Description

Executive Sous Chef

Range: $90,000 - 100,000 per year potential for a 10% bonus

Reports to: Executive Chef and Chef de Cuisine

Supervises: Line Cook, Prep Cook, Dishwasher

Classification: Exempt

Job Summary

Assist the Executive Chef and Chef de Cuisine in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Essential Functions

Leadership

• • Develops Sous Chefs, Line Cooks, and all other culinary staff to their maximum potential
  • Assumes complete charge of the kitchen in the absence of the Executive Chef and Chef de Cuisine.
  • Promotes a positive kitchen culture

Culinary Skill

• • Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
  • Assists in any station as assigned and maintains security of kitchen, including equipment and food and supply inventories.
  • Assists in food procurement, delivery, storage, and issuing of food items.
  • Expedites food orders during peak service hours.

Safety and Sanitation

• • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
  • Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
  • Maintains food quality, sanitation, and cleanliness standards.
  • Knowledge of and ability to perform required role during emergency situations.

Other Functions

• Assists the Executive Chef and Chef de Cuisine with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
• Monitors kitchen employees timecards to ensure compliance with posted schedules.
• Submits ideas for future goals, operational improvements, and personnel management to Executive Chef and Chef de Cuisine.
• Attends staff meetings.

Qualifications

Education and/or Experience

• Bachelors degree in Culinary Arts and/other Hospitality Management degree preferred
• Five years of food production and management experience preferred

Licenses and Special Requirements

• Food safety certification.
• Certification from American Culinary Federation or other hospitality associations is preferred.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend,
  stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, and noisy environment.

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. May perform other duties as assigned.

Full-time benefits include Health, Dental, Vision, Life Insurance, Paid Time Off, and Sick Pay.

All Employees Receive the Following Benefits:

• Potential Housing
• 401k
• 60% Discount on RFTA Bus Passes
• Restaurant Discounts
• Retail Discounts
• Free On-Site Parking
• Employee Meal, Golf, Tennis, and Gym Usage
• Employee Wellness