Executive Sous Chef

1 week ago

New York, New York, United States Westchester Country Club Full time
Job Summary

This position is responsible for overseeing all culinary operations at the Westchester Country Club. The ideal candidate will have a strong background in culinary management and be able to lead a team of cooks and kitchen staff.

Key Responsibilities
  • Oversee all production staff to ensure adherence to recipes and use records, as well as adherence to butchering guidelines (tracking yields).
  • Accountable for daily pre-shift meetings that give an overview of daily needs and explain assignments for cooks where they may be needed according to production and business needs.
  • Participate in daily pre-shift meetings in order to answer FOH staff questions daily; educate on ingredients in menus.
  • Ability to work and or oversee any BOH Culinary hourly position as well as receiving food and culinary department goods.
  • Responsible for executing daily purchasing according to par levels.
  • Ensure all functions A La Carte services are set up 15 minutes prior to the start time and all cooks at their stations.
  • Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists.
  • Responsible for adhering to all state, county and city sanitation standards. Must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily.
  • Responsible for updating menus for seasonality and as deemed necessary.
  • Responsible for working 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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