Executive Sous Chef

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