Executive Sous Chef

1 day ago

New York, New York, United States Westchester Country Club Full time
Sous Chef Job Description

This is a key leadership role within the culinary department at Westchester Country Club, responsible for overseeing all culinary areas and ensuring the highest standards of quality and service.

Key Responsibilities:
  • Lead and manage a team of culinary staff, including hiring, training, and development.
  • Oversee all production staff to ensure adherence to recipes, use records, and butchering guidelines.
  • Conduct daily pre-shift meetings to review daily needs and assignments.
  • Participate in daily pre-shift meetings to answer FOH staff questions and educate on ingredients in menus.
  • Execute daily purchasing according to par levels and maintain the highest sanitation level in the culinary department.
  • Ensure all functions A La Carte services are set up 15 minutes prior to the start time and all cooks are at their stations.
  • Responsible for maintaining menus for seasonality and as deemed necessary.
  • Work directly with the Executive Chef, Executive Sous Chef, and the Food and Beverage team on interviewing and hiring procedures, as well as ensure appropriate staffing levels.
Requirements:
  • Culinary Degree preferred and a minimum 4 Years in a Culinary Supervisory position with a large staff.
  • Graduate of ACF program.
  • Up to date Food Handlers / Sanitation license, with a clear understanding and commitment to impeccable Sanitation practices.
  • Well versed in Culinary Terms and well rounded in various line cook positions and roles (Prep, Line, production, pastry as well as Steward, Utility and Receiver).
  • Strong understanding, demonstrated through previous experience of improvising new dishes utilizing by-products.
  • Thorough understanding of proper cooking methods.
  • Computer Proficient in Microsoft Office (Microsoft Excel, MS Outlook MS Word).
  • Previous knowledge of Jonas POS System preferred.
  • Able to read labels and understand HACCP and MSDS material training guidelines.
  • Previous use of a costing program preferred.
  • Must be able to communicate & interact professionally with members & employees in English language.
  • Ability to communicate in Spanish a plus.
  • Able to move fast and multi-task in a fast paced, high stress / pressure environment (Heat and Action).
  • Frequent Standing and Walking for extended periods of time.
  • Regular Lifting up to 50 Lbs. and must possess good physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely.

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