Executive Sous Chef, Main Kitchen

The following and other duties may be assigned as necessary:

• Partner with the Executive Chef to lead all kitchen staff responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standard recipes
• Check mise en place of food for quality before service time and inspects the presentation of food items to ensure that quality standards are met
• Place food and supply orders for all kitchens with proper amounts based on business levels
• Assist the Executive Chef with menu writing, monthly inventories, pricing, requisitioning, and issuing for food production

• Consistently maintain standards of quality, cost, presentation, and flavor of foods
• Ensure and follow up for maintenance, repair, and upkeep of the kitchen and equipment
• Consult with dining service personnel during daily line-ups
• Plan and execute training of Members, sanitation and safety, menu planning, and related production activities
• Assist in maintaining the security of the kitchen, including equipment, food, and supply inventories

• Partner with the Procurement team to research, source, and negotiate qualified suppliers for the purchasing of equipment, materials, supplies, goods, and/or services that meet the quantity and quality expectations of the Company
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary
• Directly supervise, train, and evaluate kitchen personnel; lead by providing positive and constructive feedback to Members to reward, coach, correct, and motivate
• Reports all member and guest comments to the Executive Chef and assists in the resolution

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Bachelor's degree or culinary degree in a related field, and/or equivalent combination of education and experience
• Three (3) or more years of prior relevant experience in a luxury property required

• Certified Food Protection Manager Certification required
• Previous leadership experience in the culinary field required
• Complete knowledge of health and safety regulations
• Must have basic knowledge of Microsoft Office software
• In-depth skills and knowledge of all kitchen operations, especially large-volume production

• Extensive kitchen technical knowledge and current culinary trends
• Knowledge, understanding, and compliance with policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Strong overall knowledge of menu preparation and presentation
• Ability to execute guidelines for proper staffing to maximize efficiency and minimize labor costs
• Creative, innovative, and inspired to develop new and intriguing menus designed for appropriate clientele

• Excellent customer service skills
• Able to lead and mentor a team
• Excellent interpersonal skills to deal effectively with guests, management, Members, and other outside contacts
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing, and mentoring individuals and teams

• Work in a fast-paced, busy, and somewhat stressful environment
• Must be willing and able to work a flexible schedule to include nights and weekends

SUPERVISORY RESPONSIBILITIES

This position will assist with supervising all back-of-house Members within the Main Kitchen.