Executive Sous Chef

1 month ago

Marquand, Missouri, United States Columbia Club Inc. Full time
Job Title: Sous Chef

Columbia Club Inc. is seeking a highly skilled and experienced Sous Chef to join our culinary team. As a key member of our kitchen staff, you will be responsible for assisting the Executive Chef in supervising food production for all food outlets, mainly the Hensley Grille & Harrison Room (1st floor Kitchen).

Key Responsibilities:
  • Prepare or directly supervise first floor 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 Club's standard recipes.
  • Assist the Executive Chef with seasonal rotation of menus for Hensley Grille, Harrison Room, and French Room.
  • Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
  • Assume charge of the kitchen in the absence of the Executive Chef.
  • Assist Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
  • Consistently maintain standards of quality, cost, presentation, and flavor of foods.
  • Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
  • Prepare reports, arrange employee schedules, and costs menus and perform other administrative duties as assigned by the Executive Chef.
  • Personally work in any station as assigned by the Executive Chef.
  • Assist Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
  • Consult with dining service personnel during daily line-ups.
  • Assist in maintaining security of kitchen, including equipment and food and supply inventories.
  • Assist in food procurement, delivery, storage, and issuing of food items.
  • Expedites food orders during peak service hours.
  • Supervises, trains, and evaluates kitchen personnel.
  • Reports all member and guest complaints to the Executive Chef and assists in resolving complaints.
  • Submits ideas for future goals, operational improvements, and personnel management to Executive Chef.
  • Understands and consistently follows proper sanitation practices including those for personal hygiene.
  • Attends staff meetings.
  • Performs other appropriate tasks assigned by the Executive Chef.
Licenses and Special Requirements:
  • Food safety certification.
  • Certification from American Culinary Federation or other hospitality association.
Physical Demands and Work Environment:
  • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
  • Push, pull, or lift up to 50 pounds.
  • Continuous repetitive motions.
  • Work in hot, humid, and noisy environment.

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