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Executive Sous Chef
The Merion Cricket Club
325 Montgomery Avenue, Haverford, PA
The Merion Cricket Club hiring Executive Sous Chef in Haverford, PA

The Merion Cricket Club hiring Executive Sous Chef in Haverford, PA

The Merion Cricket ClubMore Info

Full Time • Salary (Based on Experience)
Expired: Oct 12, 2019

Sorry, this job expired on Oct 12, 2019. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years

Job Details

The Merion Cricket Club

Haverford, PA


Established in 1865, The Merion Cricket Club is a premier racquet and dining club in Haverford, PA. The Club is home to 2,500+ memberships and features athletic programs that include tennis, squash, croquet, paddle tennis, bowling and other lawn games. MCC’s dining program consists of four a la carte restaurants (including seasonal venues) and a catering facility capable of hosting 350 seated guests. The Clubhouse underwent an $8.5 million renovation in 2007 to include significant improvements to the Club’s restaurants and kitchens. This has transformed the Club’s primary restaurant into a highly regarded dining facility, and the F&B program can serve 350+ a la carte dinners across all of its restaurants on any given night. Merion is well positioned financially as it generates $14+ million in annual revenue.  The Club serves breakfast, lunch, and dinner 363 days per year.


Executive Sous Chef

The Executive Sous Chef reports directly to the Executive Chef and serves as “second-in-command” of the kitchen. The Executive Sous Chef assists the Executive Chef in supervising food production for all food outlets, banquet events and other functions of the Club.  The Executive Sous Chef supervises food production personnel and assists with food production tasks as needed to ensure that The Merion Cricket Club food quality and cost standards are consistently attained.


Daily Responsibilities

  • Executes meat and fish fabrication and maintains the usage and storage of all proteins.
  • Consistently maintains standards of quality, cost, eye appeal and flavor of foods.
  • Expected to “coach” all kitchen personnel on organization, presentation and work ethic.
  • Motivates kitchen employees and ensures they are working with a positive attitude.
  • Assists in maintaining security of kitchen, including equipment, food and supply inventories.
  • Expedites food orders during lunch and dinner service.
  • Ensures proper staffing for maximum productivity and high standards of quality.
  • Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
  • Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
  • Monitors that all kitchen employees are following the guidelines set up in the MCC line cook handout, and follows through with discipline.
  • Producing and assigning daily production tasks to all cooks.
  • Organization and execution of daily specials.
  • Follows proper closing procedures when scheduled to close, including inspections of production kitchen, banquet kitchen and store room.


Overall Responsibilities

  • Assumes complete charge of the kitchen in the absence of the Executive Chef.
  • Personally work in any station as assigned by the Executive Chef.
  • Schedule assignments for the stewarding and culinary teams
  • Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
  • Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
  • Address all staffing and/or scheduling issues with the Executive Chef.
  • In the absence of the Executive Chef, the Executive Sous Chef is expected to lead the wait staff in pre-meal explanation of the daily specials, including all menu updates.
  • Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
  • Assists the Executive Chef in the evaluation of all kitchen and dish personnel.
  • Responsible for overall kitchen cleanliness; including deep cleaning, cleanliness during and after all shifts.
  • Assists the Executive Chef and Sous Chefs with recruiting, onboarding and training of new staff 

Qualifications & Skills

  • Must hold an A.O.S. degree in culinary arts, B.P.S. preferred.
  • Minimum of four (4) years hospitality culinary management experience.
  • Must be service oriented with a great attention to detail.
  • Background in cost control including food cost, labor cost, utilization of waste and equipment.
  • Ability to read and interpret documents such as operating manuals, maintenance instructions and procedure manuals.
  • Ability to work with a flexible schedule including weekends and holidays.
  • Excellent conflict resolution skills.
  • Serve Safe preferred.
  • Well rounded knowledge of kitchen equipment.
  • Must possess an understanding of private club style and F&B service with an emphasis on knowing member’s preferences.
  • Must possess a sense of urgency and a desire to satisfy member’s requests.
  • Must be dedicated to the position, the Club and the industry.
  • Must be motivated to get the job done no matter what obstacles appear.
  • Excellent inter-personnel skills required with a positive professional demeanor.
  • Demonstrated leadership and team building skills.
  • Must continue to expand culinary ability.
  • Must have a strong desire to succeed.
  • Must have a valid Driver’s License.
  • Must be able to read, write and communicate effectively in English.


Salary & Benefits

The Merion Cricket Club will offer compensation appropriate for any combination of accreditation and experience in accordance with a $4 million F&B program. Benefits include health, dental and life insurance; participation in 401(k); vacation; sick/personal leave; continuing education.



Reports to

Executive Chef



Hot and Cold line cooks, production kitchen cooks, prep cooks, pastry chef and dishwashers



This position is available immediately. Resumes with cover letter can be submitted electronically to Danny Profita, Executive Chef at [email protected] No telephone calls please. Resumes will be kept strictly confidential.

Compensation Details

Medical, Dental, 401K, Sick, Vacation

Required Skills

Advanced Knife Skills

Meat Butchery

Meat Cookery

Menu Development

Events Management Knowledge

300+ Covers Per Night


Vendor Management

Sauce Making



Servesafe Certified


Team Development and Training


Vegan / Vegetarian Cooking

Vegetable Cookery

Kitchen Management

Cleaning / Sanitation

Charcuterie and Cheese Board Making

Menu Development

Recipe Development

Food Safety Knowledge

Safety Procedures Knowledge

Kitchen Equipment Maintenance


Fish Butchery

Fish Cookery


Food Handler Certificate

Food Safety Knowledge

Basic Knife Skills

Gluten Free Cooking



Wood Fire Cooking

Read more

View Job Description

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