Executive Sous Chef

EOE Statement

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Executive Sous Chef
Department: Food and Beverage
Reports to: Executive Chef

• Able to regularly lift, push, pull and /or move up to 50 pounds
• Able to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend
• Continuous repetitive motions
• Work in hot, humid and noisy environment
• Unpredictable working hours based on members needs and business demands
• Paid association fees (i.e. ACF Dues)
• Continuing education opportunities (i.e. conferences, classes, certifications)
• Self brand building

• Oversees the supervision of 15+ kitchen employees
• Maintain established labor costs and policies
• Assist in maintaining kitchen sanitation standards and kitchen safety standards
• Maintain uniform standards
• Evaluate employees according to Hermitage Country Club Guidelines

Compensation
: $75,000.00

Location
:
Manakin Sabot, VA 23103

Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu design. Monitors and evaluates requisitions and purchases of food supplies.

Responsible for profitable operation of food preparation area, monthly and yearly budgets, and administrative needs of the position. Remains up to date on current food trends, membership needs and evaluation of the competition.

• Set specifications for the requisition food supplies and kitchen equipment as needed, may purchase supplies direct from salesperson
• Coordination of Food & Beverage purchases to ensure top quality and price effectiveness
• Consults with Clubhouse Manager, Food and Beverage Managers, or Catering Manager concerning club banquets and services, setting such points as cooking and service arrangements, timing of event, set-up, equipment needs, etc.
• Attend weekly scheduled BEO and F&B meetings
• Schedule meetings with culinary staff to communicate banquet changes, review service, and create budget awareness regarding food costs, labor costs, etc.
• Plan meals and create menus whole considering the probable number of guests, market conditions, popularity of various dishes and recent menus
• Assumes complete charge of the kitchen in the absence of the Executive Chef
• Oversee cooking by checking methods of food preparation, plate presentation and portion control
• Instruct kitchen employees in the finer points of cooking, evaluate culinary techniques and knife skills
• Maintain Hermitage Country Club standards in both Dining Rooms and Employee meals
• Codes all invoices to the proper account and sends signed copies to Accounting for payment
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
• Expedites food orders during peak service hours
• Supervises, trains, and evaluates kitchen personnel
• Reports all member and guest complaints to the chef and assists in resolving complaints
• Performs other appropriate tasks assigned by the Executive Chef

• High school diploma or equivalent
• Culinary degree from approved school or completion of an approved apprentice program
• Food safety certification
• Possesses a knowledge of the culinary profession and problems relevant to the management of the kitchen
• 2 Years' expérience as a Chef de Cuisine
• Extensive food production experience plus management and administrative skills
• Working knowledge to be acquired on the job, such as policies and procedures of Hermitage Country Club, cost and pricing analysis, administrative and managerial responsibilities

Full-Time/Part-Time Full-Time

Category Kitchen

This position is currently accepting applications.