Executive Sous Chef

Job Summary

The Executive Sous Chef plays a crucial role in the culinary team, reporting directly to the Executive Chef and managing daily kitchen operations. Key responsibilities include overseeing meal planning, procurement, kitchen equipment, and production. The role also involves supervising kitchen staff, implementing cost control measures, and ensuring compliance with health and sanitation regulations.

Day-to-Day

• Develop and execute menus and meal plans, adjusting to forecasted Member counts for optimal service and product quality.
• Maintain cleanliness and sanitation of the kitchen, including equipment, work areas, counters, tools, and waste management.
• Procure food supplies and kitchen equipment, organize inventory, and participate in periodic inventory counts.
• Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines.
• Analyze food and labor production reports, using menu engineering and other data to control expenses and optimize operational efficiency.
• Recruit, select, and hire kitchen staff, incorporating the Executive Chef's insights and recommendations to build a high-performing team.
• Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly.
• Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees.
• Represent the club in member interactions, conducting daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry.
• Provide professional and responsive service to members and guests, focusing on exceeding expectations and ensuring satisfaction.
• Lead by example and participate actively as a team member, directing and overseeing the work of at least two or more full-time employees.

Required

• A high school diploma or equivalent.
• A minimum of 3 years of experience as a Sous Chef.
• A Health and sanitation card.
• A Food service management certification, Serve Safe.

PREFERRED

• A college degree in Culinary Arts or a related field.
• Demonstrated proficiency with all kitchen equipment.
• A comprehensive understanding of cost and labor controls.
• A familiarity with both traditional and contemporary culinary techniques.

What We Offer

• Total Rewards package including medical, dental, and vision coverage, life insurance, short-term and long-term disability insurance, a 401(k) retirement savings plan, and generous paid time off and leave programs.
• Access to Invited Benefits website for detailed information about benefits, including the Employee Experience, Company Benefits, and Our Culture.

Additional Information

This job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.