Description

Established in 2001 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.

At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that our members and customers desire and the environment in which our employees will thrive.

Eastpointe Country Club, located in Palm Beach Gardens, Florida, and managed by Bobby Jones Links, is hiring for an Executive Sous Chef. Eastpointe is an elite private club with exceptional experiences and superb amenities, including two Audubon-certified Tom Fazio golf courses, dining, tennis, pickleball, and fitness, all of which provide a diverse year-round social calendar of fun. Eastpointe’s original clubhouse, situated on the signature 18th hole of the East Course, was recently joined by a second, The Pointe, a $12 million lifestyle amenity with a large aquatic center, state-of-the-art fitness center, and stylish fine dining and entertainment.

Responsibilities of the Executive Sous Chef at Eastpointe Country Club include:

• Assists in the preparation of the club’s annual food and beverage budget and financial goals.
• Holds all kitchen associates accountable for reaching their monthly and annual financial goals.
• Does an accurate inventory count each month and has a firm understanding of cost of goods sold.
• Operates the kitchen within the budgeted payroll and adjusts it as sales increase or decrease.
• Understands the financial connection between customer service, food quality, portion control, cost of sales, and payroll dollars, as they relate to the net income of the restaurant. 
• Attends the monthly kitchen staff meeting that covers training, the area’s progress since the prior month, safety, and basic financials that can pertain to the entire department.
• Plans the schedule for all kitchen employees, if directed to do so by the Executive Chef.
• Plans all menus with the club’s Executive Chef.
• Develop standards to ensure consistency in food taste and presentation. 
• Ensure that all restaurant staff are familiar with the key ingredients, preparation, and taste of all menu items.
• Works closely with the front of the house service team to ensure expedient ticket times, excellent food quality, and proper plate presentation.
• Conducts the month end inventory and other periodic inventories as directed by the Executive Chef.
• Establish controls to minimize waste and prevent theft.
• Along with the Executive Chef, ensures that the ordering of food and beverage is accurate based on inventory needs and menu items listed.
• Develops, with the Executive Chef, any food and beverage sales and promotions as the business dictates.
• Incorporates safe work practices and safe food handling standards.

Qualifications

Required Skills

• Willingness to learn.
• Understanding of Club financials.
• Significant experience in the food and beverage industry.

Physical Demands & Work Environment Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:

• Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
• Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee may:

• Be exposed to outside weather conditions including temperatures over 90 and below 40 degrees.
• Indoor conditions that may be very hot or cold.
• Work near: moving mechanical parts, fumes, toxic or caustic chemicals.
• Noise level in the work environment is frequently loud