Executive Sous Chef

Bentwater Yacht and Country Club; Texas; On-site; USD 45,000 - 75,000; Full time

Job summary

Join a forward-thinking culinary team at a prestigious country club where you will oversee all aspects of food production. This role requires a dedicated leader with a passion for quality and a commitment to excellence. As the supervisor, you will manage kitchen operations, ensuring high standards of food preparation and presentation while maintaining cost efficiency. Your experience will shine as you lead a talented team, fostering their growth and ensuring a harmonious kitchen environment. If you thrive in a dynamic setting and are eager to make a significant impact, this opportunity is perfect for you.

Qualifications

• 5-10 years of related experience in food production management.
• Certifications in food safety and CPR preferred.

Responsibilities

• Supervise food production ensuring high quality and presentation.
• Manage food and labor costs while leading kitchen staff.
• Conduct regular inspections and evaluate staff performance.

Skills

Food Production Management

Cost Control

Staff Training and Development

Quality Control

Sanitation and Hygiene

Education

High School Diploma or GED

College Degree

ServeSAFE Certification

ACF Certification

CPR Certification

Job description

Responsible for supervising all hot and cold food production for restaurants, special functions, parties, promotions, etc. Accountable for food cost and labor cost of the entire kitchen operation. Acts as a mediator between kitchen management and staff, supervises training needs and employee development.

Education/Training (or equivalent): High School Diploma or GED, College Degree preferred, Certifications/Licenses such as ServeSAFE (preferred), ACF (preferred), CPR (required within 90 days of hire).

Minimum Experience: 5-10 years related experience.

Essential Functions include but are not limited to:

1. Manage food production to ensure high quality preparation and presentation.
2. Review line setup using standard charts.
3. Taste food and take corrective actions if necessary.
4. Ensure production levels meet business forecasts.
5. Review 86’d items and communicate accordingly.
6. Maintain professional standards of conduct and appearance, leading by example.
7. Monitor during meal periods for consistency in food quality, presentation, and timely production.
8. Establish and adhere to food and labor cost goals, taking corrective actions as needed.
9. Participate in management meetings and conduct kitchen staff meetings and seminars.
10. Communicate daily with the executive chef and kitchen staff regarding operations, specials, and updates.
11. Conduct meetings to ensure product consistency, sanitation, and hygiene. Identify training needs.
12. Delegate tasks effectively, providing clear instructions and expectations.
13. Perform periodic kitchen inspections with the executive chef to ensure sanitation standards.
14. Evaluate staff performance regularly and take corrective actions.
15. Complete tasks assigned by the executive chef accurately and promptly.
16. Address guest requests and accommodate reasonable special requests.
17. Conduct quality checks on purchases of meat, poultry, seafood, produce, and dry goods daily.
18. Prepare reports, cost menus, create schedules, and perform administrative duties as assigned.
19. Maintain a professional demeanor, demonstrating leadership and self-control.
20. Stay informed about menus, preparations, and presentations.
21. Manage inventory in walk-in coolers and freezers with proper dating and labeling.
22. Maintain safety and security in the workstation.
23. Assist in plating banquet functions when needed.

Perform additional duties as assigned.