Executive Sous Chef — Lead Culinary Innovator & Ops

Troon; Tuscaloosa (AL); On-site; USD 55,000 - 75,000; Full time

Job summary

NorthRiver Yacht Club is seeking an Executive Sous Chef to lead all food production for the club’s outlets. You will implement control procedures, maintain recipes and production forecasts, and guide menu concepts to balance quality with profitability.

The role requires overseeing staff, hiring/training, and ensuring strict sanitation and health-code adherence across the kitchen operations.

Qualifications

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

Responsibilities

• 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.

Skills

Food Safety & Sanitation

Education

Associate’s degree (AA) or equivalent

Job description

NorthRiver Yacht Club is seeking an Executive Sous Chef to lead all food production for the club’s outlets. You will implement control procedures, maintain recipes and production forecasts, and guide menu concepts to balance quality with profitability.

The role requires overseeing staff, hiring/training, and ensuring strict sanitation and health-code adherence across the kitchen operations.