Executive Chef Assistant

6 days ago

New Albany, Ohio, United States New Albany Country Club Full time
Executive Sous Chef Job Description

The Executive Sous Chef at New Albany Country Club is a key member of the culinary team, responsible for overseeing and managing all aspects of the kitchen and culinary operations. This includes menu planning, supervising food production, and working closely with the Executive Chef to ensure a high quality of food and service.

Key Responsibilities:
  • Prepare or supervise kitchen staff responsible for daily food preparation, ensuring adherence to the Club's standards.
  • Assist the Executive Chef with inventory management, pricing, cost controls, and requisitioning.
  • Conduct daily raw cost tracking counts to ensure accurate inventory management.
  • Code invoices to the proper account and send signed copies to accounting for payment.
  • Assume complete charge of the kitchen in the Executive Chef's absence.
  • Supervise and train employees, maintain sanitation and safety standards, and assist with menu planning and production activities.
  • Ensure quality, cost, presentation, and flavor of foods meet the Club's standards.
  • Manage staffing, control food and payroll costs, and achieve maximum profitability.
  • Prepare reports, arrange employee schedules, and perform administrative duties as assigned.
  • Work in any station as assigned by the Executive Chef.
  • Assist with administering kitchen personnel benefits and consult with dining service personnel.
  • Maintain kitchen security, including equipment, food, and supply inventories.
  • Assist with food procurement, delivery, storage, and issuing of food items.
  • Expedite food orders during peak service hours and close as needed.
  • Supervise, train, and evaluate kitchen personnel.
  • Coordinate buffet presentations and report member and guest complaints to the Executive Chef.
  • Monitor ADP to ensure compliance with posted schedules.
  • Understand and follow proper sanitation practices, including personal hygiene.
  • Attend all staff meetings.
Requirements:
  • 3+ years of experience in a culinary leadership position.
  • Extensive knowledge and experience in a club, resort, hotel, or fine-dining environment.
  • Proven leadership skills and ability to manage a team effectively.
  • Excellent communication and organizational skills.
  • Ability to work in a fast-paced, high-pressure environment.
  • Culinary degree or certifications preferred.
  • Familiarity with budgeting and inventory management.
  • Understanding of health and safety regulations and proper food handling procedures.

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