Executive Sous Chef

Hermitage Country Club; Manakin-Sabot (VA); On-site; USD 68,000 - 83,000; Full time

Job summary

Hermitage Country Club in Manakin Sabot, VA is seeking a Chef de Cuisine to oversee the food preparation, kitchen sanitation and menu design. You will manage budgets, coordinate purchases, and ensure profitability of the food operation.

The role requires a culinary degree, food safety certification, and 2 years of Chef de Cuisine experience, with strong leadership and administrative skills. The position reports to the Executive Chef and is based on-site.

Qualifications

• High school diploma or equivalent.
• Culinary degree from approved school or completion of an approved apprentice program.
• Food safety certification.
• Knowledge of the culinary profession and kitchen management.
• 2 years' experience as a Chef de Cuisine.
• Extensive food production experience plus management and administrative skills.
• On-the-job knowledge of Hermitage Country Club policies, cost and pricing analysis.

Responsibilities

• Set specifications for requisition food supplies and kitchen equipment.
• Coordinate Food & Beverage purchases for quality and cost efficiency.
• Consult with Clubhouse Manager and F&B managers on banquets and services.
• Attend weekly BEO and F&B meetings.
• Schedule culinary staff meetings to discuss banquet changes and costs.
• Plan meals and menus considering guest counts and market conditions.
• Assume kitchen charge in the absence of the Executive Chef.
• Oversee cooking methods, plating, and portion control.
• Instruct staff in cooking techniques and knife skills.
• Maintain Hermitage Country Club dining and employee meals standards.
• Code invoices to accounts and process payments.
• Ensure staffing for productivity and profitability; monitor food and payroll costs.
• Expedite food orders during peak hours.
• Train and evaluate kitchen personnel.
• Report guest complaints to the chef and assist in resolutions.
• Perform other tasks assigned by the Executive Chef.

Skills

Food safety

Kitchen management

Cost analysis

Education

High school diploma

Culinary degree

Job description

Position Overview

Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu design. Monitors and evaluates requisitions and purchases of food supplies.

Department

Food and Beverage

Reports to

Executive Chef

Compensation

$75,000.00

Location

Manakin Sabot, VA 23103

Position Overview

Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu design. Monitors and evaluates requisitions and purchases of food supplies.

Responsible for profitable operation of food preparation area, monthly and yearly budgets, and administrative needs of the position. Remains up to date on current food trends, membership needs and evaluation of the competition.

Essential Duties/Responsibilities

• Set specifications for the requisition food supplies and kitchen equipment as needed, may purchase supplies direct from salesperson
• Coordination of Food & Beverage purchases to ensure top quality and price effectiveness
• Consults with Clubhouse Manager, Food and Beverage Managers, or Catering Manager concerning club banquets and services, setting such points as cooking and service arrangements, timing of event, set-up, equipment needs, etc.
• Attend weekly scheduled BEO and F&B meetings
• Schedule meetings with culinary staff to communicate banquet changes, review service, and create budget awareness regarding food costs, labor costs, etc.
• Plan meals and create menus whole considering the probable number of guests, market conditions, popularity of various dishes and recent menus
• Assumes complete charge of the kitchen in the absence of the Executive Chef
• Oversee cooking by checking methods of food preparation, plate presentation and portion control
• Instruct kitchen employees in the finer points of cooking, evaluate culinary techniques and knife skills
• Maintain Hermitage Country Club standards in both Dining Rooms and Employee meals
• Codes all invoices to the proper account and sends signed copies to Accounting for payment
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Expedites food orders during peak service hours
• Supervises, trains, and evaluates kitchen personnel
• Reports all member and guest complaints to the chef and assists in resolving complaints
• Performs other appropriate tasks assigned by the Executive Chef

Experience, Qualifications And Requirements

• High school diploma or equivalent
• Culinary degree from approved school or completion of an approved apprentice program
• Food safety certification
• Possesses a knowledge of the culinary profession and problems relevant to the management of the kitchen
• 2 Years' expérience as a Chef de Cuisine
• Extensive food production experience plus management and administrative skills
• Working knowledge to be acquired on the job, such as policies and procedures of Hermitage Country Club, cost and pricing analysis, administrative and managerial responsibilities