What are the responsibilities and job description for the SPORTING CLAYS GRILLE - EXECUTIVE SOUS CHEF position at Highlands Ventures?
Summary: We are looking for a candidate that is positive, self-motivated, detailed oriented, and can lead a quality staff. This is a unique opportunity to join our team at Highlands' Sporting Clays.
The Executive Sous Chef is responsible for assisting the Executive Chef with the day to day operations of the kitchen. The Executive Sous Chef will report to the Executive Chef to create, develop, and implement new, creative menus. This position is also responsible for assisting in coordinating, supervising, and directing all aspects of the food production while maintaining profitable F&B operations and high quality products and service levels in the different food and beverage outlets at the resort. The Executive Sous Chef is expected to provide training for all staff, meet quality standards, establish and enforce food inspections, portion control, recipes, and sanitation. This position must also control food and labor costs while maximizing guest satisfaction.
Essential Duties and Responsibilities include the following:
- Sets standards for culinary team for cleanliness, food preparation and presentation.
- Support and provide training for the culinary professional team.
- Responsible for food that leaves the kitchen is of the highest quality and will exceed guest expectations by ensuring food portions are correct and plated in an attractive manner.
- Possesses strong leadership and communication skills.
- Understand, analyze and interpret various financial statements including profit and loss statements.
- Ability to produce timely reports to executive staff as requested.
- Champion’s food cost control.
- Plan or participate in planning menus with Executive Chef for all outlets.
- Utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, etc.
- Adhere to and comply with all company policies and procedures and all applicable state and federal laws.
- Oversee culinary internships and externship and ensure they meet the standards of our programs.
- Other duties that may be assigned by immediate supervisors including the Executive Chef.
Supervisory Responsibilities
- Direct supervision of all kitchen staff members.
- Interview, hire and train staff members.
- Plan, assign and direct work of staff members.
- Provide guidance to staff members, provide coaching, address complaints and resolve problems when necessary.
- Approve time and payroll records.
Qualifications:
Qualifications
- Two year culinary degree with apprenticeship; and five years related experience and/or training; or equivalent combination of education and experience.
Salary : $21 - $25