Exec Sous Chef

Frenchman's Creek Inc; Florida; Sur place; USD 70 000 - 100 000; Plein temps

Résumé du poste

FRENCHMAN’S CREEK is seeking an Executive Sous Chef – Main Club to manage daily kitchen operations, lead multiple stations, and step in for the Executive Chef as needed.

This on-site role requires a culinary degree, at least six years of progressive kitchen experience, and a proven ability to develop menus, control costs, and uphold safety standards. You will train staff, supervise line cooks, and ensure top-quality food for all club venues and events.

Qualifications

• Graduate of accredited culinary school. Minimum of 6 years progressive work experience.
• Florida Food Handler Certification or Instructor Certification is required.
• Ability to lead and train kitchen staff and supervise multiple stations.
• Strong menu development and food cost control skills.
• Excellent communication and teamwork in a fast-paced club environment.

Responsabilités

• Conducts daily lineups with staff detailing any specials, events, and banquets and informing them of any special instructions.
• Prepares and posts the daily prep sheets.
• Prepares food items, including roasted meats, soups, and sauces.
• Researches, develops, and creates new menu items and daily specials.
• Takes full charge of the kitchen in the Executive Chef’s absence.
• Oversees the daily operations of the kitchen and related outlets.

Connaissances

Staff supervision

Menu development

Food cost control

Training staff

Kitchen operations

Formation

Graduate of accredited culinary school

Description du poste

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

FRENCHMAN’S CREEK

JOB DESCRIPTION

Job Title: Executive Sous Chef – Main Club

Reports To: Executive Chef

FLSA Status: Exempt

SUMMARY: Prepares all hot food for a la carte buffets, cafeteria, 19 th hole, Grille Room, Main Dining Room, Private Parties, Special Events and action stations.

ESSENTIAL DUTIES AND RESPONSIBILITIES: include the following. Other duties may be assigned.

• Conducts daily lineups with staff detailing any specials, events, and banquets and informing them of any special instructions.
• Prepares and posts the daily prep sheets.
• Prepares food items, including roasted meats, soups, and sauces.
• Researches, develops, and creates new menu items and daily specials.
• Takes full charge of the kitchen in the Executive Chef’s absence.
• Maintains a professional demeanor at all times.
• Maintains dry storage area, including paper goods, and rotation of all food items in refrigerated areas and store rooms.
• Maintains the highest degree of standards in personal uniform, cleanliness, and hygiene.
• Assures that the kitchen and its equipment meet the highest standards of cleanliness, sanitation, and maintenance.
• Works the various stations as required during peak times of meal periods.
• Supervises employee meals.
• Oversees the daily operations of 19 th Hole, Main Kitchen Line Cooks, Cafeteria Cooks, Pastry Shop, Garde Manger, Grille Room, Receiving Clerk, and Stewards.
• Ensures that all kitchen departments are on time for all club functions and assists any department that may require assistance.
• Works with other kitchen managers on their par stocks, professional work habits, and ability to succeed.
• Provides guidance and training to existing and new staff.
• Supervises preparation of action stations.
• Responsible for keeping food standards high at all times.
• Responsible for food cost control and utilization of leftovers.
• Responsible for the training of new staff on food equipment.
• Works with the chef on daily specials on creating new menus, keeping the member’s like and dislikes in mind, but being creative.

SUPERVISORY RESPONSIBILITIES

Manages up to eight subordinate supervisors who supervise employees in the various lines, cafeteria, action stations, and stewarding. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION AND/OR EXPERIENCE

Graduate of accredited culinary school. Minimum of 6 years progressive work experience.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

CERTIFICATES, LICENSES REGISTRATIONS

Must have and maintain a Florida Food Handler Certification or Instructor Certification.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms; climb or balance; stoop or kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust to focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, outside weather conditions, extreme cold, extreme heat, and risk of electrical shock.

The noise level in the work environment is usually moderate.

SAFETY

Safety must be embraced by all employees. We need to work safely at all times and assist others to work safely by following departmental and company safety procedures.