Sous Chef

Royal Melbourne Country Club; Long Grove (IL); On-site; USD 65,000 - 75,000; Full time

Job summary

Royal Melbourne Country Club in Long Grove, IL, is seeking a skilled kitchen leader to serve as second-in-command to the Executive Chef, supervising food production for all outlets and events.

You will train staff, manage inventories and costs, uphold sanitation and safety standards, and help plan menus while striving for consistently high quality and profitability.

Qualifications

• College degree preferred.
• 2 years culinary experience with supervisory responsibilities.
• State and/or Serve Safe certification.
• Experience in staff management and food cost control.
• Strong written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; work under pressure with minimal supervision; flexible hours including nights/weekends.
• Positive attitude, professional manner and appearance.

Responsibilities

• Directly supervise daily preparation of soups, sauces and “specials”.
• Assist with inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Manage kitchen staff hiring, training, and scheduling.
• Plan work, develop schedules, and apportion tasks.
• Direct and monitor work activities and evaluate performance.
• Handle complaints and administer discipline as appropriate.
• Ensure sanitation and safety programs are closely followed.
• Establish controls to minimize waste and theft.
• Assist with menu planning and production, maintaining quality, cost, eye appeal and flavor.
• Ensure proper staffing for productivity and profitability.
• Monitor equipment condition and coordinate maintenance.
• Prepare reports, costs menus, schedules and perform administrative duties.
• Perform other duties as appropriate.

Job description

Property Description:

Royal Melbourne Country Club is a premier private country club in Long Grove, Illinois, offering exceptional dining, hospitality, and member experiences. Our culinary program provides a variety of dining experiences, weddings, golf events, and private functions, with a focus on high-quality, scratch-made cuisine and outstanding service.

Position Summary:

Works with the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Serves as “second-in-command” of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.

Essential Duties and Responsibilities:

• Directly supervises the daily preparation of soups, sauces and “specials”.


• Works with the Executive Chef on inventories, pricing, cost controls, requisitioning and issuing for food production.


• Assumes complete charge of the kitchen in the absence of the Executive Chef.


• Manages employment activities for kitchen staff members, including but not limited to interviewing, selecting, training.


• Planning the work, developing work schedules, and apportioning the work.


• Directing and monitoring work activities and evaluating performance,


• Handling complaints and administering discipline; terminating as appropriate.


• Ensuring sanitation and safety programs are closely followed.


• Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.


• Assists the Executive Chef with menu planning and related production activities. Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.


• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.


• Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.


• Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef.


• Perform other duties as appropriate.

Qualifications:

• College degree preferred.


• 2 years culinary experience, supervisory and/or management experience, preferably in the golf industry.


• State certified and/or Serve Safe certified.


• Demonstrated experience and capability in the areas of staff management and food control.


• Demonstrated quality written, verbal, and interpersonal communication skills.


• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.


• Positive attitude, professional manner and appearance in all situations.

Supervises:

Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger; Butcher; Broiler Cook; Assistant Cook; Saute Cook; Salad Preparation Assistant.

Classification:

Compensation: Salary ($65,000.00 - $75,000.00).

Full-time, Non-Seasonal, Salaried, Exempt.

KemperSports Management is an Equal Opportunity Employer.