Executive Sous Chef Apply
Position: Executive Sous Chef
Department: Culinary
Classification: Full Time/Exempt
Salary: $65,000-$75,000 commensurate with qualifications and experience
Position Summary
The Manufacturers Golf and Country Club (MGCC) Executive Sous Chef will report directly to the Executive Chef and will supervise all BOH operations including a la carte and events. The Executive Sous Chef will provide leadership for all culinary positions. This Chef will work closely with the Executive Chef, Culinary Team, and Food and Beverage Management to ensure clear and consistent communications as it pertains to expectations, organization, food cost, labor cost, food presentation, and the overall Member and guest experience.
Primary Responsibilities:
- Direct supervision of the kitchen employees on a daily basis to ensure SOPs are followed
- Oversee daily food preparation and service to ensure consistency
- Assist Executive Chef with menu changes
- Develop daily menu specials
- Assist with the hiring, on-boarding and continuous training of kitchen employees.
- Schedule BOH employees (cooks and dishwashers) in a balanced fashion
- Ensure compliance with department of health standards, maintaining superior cleanliness and sanitation in all kitchen areas
- Strong communication with the FOH staff in regards to menu changes and member feedback
Additional Responsibilities:
- In working with the Executive Chef, will effectively understand and monitor the operational budget as it pertains to all club culinary operations and cost of goods.
- Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
- Train culinary team constantly, always looking to provide a positive team culture
- Maintain a professional demeanor at all times
- Build relationships with membership, especially during club events and themed dinners
- Work effectively with the Executive Chef with regards to employee performance including annual review, promotions, and terminations when necessary.
- Assist in daily food orders
- Monthly inventory
Requirements
Education: College degree preferred, preferably specializing in culinary arts, or equivalent experience is required.
Experience: Minimum of Five years previous experience in multiple culinary/food and beverage positions, showing continued professional and career growth.
Current, up-to-date ServSafe Certification preferred
Skills and Abilities
- Ability to spot and resolve problems efficiently, being preventative rather than reactive.
- Must have the ability to multi-task while paying attention to the details.
- Must have excellent verbal communication and leadership skills.
- Must have the ability to remain calm in high stress situations.
- The Executive Sous Chefs schedule must be flexible and usually include evenings, weekends, and holidays.
- The Executive Sous Chef is expected to wear professional attire appropriate for a chef.
Other Benefits:
This is a great opportunity to be a part of a dynamic team with a commendable benefits package and competitive salary. MGCC offers medical, dental, PTO, as well as a company-matched 401k after one year of employment. Additional benefits include team meals, and periodic employee access to the golf course, tennis courts, paddle courts, and pool facilities.
HOW TO APPLY
Candidates who are interested in the position should send their cover letter and resume to:
Phillip Ponticelli, Executive Chef
PPonticelli@mg-cc.org
