Executive Sous Chef
|November 26, 2012 - April 10, 2013|
|Location:||San Francisco, CA|
|Salary Range:||Depending on experience and qualifications|
|Benefits:||Benefits Package after 90 days|
|Employment Type:||Full Time|
|Description:||The Executive Sous Chef will assist the Executive Chef in his responsibilities for the quality and presentation of all food served for breakfast, lunch, dinner, private parties and staff meals. The Sous Chef position will also assist with the supervising, managing, overseeing and assisting all Ala Carte, banquet, and production of culinary operations. This position is responsible for supervising culinary employees, monitor food and labor cost, scheduling, ordering, inventory and maintaining the highest professional food quality and sanitation procedures. From a financial standpoint the Sous Chef is expected to operate within the guidelines established by management to ensure that costs are kept within budget. The Sous Chef will assume the full duties of the Chef in his absence. |
The Sous Chef will be available to work whatever hours are required to provide excellent quality food service to our membership. The work load will vary substantially from season to season, so it will not always be possible to guarantee a consistent day off. It is not uncommon for the Executive Sous Chef to put in ten hours a day and work six days per week. During the two summer events -the Executive Sous Chef will be required to live on site for an extended period of time.
The Sous Chef position may entail other duties outside of the realm of this job description.
The Executive Sous Chef is responsible for the following areas:
Monitor the performance of, counsel and schedule employees according to the business needs of the Club. Assist with the recruitment and selection of new kitchen employees.
Coordinate and track all training activities for kitchen employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
The Sous Chef will attend regular staff meetings where practical and is expected to maintain a professional relationship with all employees. He/she will communicate weekly schedules and may document the performance of employees under his/her supervision. Using computer applications such as Word and Excel, the Sous Chef will help prepare budgets, analyze costs, and prepare employee schedules and other documents including operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations.
The Sous chef is expected to be “hands on” and involve himself in the preparation of all food. He/ She will work behind the line during lunch and dinner shifts and will provide instruction to personnel on correct cooking methods and procedures.
The quality of the staff meal is vitally important to the morale of the Club staff. Therefore, the Sous Chef will oversee staff meal to help ensure that attractive, quality food is available for all staff meals.
Sanitation and Safety
The Sous Chef will be required to learn and follow the sanitation regulations of the state health department- including obtaining any license or certification required. He/she will monitor work habits of employees to ensure safe working conditions for all employees.
Purchasing and Receiving
Under the direction of the Executive Chef, the Sous Chef will purchase food, paper supplies and small-wares. The Club’s primary concern will be to find the highest quality ingredients, while keeping an eye on price. Performing regular comparisons between vendors is essential. The Sous Chef will constantly monitor the quality of the food we receive and return any items that do not meet our specifications. The Sous Chef will maintain a good working relationship with our vendors.
The Sous Chef will work with the Chef to plan menus. Part of that process will be to prepare sample menu items for evaluation prior to adding the item to the menu.
|Qualifications:||Candidate Preferred Experience |
•College degree in Culinary Arts or equivalent work experience. Tenure and development at a Sous Chef level or minimum 3 years experience at the lead line cook level at a quality club, restaurant, hotel or resort.
•Ability to contribute with creative menu development.
•Knowledge of food costs and gross profit, inventory controls and purchasing methods.
•Ability to implement cost efficiencies.
•Knowledge of sanitation codes and ability to manage proper sanitation conduct
•Hands-on, self-starter, motivated to do whatever it takes.
•Respectful of the need to maintain privacy and confidentiality about Club matters.
•An open and collegial communication style in dealing with colleagues, leaders, and subordinates.
•Flexible and adaptable, comfortable assuming varied roles.
•Working knowledge of Microsoft Excel, Outlook and word. Ability to learn new applications as needed.
Approximate physical requirements:
Repetitive use of hands/arms 7%
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