** Troon-The Clubs at St. James- Executive Sous Chef**

**Job Category****:** Food & Beverage **Requisition Number****:** TROON003801 Showing 1 location **Job Details**

**Description**

The Clubs at St. James is excited to announce the exceptional career opportunity of Executive Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. $200 Signing Bonus! Key Responsibilities of the Executive Sous Chef:

* Oversees all food production operations at the facility and ensures the production of consistently high quality food for all the restaurant outlets.

* Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets.

* Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts.

* Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability.

* Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.

* Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department.

* Maintains a quality sanitation program in all areas.

* Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations.

* Prepares requisitions for supplies and food items for production.

* Monitors all equipment in the kitchen to ensure cleanliness and proper working condition.

* Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment operation and safety measures.

* Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.

* Manages department members that may include, but is not limited to: Cooks and Stewards.

* Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.

* Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

* Incorporates safe work practices in job performance.

* Regular and reliable attendance.

* Performs other duties as required.

Minimum Qualifications for the Executive Sous Chef:

* Associates degree (AA) or equivalent from two-year college or technical school; or two to three years related experience and/or training; or equivalent combination of education and experience.

Other Qualifications:

* Must have Food Safety and Sanitation Training.

* Possesses knowledge of accepted sanitation standards and applicable health codes.

Fulltime Benefits:

*Medical

*Dental

*Vision

*401K

*EAP

*Life Insurance

*Disability Insurance

* Paid Time Off

* Pre-paid Legal **Qualifications**

**Skills**

**Behaviors**

**:**

**Motivations**

**:**

**Education**

**Experience**

**Licenses & Certifications**