Executive Sous Chef

EXECUTIVE SOUS CHEF POSITION OVERVIEW

The Executive Sous Chef (ESC) at Golf Club of Avon reports directly to the Executive Chef. They are responsible for all food production, including à la carte, family-style dining, and other offerings. He or she develops daily menus, food purchase specifications, and recipes; trains, mentors, and supervises the production team; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards. They are part of the culinary leadership team.

INITIAL PRIORITIES OF THE EXECUTIVE SOUS CHEF

• Strong administrative experience with branded and luxury organizations.

• Gain the culinary team's trust, evaluate and continue developing, training, and mentoring the staff while promoting fairness and consistency.

• Collaborate with the FOH team, driving exceptional results for all food and beverage offerings

• Assist with capital expense planning and procurement, hold self and team accountable to department budget, continually analyzing labor and food costs through various methods to meet or exceed goals.

• Spearhead, develop, plan, and execute themed events.

• Inventory management is done through daily control and monthly processes.

• Evaluate food products to ensure consistency in the execution of quality standards; supervise production, execution, and presentation for all events and a la carte service.

 • Menu and recipe development for all outlets and other unique Golf Club of Avon dining locations.

• Continue to focus on delivering consistency and the highest quality for all the culinary offerings

 • Learn from local vendors, farmers, etc., to continue the strong tradition of locally sourced, quality ingredients.

• After observing and understanding member and team member needs, support EC’s culinary direction, evaluate and update menus, and deliver new and creative dining concepts and options.

KEY PRIORITIES FOR SUCCESSFUL LEADERSHIP

• Takes an active role in shaping kitchen culture under the direction of the Executive Chef.

• Take full ownership of trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs.

• Responsible for new hire onboarding, ongoing training, evaluating and supervising personnel, and training requirements. This position maintains proper personnel records, including yearly reviews, changes in employment status, and other human-resource-related issues.

• Complies with departmental policies, club rules, regulations, and policies outlined in the employee handbook.

 • Create a fun, collaborative work environment. Be “hands-on” when necessary, but understand when to step back and lead the team.

• Proactive, creative, and flexible when it comes to problem-solving.

 • Involve the team in the decision-making process of how “work gets done” and create a work environment of mutual respect in which people want to come and participate every day.

• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of exacting standards of appearance, hospitality, service, and cleanliness of the facilities.

• Be an active and dynamic recruiter of team members who inherently enjoy developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.

 • Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution of these exacting standards.

• Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds members' and guests' expectations.

• Hold daily/weekly team member briefings and line-ups with direct reports to inform them of necessary and relevant activities and expectations at the Club.

Assisted in planning and ensuring special Club events were well-conceived and executed.

OPERATIONS

• Plan, organize, and run an a la carte operation with multiple events simultaneously across multiple locations.

• Learns, understands, and executes all stations, including but not limited to sauté, grill, garde manger, sides/pastry.

• Develop and maintain standard recipes and techniques for food preparation and presentation that help to assure consistency and quality and minimize food costs; exercise portion control for all items served and assist in establishing menu-selling prices.

• Organizes and prioritizes multiple projects to meet deadlines as assigned by the Executive Chef

• Assist with employee café menu development, helping ensure a high daily standard of quality, cleanliness, and overall guest experience.

• Evaluate food products to ensure the highest quality standards are consistently attained.

• Ensure that exacting standards of sanitation, cleanliness, and safety are consistently maintained throughout all kitchen areas. Establish controls to minimize food and supply waste and theft.

• Safeguard all food-preparation team members by implementing training to increase their knowledge about safety, sanitation, and accident-prevention principles.

• Maintain safety-training programs; manage related aspects of kitchen safety

MEMBERSHIP

• Have a heart for hospitality, embracing, promoting, and elevating the warmth and culture of The Tree Farm.

• Earn members’ trust by instilling confidence through enhanced operations, interaction, and visibility.

• Welcome, encourage, and engage in regular feedback from members.

• Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests. The Tree Farm prides itself on having a “say yes” culture.

FINANCIAL

• Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.

• Consistently monitor payroll and labor resource allocations to ensure they align with financial forecasting and goals. Produce variance reports for monthly financial statements.

• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.

• Embrace the use of systems (including regular inventory processes) and technology to assist in managing the kitchen and the operation's financial performance.

• Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs; monitor actual financial results; take corrective action as required to help assure that financial goals are met.

• Create, review, and approve product purchase specifications and maintain excellent vendor relationships.

CANDIDATE QUALIFICATIONS

• Is an effective and enthusiastic leader and culinary professional with a proven track record of providing high-level services and a personality commensurate with the Golf Club of Avon.

• Has robust culinary credentials, good tenure in previous roles, and, most importantly, the ability to define and achieve goals and objectives consistently.

• Proficient in MS Office, including Outlook, Word, Excel, and other PC programs.

• Has strong management skills with verifiable strengths in inspirational, hands-on leadership, financial performance, and people skills.

• Has strong knowledge of various cooking methods, preparation of soups, sauces, and stocks; butchering; product identification; food purchasing functions; garde manger; exposure to pastry and baking; and can perform all functions of the cooks, leading and training by example.

• Strong administrative and organizational skills, with the ability to meet tight deadlines & manage multiple food outlets.

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

• Has a minimum of 3 years prior culinary management experience at branded chain restaurants, luxury resorts, hotels, and/or clubs.

• 3 years at Sous Chef – leadership level

• Culinary/Hospitality Degree is a plus, not required (Associate's or Bachelor's)

• ACF Certification is a goal not required for the Executive Sous Chef (CEC level)

• Must be certified in food safety.

EMPLOYMENT ELIGIBILITY VERIFICATION

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire.

SALARY AND BENEFITS

$75,000 to $85,000 annually, depending on experience and qualifications. The club offers an excellent benefits package. With a $5.000.00 sign-in bonus.

INSTRUCTIONS ON HOW TO APPLY

Please send your resume and cover letter to Carlos Aguiar, Assistant General Manager at the Golf Club of Avon. Your alignment with this role and why you want to be considered for this position at this career stage is clearly articulated.