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Executive Sous Chef

2 months ago

Palisades Park, New Jersey, United States Riviera Golf & Tennis, Inc Full time
About the Position

We are seeking a highly skilled and experienced Culinary Manager to join our team at Riviera Golf & Tennis, Inc. As a key member of our culinary team, you will play a crucial role in supporting our Executive Chef and working closely with our Executive Sous Chef to oversee the food quality and daily operations of our banquet, halfway house, and restaurant's kitchens.

The successful candidate will be responsible for ensuring the highest standards of food quality, kitchen efficiency, and staff development. This position demands a creative and experienced culinary professional with a passion for delivering exceptional dining experiences.

About Riviera Golf & Tennis, Inc

Riviera Golf & Tennis, Inc is a prestigious private club with a rich history and a commitment to excellence. Our championship golf course is world-renowned, and our tennis club offers hard, clay, and practice courts, along with programs for all levels of play. We are passionate about the sophisticated elegance of our amenities and service, and our members enjoy the Riviera Lifestyle, which includes the philosophies of Respect Life, Healthy for Life, and Enjoy Life.

We are equally passionate about living our vision, mission, values, and principles, which start and end with Only the best is good enough. Our employees are carefully screened, selected, and trained to embody our vision and provide exceptional service to our members.

About You

We are looking for a highly motivated and personable professional with a commitment to a career in the hospitality industry. You will be a team player who understands the importance of collaboration and communication in achieving success. As a Culinary Manager, you will be responsible for leading our culinary team and ensuring that our members receive exceptional dining experiences.

Job Responsibilities:
  1. Collaborate with the Executive Chef to develop and execute high-quality, innovative menus that align with our culinary standards.
  2. Supervise and actively participate in food preparation, ensuring consistency and adherence to recipes.
  3. Oversee day-to-day kitchen operations to ensure efficiency, cleanliness, and adherence to food safety standards.
  4. Assist in the management of inventory, ordering, and stock rotation.
  5. Holds all culinary staff to high performance levels.
  6. Reports all member/guest complaints to the Chefs and assists in resolving complaints.
  7. Lead and mentor culinary team members, promoting a culture of excellence and continuous improvement.
  8. Assist in recruiting, training, and developing kitchen staff to maintain a skilled and motivated team.
  9. Contribute to the development of seasonal menus, incorporating fresh and locally sourced ingredients.
  10. Collaborate with the Executive Chef and Executive Sous Chef to create special event menus and themed culinary experiences.
  11. Ensure the highest standards of food quality, presentation, and taste through regular inspections and tasting sessions.
  12. Prepares or directly supervises employees to ensure portion control and maintain consistency in food preparation.
  13. Work closely with front-of-house staff to coordinate and deliver a seamless dining experience.
  14. Collaborate with other departments for special events and cross-functional initiatives.
  15. Assist in managing food and labor costs through effective portion control, waste reduction, and efficient kitchen operations.
  16. Upholds all state and federal laws pertaining to personnel management for staff members under his/her control and food sanitation regulations.
  17. Coordinate with the Executive Chef, kitchen staff, and the events team to plan and execute special events, banquets, and functions, ensuring seamless integration of culinary services.
  18. Supervise kitchen staff during events, maintaining high standards of service and quality.
  19. Assist in the design and implementation of creative, thematic buffet presentations, in coordination with the Executive Chef, events team, and client brief.
  20. Assists in food procurement, delivery, storage, and issuing of food items.
  21. Order and receive products and deliveries, properly rotates products and uses FIFO.
  22. Keeps all kitchens properly clean and rotates inventory to maintain quality.
  23. Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
  24. Assumes and performs any and all duties of the Culinary Team as needed.
  25. Performs all other duties assigned by the Executive Chef and the Executive Sous Chef that reasonably fall within the scope of the position and department.
Requirements:

Knowledge, Skills, and Qualifications


• Proven experience as a Sous Chef or in a similar role within a high-end culinary environment, preferably in a private club setting.


• Culinary degree or equivalent professional experience.


• Strong leadership skills, with the ability to motivate and guide a team to excellence.


• Exceptional culinary skills and a creative approach to menu development, with a passion for culinary arts and a commitment to delivering outstanding dining experiences.


• Demonstrated ability to always communicate respectfully and pleasantly, with excellent communication and interpersonal skills.


• Ability to accept and give direction and criticism well and willingly.


• Demonstrated aptitude for time management, organization, and prioritization.


• Attention to detail and a commitment to accuracy.


• Knowledge of food safety standards and a commitment to maintaining a clean and organized kitchen.


• Ability to work flexible hours, including evenings, weekends, and holidays to accommodate special events and tournaments.

Physical Requirements:


• Ability to stand for extended periods.


• Ability to lift and carry heavy loads of up to 50 lbs.


• Ability to regularly maneuver, lift, and transport large stockpots, trays, and other kitchen tools.


• Ability to regularly reach and lift overhead and/or in high positions.


• Fine motor skills for handing knives, kitchen utensils, and delicate food items.


• Ability to make frequent repetitive movements with back, shoulders, elbows, wrists, and fingers for extended, uninterrupted periods of time.


• Adequate hearing, with or without accommodation, to communicate effectively in a noisy kitchen environment and to be aware of kitchen alarms and timers.


• Ability to work in a kitchen environment with varying temperatures for the duration of a shift, where ambient heat frequently exceeds 90°F and food storage is kept at 35°F or lower.


• Endurance to work long hours.


• Ability to bend, stoop, lift, carry, twist, kneel, squat, and extend.