Executive Sous Chef

Join the culinary team at Hallbrook Country Club as an Executive Sous Chef, where you will play a key role in ensuring the highest standards of quality and service in our kitchen.

The Executive Sous Chef will serve as the second-in-command of the kitchen, assisting the Executive Chef in supervising food production for all food outlets, banquet events, and other functions at the club. This role requires a strong leader who can mentor, train, and coach sous chefs, supervisors, line cooks, and dishwashers to consistently meet quality and cost standards.

1. Assist the Executive Chef in supervising food production personnel and ensuring that quality and cost standards are consistently attained.
2. Supervise food production tasks as needed and assure that quality and cost standards are consistently attained.
3. In the absence of the Executive Chef, be able to perform all daily operational procedures of the kitchen without error.
4. Mentor, train, and coach sous chefs, supervisors, line cooks, and dishwashers to consistently meet quality and cost standards.
5. Develop standardized recipes with other members of the culinary team and train staff on expectations of recipes.
6. Assist the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.
7. Assume complete charge of the kitchen in the absence of the Executive Chef and ensure quality product, time management, employee morale, and cost controls.
8. Consistently maintain standards of quality, cost, eye appeal, and flavor of foods.
9. Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
10. Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
11. Personally works in any station as assigned by the Executive Chef.
12. Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
13. Consults with dining service personnel during daily line-ups.
14. Assists in maintaining the security of the kitchen, including equipment and food and supply inventories.
15. Assists in food procurement, delivery, storage, and issuing of food items.
16. Expedites food orders during peak service hours.
17. Supervises, trains, and evaluates kitchen personnel.
18. Coordinates buffet presentations.
19. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
20. Reports any member and guest complaints to the Executive Chef and assists in resolving complaints.
21. Monitors kitchen employees' compliance with posted schedules.
22. Submits ideas for future goals, operational improvements, and personnel management to the Executive Chef.
23. Responsible for preparing daily soups.
24. Maintain a positive attitude at all times when on club property.
25. Understands and consistently follows proper sanitation practices, including those for personal hygiene.
26. Performs other appropriate tasks assigned by the Executive Chef.

To be successful in this role, you will need:

• A Culinary Associates Degree and 3 years+ relevant kitchen management experience.
• 5 Years plus working in a professional kitchen.
• A current Serve Safe or handlers card.
• Reliable transportation to and from work.

This role requires the ability to work in a busy environment while maintaining organization, attention to detail, and focusing on cleanliness. You will need to be able to stand, bend, stoop, twist, and turn for prolonged periods of time. The position will require working inside and outside various times of the year.

Hallbrook Country Club offers a competitive benefits program, PTO (paid time off), Holiday Pay, and 401(k). A competitive salary will be offered based on experience.