Prestonwood Country Club, a premier establishment in Cary, NC, is searching for an Executive Sous Chef. The candidate hired for this position will be responsible for preparing and overseeing our daily Member Buffet, Sunday Brunch, Private breakfast buffets, and Banquets. We offer a competitive salary and excellent benefit plans!

If you are experienced in Culinary Management, a strong leader, outgoing, friendly, and customer service-driven, we want to talk to you!
POSITION SUMMARY:

This hands-on chef position serves as second in command of the kitchen. It assists the Executive Chef in supervising food production for all kitchen outlets, including Daily lunch and Sunday Brunch Buffets, Banquets, Red Fox, Pastry, and Snack bar kitchens. Under the direction of the Executive Chef, assists in creating and pricing all club menus, including special events and holidays. Directly supervises Banquet Chef, A.M. Sous Chef, Pastry Chef, Red Fox Chef, & Snack bar manager and provides assistance in each department in their absence. Supervises all food production personnel and assists with food production as needed, cooking various food items and preparing garnishments. Directly orders and works with Sous Chef’s to ensure all ingredients and supplies needed are on hand. Responsible for supervision of kitchen maintenance requests and equipment repairs, ensuring all equipment is in proper working condition and operating within Food & Beverage budget. Coordinates with the Red Fox Chef, Banquet Chef, and A.M. Sous Chef to utilize all ingredients effectively. Responsible for maintaining all kitchen work areas for sanitation, cleanliness, and safety. Actively participates in learning culinary and managerial skills and adheres to standards set by the Executive Chef, while promoting a learning environment for all culinary personnel. Works closely with Social Director, Event Coordinators, and FOH management to ensure proper member and special event service and; practices active communication with members to obtain feedback. Attends weekly Food & Beverage meetings to discuss weekly Banquet Event Orders and other current club events.

Assists the Executive Chef with monthly inventories, pricing cost control, and ordering for food production.

• Responsible for controlling food and payroll costs to achieve maximum profitability and operate within the Food & Beverage budget.
• Consistently maintains high standards of quality, cost, eye appeal, and flavor of foods.
• Ensures food preparation and presentation quality through active communication in all kitchens, including seasonal kitchens.
• Ensures proper staffing in all culinary departments to achieve maximum productivity and high-quality standards.
• Actively pursues and compares all applicable vendors and distributors to obtain the best quality ingredients and products to operate within budgeted food and kitchen supply costs.
• Assists Executive Chef in supervising organization, sanitation, cleanliness, and safety in all culinary departments.
• Prepares schedules, costing sheets, and reports, conduct employee reviews, and performs administrative duties as assigned by the Executive Chef.
• Maintains food storage, receiving, rotating, and stocking as par levels dictate.
• Researches and makes recommendations for maintenance, upkeep, and repair of the kitchen equipment and other areas of the club.
• Oversee the production and quality of food products offered in the employee cafeteria

• Three (3) to five (5) years of experience as a Banquet or Sous Chef. Preferred Associate Degree in Culinary Arts
• Serv Safe Certified
• Required to pass a background check, drug screening, and be eligible to work in the United States.
• Display excellent interpersonal skills
• Illustrate and promote attention to detail
•  Night, weekend, & holiday work required