Executive Sous Chef

Scope:

To assist in management of all outlets of the culinary operations at the Club at Las Campanas. Serves as “second-in-command” of the kitchen. Responsible for the day to day supervision and organization of all food production for all food outlets, banquet events and other functions at the club. Manage food and beverage staff, assist with food production tasks as needed and assure that food quality, management of labor parameters and cost standards are consistently attained.

Primary Responsibilities:

Note: Other duties as assigned by supervisor or management.

Relationships:

Internal: All Club departments: For effective communication.

External: Members/Guests: To provide excellent service.

Vendors: To purchase and receive goods.

Qualifications:

Education/Experience:

• 8-10 years experience in culinary field and 3-5 years in managerial role required.

• High School diploma, Culinary School or Community College program certificate or equivalent preferred.
• Requires having or ability to obtain any state or federally required license or certification.

Certification and/or License Requirement:

Skills:

• Ability to manage production of food ensuring consistent quality.
• Able to hire, train and manage staff effectively.
• Ability to communicate clear instructions and comprehend and carry out instructions.
• Speak clearly and listen attentively with staff and guests.
• Must be multi-task and detail oriented in a faced paced environment.
• Ability to maintain professional appearance at all times.
• Ability to understand and follow all Human Resources policies and procedures.
• Ability to distinguish labor/food budget parameter deficiencies and excesses.
• Ability to plan, organize and execute banquet operation.
• Adaptability in between multiple outlets and understanding the business needs of the outlets and workflows of each.
• Mastery in ordering practices for assigned duties.
• Ability to write and test recipes and teach staff on how to replicate.
• Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, and Pantry and desserts.
• Requires a highly professional demeanor staff, adaptability, flexibility and adherence to a strict level of confidentiality.
• Must possess the ability to interact with staff on all levels in a professional, positive, and friendly manner.
• Must be able to exchange accurate information with other cooks.
• Able to work flexible schedule up to and including nights, weekends, and holidays.
• Strong interpersonal, verbal and written communication skills.
• Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Proficient in Microsoft Word, Excel, e-mail, and internet.
• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Mathematics Using mathematics to solve problems.
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Reading Comprehension Understanding written sentences and paragraphs in work related documents.
• Science Using scientific rules and methods to solve problems.
• Speaking Talking to others to convey information effectively.
• Writing Communicating effectively in writing as appropriate for the needs of the audience.
• Coordination Adjusting actions in relation to others' actions.
• Instructing Teaching others how to do something.
• Negotiation Bringing others together and trying to reconcile differences.
• Persuasion Persuading others to change their minds or behavior.
• Service Orientation Actively looking for ways to help people.
• Social Perceptiveness Being aware of others' reactions and understanding why they react as they do.
• Complex Problem Solving Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.

Working Conditions:

Physical/Cognitive Activities:

• Must be able to remain in a stationary position for prolonged periods of time in a confined space.
• Constantly manipulate and work with sharp knives and other kitchen utensils and equipment.
• Constantly use extremely hot pots and pans.
• Exposed to work with hot ovens and steam.
• Exposed to work with, and around, flammable materials.
• Use toxic cleaning chemicals.
• Work with electrical current.
• Be exposed to hot and cold temperature extremes.
• Able to visually observe condition of surroundings.
• Frequently move objects weighing up to 50lbs.
• Frequently moves to put goods on a hand cart up to 200lbs.

Executive Sous Chef

Organizational Structure:

• Reports to: Executive Chef
• Subordinates: All Kitchen Staff
• Job title also known as: N/A