Executive Sous Chef presso Washington Golf & Country Club

Description

Responsible for overseeing culinary production and staff for all food outlets, develop menus, food purchase specifications and recipes with the Executive Chef and to step in and oversee kitchen operations in the absence of the Executive Chef. Also responsible to maintain highest professional food quality and sanitation standards 

•  Assist in hiring, training, and supervising the work of culinary staff
•  In conjunction with the Executive Chef, plan and execute menus for all food service locations
•  Schedule and coordinate the work of the culinary staff to ensure food preparation is economical and technically correct
•  Conduct regular physical food inventories, assess projected needs; order all food and supplies
•  Ensure high standards of sanitation throughout all kitchen areas at all times
•  Aide in establishing and enforcing controls to minimize food and supply waste and theft
•  Ensure preparation, execution and timing of all Banquets according to standards while coordinating with Banquet and Catering Managers to ensure the highest quality product prepared and delivered at the correct time and meet with members/clients to ensure satisfaction pre-and post-event if necessary
•  Take corrective action where necessary to ensure financial goal attainment
•  Cook or directly supervise the cooking of items that require skillful preparation
•  Evaluate food products to ensure that quality standards are consistently attained
•  Directly supervise Sous Chefs and cooks in all kitchen areas
•  Ensure that all opening and closing preparation, production, hygiene and schedules are adhered to on a shift by-shift basis
•  Other duties as assigned

Requirements

•  High school diploma or GED; Culinary degree or Accredited certification preferred
•  5+ years of experience that is directly related to the duties and responsibilities specified
•  Possess or pursue Chef designated certification in the culinary arts, preferred
•  Obtain and maintain VA Food Service Sanitation Certification
•  Demonstrated ability to supervise and train employees, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels
•  Ability to plan a wide variety of menus, including international/ethic, dietary, financial and social considerations
•  Knowledge of ordering, inventorying and control of supplies, equipment, and/or services
•  Ability to interact with all departments and members professionally and courteously
•  Ability to ensure quality assurance programs in areas of responsibility
•  Ability to multi-task with a professional demeanor while meeting and exceeding expectations
•  Knowledge of set-up procedures for indoor, outdoor and special functions
•  Advanced skill in preparation, cooking and presentation of a wide variety of food
•  Working knowledge of food and wine pairing
•  Demonstrated organization and coordination skills
•  Ability to grasp, understand and train on front of the house techniques and service methods
•  Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
•  Demonstrated strong oral and written communication skills to a wide variety of constituents
•  Excellent interpersonal/relationship-building skills
•  Proven record of providing excellent internal and external customer service

Physical Demands and Work Environment

•  Must be able to sit, walk, squat, climb, reach, bend, stoop, twist, stand, clean and lift up to 40 pounds
•  Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases
•  Must be able to work within proximity to moving machinery
•  Independent mobility