Executive Sous Chef - Charlotte City Club

Job Summary  

The Executive Sous Chef is responsible for assisting the Executive Chef with all operations of the kitchen and sees that outstanding member and guest experiences are consistently delivered. Directly responsible for overseeing private event food production and food production of a la carte and member special events. Assists in hiring and training cooks and other kitchen workers engaged in the preparation and cooking of food. Has direct supervision of the Banquet Chef and Stewards.  Assists Executive Chef with implementation of departmental budget. Insures that club standards are adhered to. Ensures a high quality, efficient and profitable food operation. 
 
The Executive Sous Chef works closely with the Executive Chef. 

PRIMARY RESPONSIBILITIES 

 
Member Services 

• Assist in creating and maintaining a High level of food quality and service 

• Ensure that all food service for member dining, private events and club events are executed to club standards.     

• Leads in a positive and upbeat manner for the members and staff. 

Sales Growth 

• Assist in marketing and sales efforts of events department.  

• Assist marketing and sales efforts of member dining areas.  

Employee Relations 

• Assists in the recruiting, hiring and development of chefs, cooks and other kitchen workers. Assists in implementation of comprehensive and ongoing training program to ensure exceptional food and delivery of food in all parts of the club’s operation.  Assists with monthly and annual performance reviews. 

• Participates in weekly F&B team meetings with AGM,  Executive Chef, F&B Director, Service Director, Director of Events and Director of Member Relations to ensure that high standards of food and service excellence are maintained. 

• Assists in providing training and future development of all subordinate managers and supervisors.  Instills the concept of being “team players” in all employees.  Continues to coach, counsel, and evaluate departmental staff. 

• Functions as an administrative and communication link between departments. 

Financial Management 

• Assists Executive Chef for managing and controlling kitchen operations to attain the desired results. 

• Assists in monitoring the budgets monthly and takes corrective action as necessary to assure the goals are attained. 

• Responsible for ordering food, supplies and equipment. Directs receiving of all food items and scrutinizes quality of receivables. 

• Assists Executive Chef with labor and food costs and maintains them within the constraints of the budget. 

• Assists in creation of menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items to meet or exceed departmental budget. 

• Monitors payroll records to control overtime and maintain labor costs within budgetary guidelines. 

• Supervises the purchasing, receiving, safekeeping and disbursement of food, operating supplies and equipment to maximize quality and profitability.  

Management 

• Displays very hands on approach and leads the staff by example.  Must be approachable to staff, members, and guests. 

• A sharp eye for detail in the overall management of the kitchen.  Maintains a clean, neat, and organized appearance of the kitchen. 

• Maintains Standard Operating Procedures for kitchen operations and sees that it is adhered to consistently. 

• Understands and abides by Club policies and departmental procedures.  Suggests changes and may direct the implementation of change. 

• Disseminates information and coordinates activities between kitchen and other departments on a timely basis. 

• Keeps the Executive Chef and General Manager informed of all potential problems and activities related to the smooth operation of the Club operations. 

• Furthers his/her own continued development as a professional through continuing education.  

Skills & Abilities:  

• Must possess excellent leadership and management skills. 

• Must possess excellent oral, written, and interpersonal skills.  

• Must possess the ability to interact with members and staff on all levels in a professional, positive, and friendly manner.  

• Position requires a highly professional demeanor, adaptability, flexibility and adherence to a strict level of confidentiality. 

• Proven success as an Executive Chef, Executive Sous Chef, Banquet Chef or Sous Chef. 

• Proven success with labor and operational costs according to budgeted targets  

• Ability to adhere to food service policies, procedures, and safety and sanitation. 

• Ability to comprehend and carry out instructions. 

• Ability to work as a team player and always maintains a professional appearance. 

• Ability to work all shifts, days, nights, weekends, and holidays. 

• Ability to read, write, see, speak, and hear English.  

Experience:  

• Five (5) years’ experience as an Executive Chef, Executive Sous Chef, Banquet Chef or Sous Chef in a resort, hotel or Club and/or golf club 

• Experience in a fine dining environment 

• Knowledge of food trends and wine service  

• Strong command of banquet operations and kitchen management. 

• Proven record of progressive career movement. 

Education/Certifications:  

Requires AA degree in Culinary or equivalent experience  

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