The Executive Sous-chef works closely with the Executive Chef (Chef) and serves as second in command in the kitchen.
The Executive Sous-chef will supervise evening food production for the dining room, lounge, banquet events, member events, and all other functions at the Club. This person, along with the Chef is responsible for overseeing all operational aspects of the kitchen and food production.
The Executive Sous-chef will serve as the Chef when the Chef is absent and as such, needs excellent communication skills and patience in managing a union staff and discerning customers.
Duties and Responsibilities
• Supervise and expedite evening food production for the dining room, lounge, banquet events, member events, and all other evening functions at the Club.
• Ensures that all kitchen staff are performing to the standards set by the Club.
• Supervise and train the kitchen staff on sanitation and safety, production of menu items, and other operational activities.
• Supervise kitchen staff to ensure that all cooking methods, garnishes, and portions sizes are followed.
• Encourage a positive working environment, lead by example, and build teamwork amongst the staff.
• Communicate calmly and effectively with all staff, especially under busy and stressful conditions.
• Work in any station or complete all duties as assigned by the Executive Chef.
• Assist the Chef with menu development and costing, new dishes, and daily specials.
• Perform administrative duties as assigned by the Chef.
• Maintains financial and labor percentages set by Executive Chef by supervision of product ordering, receiving and utilization, and appropriate scheduling of personnel.
• Assist the Chef with ensuring all kitchen costs are in line with the budget.
• Assist the Chef in the ordering, receiving, storing, and handling of all food deliveries and monthly inventories.
• Inspect and make recommendation for maintenance, repairs, cleanliness, and upkeep of the kitchen and its equipment
• Know and enforce health dept sanitation laws.
• Maintain the security of kitchen equipment, food, and supply inventories.
• Coordinate buffet presentations.
• Ensure allergen and dietary procedures are updated and strictly enforced.
• Inspect and ensure mise-en-place prior to service.
• Be proactive in self-development and stay current with food and beverage industry trends. Submit ideas for future goals and operational improvements.
• Perform closing kitchen duties.
• Work varying schedules that reflect the business of the Club, including weekends.
• Work holidays the Club is open, including Thanksgiving, Christmas, and Easter.
• Consult with dining room service employees during evening line-ups.
• Report any member/guest complaints to the Chef and assist in resolving complaints.
• Attend BEO meetings and maintain open lines of communication with Club management.
Qualifications
Culinary Degree is preferred
- Minimum of three years' experience in a club, hotel or upscale dining establishment.
- Some progressive kitchen management experience.
- Experience working with union staff.
- Possess strong interpersonal and organizational skills.
- Ability to work a flexible schedule including nights, weekends, and holidays.
- Fluency is Spanish a plus
- Ability to frequently lift/move up to 50 lbs. and occasionally lift/move up to 100 lbs.
- Authorization to work in the U.S.
