Executive Sous Chef

The Bay Club; Tuscaloosa (AL); On-site; USD 45,000 - 70,000; Full time

Job summary

The Bay Club is seeking an Executive Sous Chef who will oversee food production and ensure high-quality standards across all restaurant outlets. The role requires strong leadership in kitchen staff management, adherence to sanitation standards, and collaboration on menu development. Candidates must have an associate's degree and relevant experience in a hospitality setting.

Qualifications

• Associate's degree (AA) or equivalent from two-year college or technical school.
• 2-3 years related experience or training.

Responsibilities

• Oversees food production operations and quality.
• Selects, trains, and supervises kitchen staff.
• Maintains quality sanitation programs.

Skills

Food Safety Training

Sanitation Knowledge

Education

Associate's degree or equivalent

Job description

NorthRiver Yacht Club is excited to announce the exceptional career opportunity of Executive SousChef.Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. 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.

Other Qualifications:

• Must have Food Safety and Sanitation Training.
• Possesses knowledge of accepted sanitation standards and applicable health codes.

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.