Executive Sous Chef at Eastward Ho Country Club Inc

Chatham, Massachusetts, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

95000.0

Posted On

09 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Food production management, Staff supervision, Menu planning, Cost control, Inventory management, Sanitation and safety, Leadership, Communication, Training and development, Scheduling, Quality assurance, Buffet presentation, Administrative duties, Problem solving, Teamwork

Industry

Hospitality

Description

Description Reports to: Executive Chef Supervises: All Back-of-House team members including: Line Cooks, Outdoor Grill Operation, Stewards & Dishwashers Interaction: Occasional interaction with Club Members, Guests and other Club Managers. Employment Status: Full Time; Year Round FLSA Classification: Exempt Job Summary: Serve as “second-in-command” of the kitchen: assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Requirements Essential Duties & Responsibilities: Prepares or directly Supervises: kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production Assumes complete charge of the kitchen in the absence of the Executive Chef Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities Consistently maintains standards of quality, cost, eye appeal and flavor of foods Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment by distributing and overseeing the weekly sanitation and maintenance reports, and then collecting and putting in the form of a summary, to be passed out to all necessary managers Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef Personally, works in any station as assigned by the Executive Chef Helps plan energy conservation procedures in the kitchen Assists in the development of training and the provision of professional development opportunities for all kitchen staff Prepares weekly schedules for the kitchen staff Assists in maintaining security of kitchen including equipment food and supply inventories Assists in food procurement, delivery, storage and issuing of food items Supervises, trains and evaluates kitchen personnel Coordinates buffet presentations and help with set up, elevations, decorations and greenery Checks in place before service time and inspects presentation of food items to ensure that quality standards are met Reports all member/guest complaints to the Chef and assists in resolving complaints Submits ideas for future goals, operational improvements to Executive Chef Reviews payroll and completes overtime forms each week Maintains all banquet function sheets, updates change and relay changes to all stations Monitor the production of all stocks and soups Enter updated weekly schedules on Fridays for upcoming week Monitors kitchen employees' time cards to ensure compliance with posted schedules Perform all work-related duties as assigned by supervisor or Assistant General Manager Working Conditions: Kitchen setting Occasional exposure to hot, cold and freezing temperatures Special Requirements: Ability to keep information confidential Must possess an outgoing personality Must possess honesty and integrity Must be courteous and tactful at all times Must treat others with kindness and respect Ability to effectively communicate in a professional manner to employees and Managers. Good supervisory skills Ability to appear for work on time Ability to interact well with coworkers Ability to understand and follow posted rules and procedures Ability to follow directions from a supervisor Physical Functions: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day, occasionally more Use hands to touch, handle, or feel objects, tools and/or controls Reach with hands and arms Hearing and talking sufficient enough to communicate with members, guests, vendors, and co-workers Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus Must be able to lift up to 30 lbs Independent mobility through Clubhouse Qualifications: Education Culinary arts degree or Bachelor’s degree in related field of study or equivalent kitchen experience Experience Minimum of 3 years of formal culinary experience in food service management at a high-end club or resort, hotel kitchen or fine-dining restaurant or a similar position in a high-end, high volume service environment. Experience in a member-owned club highly desirable. Skills Leadership, strong communication (both written and verbal), interpersonal, computer literacy, and social Attributes Displaying behavior of honesty and integrity; high level of ethical standards; personable; values teamwork and Member service; respectful of others

Responsibilities

The Executive Sous Chef serves as the second-in-command, assisting the Executive Chef in supervising food production, staff training, and daily kitchen operations. They are responsible for maintaining quality and cost standards, managing inventories, and ensuring the kitchen runs efficiently in the Executive Chef's absence.