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Executive Chef Assistant

2 months ago

West Hollywood, United States Spanish Peaks Mountain Club Full time
About the Role

The Sous Chef is a key member of our culinary team at Spanish Peaks Mountain Club, responsible for the daily operations of the kitchen and serving as first-in-command on a day-to-day basis. This role drives the motivation and productivity of the culinary team, reporting directly to the Executive Chef.

Key Responsibilities
  • Scheduling and Staff Management: Schedule kitchen staff and ensure schedules are posted in a timely manner.
  • Inventory Management: Consistently track kitchen inventory, prepare, and order all items for the restaurant and bar menus.
  • Staff Recruitment and Performance: Recruit staff and monitor their performance to ensure high-quality service.
  • Cost Control: Assist in maintaining the overall food and labor cost, ensuring efficiency and profitability.
  • Opening and Closing Procedures: Ensure the opening and closing procedures for kitchen staff are completed, maintaining a smooth operation.
  • Food Production and Quality: Execute all production and plating in a timely, efficient manner, meeting and exceeding guest expectations.
  • Food Safety and Quality Control: Ensure that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times.
  • Guest Satisfaction: Maintain food quality and ensure guest satisfaction, responding to feedback and concerns.
  • Menu Development: Work closely with the Executive Chef on menu development and recipe standardization.
  • Equipment Maintenance: Monitor equipment maintenance and condition, ensuring the kitchen is well-maintained.
  • Communication: Respond accurately and completely to guests and staff via written and verbal communication.
  • Health and Safety: Know all state/local health codes and ordinances and ensure the kitchen is in compliance.
Requirements
  • Culinary Education: Culinary school graduate or related training required.
  • Experience: Previous experience in hospitality or club operations preferred.
  • Communication Skills: Ability to accurately and effectively communicate in verbal and written form with guests and staff.
  • Menu Development: Experience implementing new food concepts and menus.
  • Administrative Skills: Experience with creating schedules, labor costing, payroll administration, and staff performance management required.
  • Physical Demands: Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water.