business-related software (Microsoft Office Suite, POS)
- High-end/Fine Dining culinary experience in a hospitality environment preferred
- Prior kitchen operations experience required
- High School Diploma or GED required
Other Accountabilities
- Because of the fluctuating demands of the Clubs’ operation, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as others are expected to help you while we foster a team environment. Therefore, you may be required to perform other tasks, as needed, that are not included in the above.
- Adhere to all of the various company written mandatory standards of operations, policies and procedures, manuals, memos, and other oral instructions.
Working Conditions
- Indoors, in a kitchen with loud noises
Physical Requirements
- Regularly required to sit, talk, hear, and use hands
- Must be able to stand for long periods of time
- Ability to lift and move heavy objects, in excess of 40 pounds
- Repetitive motions are required
- Ability to bend, squat, lift, kneel, and crouch
- Must be able to safely operate kitchen equipment
- Moderate to heavy lifting, pushing, and pulling is required
Attendance Expectations
- This position has an expected workload of 40 to 55 hours per week, barring circumstances when overtime may be required; off-season hours may differ
Reporting Structure
- Reports to: Executive Chef
- Directly Supervises: Kitchen staff