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Executive Sous Chef

2 months ago

East Falmouth, Massachusetts, United States Sacconnesset Golf Club Full time
Job Summary:

Serve as the second-in-command of the kitchen, assisting the Executive Chef in supervising food production for all food outlets, banquet events, and other functions at the club. Oversee food production personnel, assist with food production tasks as needed, and ensure that quality and cost standards are consistently met. Support and implement company safety and emergency rules, regulations, and procedures.

Key Responsibilities:
  • Food Production: Prepare or directly supervise kitchen staff responsible for the daily preparation of soups, sauces, and specials to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standardized recipes.
  • Inventory and Cost Control: Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
  • Kitchen Leadership: Assume complete charge of the kitchen in the absence of the Executive Chef.
  • Employee Supervision and Training: Assist the Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
  • Quality and Cost Management: Consistently maintain standards of quality, cost, eye appeal, and flavor of foods.
  • Staffing and Scheduling: Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
  • Administrative Tasks: Prepare reports, arrange schedules, cost menus, and perform other administrative duties as assigned by the Executive Chef.
  • Station Work: Personally work in any station as assigned by the Executive Chef.
  • Energy Conservation: Help plan energy conservation procedures in the kitchen.
  • Training and Development: Assist in the development of training and the provision of professional development opportunities for all kitchen staff.
  • Consultation and Communication: Consult with dining service personnel during daily line-ups.
  • Security and Inventory: Assist in maintaining security of the kitchen, including equipment and food and supply inventories.
  • Food Procurement: Assist in food procurement, delivery, storage, and issuing of food items.
  • Personnel Supervision: Supervise, train, and evaluate kitchen personnel.
  • Buffet Coordination: Coordinate buffet presentations.
  • Complaint Resolution: Report all member and guest complaints to the Executive Chef and assist in resolving complaints.
  • Time Card Monitoring: Monitor kitchen employees' time cards to ensure compliance with posted schedules.
  • Sanitation and Hygiene: Understand and consistently follow proper sanitation practices, including those for personal hygiene.
  • Staff Meetings: Attend staff meetings.
  • Additional Tasks: Perform other appropriate tasks assigned by the Executive Chef.

Reports to: Executive Chef

Supervises: Line Cooks; Kitchen staff

Requirements:
  • Previous experience as a line cook required
  • Previous hospitality/client services experience required
  • Must be comfortable working on their feet for entire shift
  • Must be comfortable working in a kitchen
  • Detail oriented
  • Passionate about food