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Executive Sous Chef

2 months ago

Milwaukee, Wisconsin, United States Concert Golf Partners Full time
About the Role

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Concert Golf Partners. As a key member of our culinary team, you will be responsible for assisting the Executive Chef in overseeing the day-to-day operations of our multi-unit food and beverage operations.

Key Responsibilities
  • Assist the Executive Chef in coordinating the ordering and monitoring of all food and kitchen wares, as well as the engineering of all menu items to maintain the proper contribution margin.
  • Work with the Executive Chef to ensure standardization of recipes and plate presentation for a la Carte venues and catered events, delivering a memorable dining experience for all members and guests.
  • Oversee daily culinary operations, including a la Carte, member events, and banquets, ensuring the highest quality for our members and their guests.
  • Assist the Executive Chef in creative menu design, concise purchasing strategies, and efficient operational management, key to departmental success.
  • Develop and maintain a strong, respectful management style, fostering a positive and cohesive team environment.
  • Manage and direct the performance of staff, motivating and retaining high-performing team members.
  • Promote positive work relationships with other departments, ensuring seamless communication and collaboration.
  • Manage change effectively, adapting to new challenges and opportunities.
  • Ensure comprehensive knowledge of expense control, forecasting, and budgeting, as well as experience with purchasing and inventory systems.
  • Develop and implement creative menu development skills, delivering innovative and appealing menu options.
  • Provide superior client service skills, maintaining poise under pressure and ensuring exceptional member satisfaction.
Requirements
  • Minimum of two years' experience as a Sous Chef or four years' experience in culinary roles.
  • Proven track record of leading dynamic and high-volume culinary operations with multiple dining outlets.
  • Strong management skills, with verifiable strengths in inspirational leadership, financial performance, and people skills.
  • Thorough knowledge of menu planning for both restaurants and banquets, providing modern and current food preparation based on a solid foundation of cookery.
  • Experience with purchasing and inventory systems, as well as creative menu development skills.
  • Superior client service skills and the ability to maintain poise under pressure.
  • Bilingual (English - Spanish) communication ability a plus.