General Summary:

The Executive Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Executive Sous Chef provides leadership training and hands-on management of the kitchen staff. This position must provide the highest level of service to our members.

Responsibilities and Duties:

1. Supervisor Responsibilities
   • Oversee monthly physical food inventory in all areas of the culinary operation.
   • Supervise maintenance and cleaning of all food preparation equipment areas in accordance with good housekeeping practice and public health requirements.
   • Plan and organize the proper execution of banquet and catering events.
   • Maintain excellent working relationships with Executive Chef, General Manager and all other managers and personnel.
   • Maintain a consistently high level of employee morale and motivation
   • Attend all necessary food and beverage meetings as well as staff meetings in the absence of the Executive Chef.
   • Assist the Executive Chef with administering all employee benefits, i.e., vacations, holiday, etc. on behalf of kitchen employees.
   • Effectively coach and mentor employees; proactively support employee involvement and development; counsel employees on performance standards; conduct timely performance reviews.
   • Responsible for maintaining a clean and safe working environment, with continual emphasis on promoting employee health and safety. Assists in training in proper safety techniques.
2. Primary Duties
   • Purchase all items needed for the operation including food, cleaning supplies, paper goods and small wares as needed or as directed by the Executive Chef.
   • Maintain proper pars of all purchase items, considering business levels to ensure efficiency and reduced waste.

Skills and Abilities Required:

1. Demonstration of effective inter-disciplinary cooperation and assists with improvement in interdepartmental communications
2. Demonstration of cooperation, interest, and enthusiasm in support of the club's mission, vision, values, goals, and objectives.
3. Basic computer skills to include the ability to operate a basic word processing program such as Microsoft Word and basic spread sheet programs such as Excel and Lotus.
4. Present a positive, professional image. A can-do attitude.
5. Must be self-motivated and customer service oriented.
6. Strong interpersonal as well as written and oral communication skills.
7. Proficiency in using Microsoft Office Word, Excel, Outlook, Publisher and PowerPoint and database programs.
8. Reliable and predictable attendance.
9. Ability to work with general office equipment such as a personal computer and keyboard, facsimile machines, and photocopier.
10. Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards
11. Establish priorities, meet deadlines and handle competing tasks and demands.
12. Ability to maintain strict confidentiality.
13. Maintain a high degree of professionalism.

Certification/Education and Experience

1. A minimum of five years previous experience Chef de Cuisine.
2. A degree from a post-secondary culinary arts training program is desirable.
3. A minimum of five years in a food preparation position encompassing all phases of food preparation and kitchen operations is required.

Working Condition:

1. Flexible working schedule with an expectation of 40-45 hours per week minimum. Occasionally, additional work time is needed on weekends and holidays in addition to regular work schedule
2. Busy, non-smoking restaurant
3. Frequently exposed to extreme cold and extreme heat.
4. Occasional exposure to fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock.
5. The noise level in the work environment is usually moderate and occasionally loud.

Physical Requirements:

1. Require to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
2. Push, pull, or lift 10 or more pounds.
3. Work in hot, humid, and noisy environment.
4. Continuous repetitive motions.