Executive Sous Chef

Philmont Country Club; Huntingdon Valley (PA); On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Bonuses

Health insurance

PTO

Employee discounts

Professional development

Job summary

Philmont Country Club is seeking an Executive Sous Chef to lead our culinary team and craft innovative menus for upscale dining and events. You will maintain high standards of food quality, presentation, and guest satisfaction in a dynamic club environment.

The ideal candidate brings 5+ years in leadership roles within high-volume settings, culinary degree, and strong skills in leadership, budgeting, and operations management.

Qualifications

• Strong culinary skills across multiple cuisines and techniques.
• Excellent leadership, communication, and organizational abilities.
• Proven track record in high-volume, upscale dining environments.

Responsibilities

• Menu Development: Create innovative menus aligned with dining trends and guest expectations.
• Kitchen Management: Oversee all kitchen operations and ensure food safety standards.
• Team Leadership: Recruit, train, and supervise kitchen staff fostering growth.
• Quality Control: Maintain top quality, taste, and presentation of dishes.
• Budget Management: Monitor food costs, labor, and inventory with cost controls.
• Supplier Relations: Build relationships and negotiate with suppliers for quality ingredients.
• Customer Interaction: Engage with guests for feedback and special requests.
• Event Coordination: Plan catering and private dining for events.
• Health and Safety: Enforce health and safety regulations in the kitchen.

Skills

Leadership

Culinary skills

Communication

Organizational skills

Education

Culinary degree

Job description

Executive Chef Job Description

Position: Executive Sous Chef

Location: Philmont Country Club

Type: Full-Time

About Us:

Philmont Country Club is upscale, fine dining, banquet space, committed to delivering exceptional dining experiences to our guests. We pride ourselves on our innovative cuisine, top-notch service, and welcoming atmosphere.

Job Summary:

We are seeking a dynamic and experienced Executive Sous Chef to lead our culinary team. The ideal candidate will be a creative and passionate leader, dedicated to crafting unique and memorable dishes, maintaining the highest standards of food quality and presentation, and ensuring an exceptional dining experience for our guests.

Responsibilities:

• Menu Development: Create and design innovative menus that reflect the latest culinary trends while maintaining consistency with the restaurant's theme and guest expectations.
• Kitchen Management: Oversee all kitchen operations, including food preparation, cooking, and presentation. Ensure compliance with food safety and sanitation standards.
• Team Leadership: Recruit, train, and supervise kitchen staff. Foster a positive and collaborative working environment, encouraging professional growth and development.
• Quality Control: Maintain the highest standards of food quality, taste, and presentation. Conduct regular inspections of ingredients and finished products.
• Budget Management: Manage kitchen budgets, including food costs, labor, and inventory. Implement cost control measures without compromising quality.
• Supplier Relations: Establish and maintain relationships with suppliers to ensure the availability of fresh and high-quality ingredients. Negotiate contracts and pricing.
• Customer Interaction: Engage with guests to gather feedback and ensure satisfaction. Address any concerns or special requests promptly and professionally.
• Event Coordination: Plan and execute special events, catering, and private dining experiences, ensuring exceptional service and culinary excellence.
• Health and Safety: Enforce strict adherence to health and safety regulations, ensuring a clean and safe working environment.

Qualifications:

• Experience: Minimum of 5 years of experience as an Executive Sous Chef or in a similar leadership role in a high-volume, upscale dining establishment.
• Education: Culinary degree or equivalent certification from an accredited culinary institution.
• Skills: Strong culinary skills with expertise in a variety of cooking techniques and cuisines. Excellent leadership, communication, and organizational skills.
• Creativity: Ability to innovate and create unique dishes that stand out in the market.
• Budgeting: Proficient in budgeting, cost control, and financial management.
• Customer Focus: Passionate about delivering an outstanding dining experience to guests.

Benefits:

• Competitive salary and performance-based bonuses.
• Health, dental, and vision insurance.
• Paid time off.
• Employee discounts.
• Professional development opportunities.