Executive Sous Chef

Troon; Tuscaloosa (AL); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Healthcare Benefits

Retirement Benefits

Time Off

Résumé du poste

Westerfield Club in Tuscaloosa, AL, is seeking a full-time Executive Sous Chef to lead food production across restaurant outlets, ensuring high-quality dishes and profitability.

As part of Troon, you will implement controls, develop menus, train staff, and uphold sanitation, safety, and budget goals while collaborating with a dynamic hospitality team.

Qualifications

• AA degree or two to three years related experience and/or training
• Must have Food Safety and Sanitation Training
• Knowledge of sanitation standards and health codes

Responsabilités

• Oversees all food production operations to ensure high-quality food for all restaurant outlets.
• Implements and maintains control procedures including production charts, inventories, recipes, and cost sheets.
• Creates and updates menu specifications, recipes, pictures, and production forecasts.
• Trains and supervises kitchen staff; interviews, hires, and evaluates performance.
• Maintains sanitation program and ensures health code compliance.

Connaissances

Food Safety

Sanitation Training

Formation

Associate degree or equivalent

Description du poste

Westerfield Club
Tuscaloosa, AL 35406, USA

Description

Westerfield Club, located in Tuscaloosa, AL, is pleased to announce an excellent career opportunity for a full-time Executive Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management.

Key Responsibilities of the Executive SousChef:

• Oversees all food production operations at the facility and ensures the production of consistently high-quality food for all the restaurant outlets.
• Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets.
• Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts.
• Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability.
• Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department.
• Maintains a quality sanitation program in all areas.
• Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations.
• Prepares requisitions for supplies and food items for production.
• Monitors all equipment in the kitchen to ensure cleanliness and proper working condition.
• Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment operation and safety measures.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Cooks and Stewards.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Incorporates safe work practices in job performance.
• Regular and reliable attendance.
• Performs other duties as required.

Minimum Qualifications for the Executive SousChef:

• Associate’s degree (AA) or equivalent from two-year college or technical school; ortwo to three yearsrelated experience and/or training; or equivalent combination of education and experience.
• Must have Food Safety and Sanitation Training.
• Possesses knowledge of accepted sanitation standards and applicable health codes.

Benefits & Other Compensation:

This position includes eligibility for the following benefits, subject to applicable plan terms:

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria

Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion.

About Troon:

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities.With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality.Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous,Troon offers professionals the opportunity to grow and succeed within a globally respected organization.Learn more at www.troon.com .

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.