Missouri Athletic Club – Downtown

Job Overview

Join an amazing team of individuals at the Missouri Athletic Club Downtown, one of the top private clubs in the United States. The MAC has been thriving since 1903 and remains committed to the vision of the original founders: "to be the premier athletic, social and dining club for business, professional and civic leaders and their families in the Saint Louis area." We are seeking a full time Executive Sous Chef to join our Food and Beverage team.

Requirements

• A degree from post-secondary culinary arts program is preferred.
• Two years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
• Food safety certification preferred.
• Must be familiar with, and have worked with, all kitchen equipment.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the Club.
• Ability to effectively supervise all kitchen employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.
• Open availability, including nights, weekends and holidays.

Responsibilities

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Club's standard recipes.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.