Executive Sous Chef

Bentwaterclub; Town of Texas (WI); On-site; USD 65,000 - 75,000; Full time

Job summary

An innovative culinary establishment is seeking an Executive Sous Chef to oversee food production and ensure high standards in quality and presentation. This role involves managing kitchen operations, supervising staff, and maintaining cost efficiency while delivering exceptional dining experiences. Join a team that values leadership and culinary excellence, where your skills will contribute to the success of various food services, from daily restaurant operations to special events. If you have a passion for culinary arts and a knack for team management, this opportunity could be your next career milestone.

Qualifications

• 5-10 years of related experience in kitchen management.
• ACF and ServeSAFE certifications preferred.

Responsibilities

• Supervise all food production for restaurants and events.
• Manage food and labor costs for the kitchen operation.
• Conduct staff training and maintain hygiene standards.

Skills

Food Production Management

Cost Management

Team Leadership

Quality Control

Education

High School Diploma or GED

College Degree

Job description

Join to apply for the Executive Sous Chef role at Bentwater Yacht and Country Club.

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Bentwater Yacht and Country Club provided pay range

This range is provided by Bentwater Yacht and Country Club. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$65,000.00/yr - $75,000.00/yr

Responsibilities

• Supervise all hot and cold food production for restaurants, special functions, parties, promotions, etc.
• Manage food cost and labor cost for the entire kitchen operation.
• Act as mediator between kitchen management and staff, supervise training needs and employee development.

Qualifications

• High School Diploma or GED required; College Degree preferred.
• Minimum 5-10 years related experience.
• ACF and ServeSAFE certifications preferred; CPR certification required within 90 days of hire.

Essential Functions

• Manage food production to ensure high quality and presentation.
• Review line setup and taste food for quality control.
• Ensure production aligns with business forecast.
• Review 86’d items and communicate accordingly.
• Maintain professional standards of conduct and appearance.
• Monitor during meal periods for consistency in quality, presentation, and timing.
• Adhere to food and labor cost goals and take corrective actions as needed.
• Participate in management meetings and communicate daily updates to the team.
• Conduct staff meetings and training to ensure high standards and hygiene.
• Delegate tasks effectively, provide clear instructions, and evaluate performance.
• Maintain high sanitation standards through regular inspections.
• Complete administrative tasks such as reports, menu costing, and scheduling.
• Ensure professional appearance and conduct, demonstrating leadership.
• Stay informed on menus, preparations, and presentation standards.
• Manage inventory, safety, and security in the kitchen.
• Assist with banquet plating as needed.