What are the responsibilities and job description for the Executive Sous Chef position at Ansley Golf Club?
Description
Position Overview: ***Please submit resume and portfolio, cover letter optional***
The Executive Sous Chef is the kitchen's second-in-command, playing a pivotal role in managing daily operations across all food outlets, banquet events, and club functions. This leadership role involves overseeing culinary standards, delegating tasks, and ensuring a seamless and efficient kitchen operation while maintaining the highest standards of food quality, cost control, and member satisfaction.
Key Responsibilities
Leadership & Team Management:
Ø Lead the hiring, training, scheduling, and performance evaluation of Kitchen Stewards and assist the Executive Chef in the supervision of the kitchen team, including hiring and termination decisions.
Ø Develop and maintain weekly staff schedules aligned with labor guidelines while ensuring the consistency of product quality and service.
Ø Manage and control labor costs while maintaining high kitchen efficiency.
Culinary Operations:
Ø Oversee daily inventory management for sauces, stocks, bases, and other key ingredients, ensuring optimal use of staff capabilities in production.
Ø Ensure the highest standards of food preparation, presentation, and consistency across all food outlets.
Ø Implement strategies to meet and exceed established food cost and labor goals, taking proactive measures to achieve financial targets.
Ø Collaborate with the banquet chef on daily and weekly inventories, ordering, and menu planning.
Procurement & Quality Control:
Ø Establish, maintain, and review purchasing specifications to guarantee the highest quality products.
Ø Supervise the receiving process to ensure only top-quality ingredients and products are accepted.
Ø Continuously update receiving protocols for produce, proteins, and dry goods to enhance kitchen efficiency and product integrity.
Member & Guest Experience:
Ø Respond promptly and creatively to special requests, ensuring member and guest satisfaction is met or exceeded.
Ø Maintain clear communication with the Executive Chef and kitchen team on daily operations, updating them on any changes or issues.
Safety & Sanitation:
Ø Uphold rigorous standards for kitchen cleanliness, food safety, and proper storage, ensuring compliance with health regulations.
Ø Supervise dating, labeling, and storage procedures in walk-in coolers and freezers to maintain optimal freshness and quality.
Collaboration & Communication:
Ø Work closely with the Executive Pastry Chef and other departments to align culinary goals and kitchen operations.
Ø Attend management meetings and lead kitchen staff meetings, ensuring all team members are aligned on operational goals, sanitation standards, and daily expectations.
Ø Delegate responsibilities effectively, providing clear instructions and using the strengths of subordinates to maximize productivity.
Continuous Improvement:
Ø Regularly evaluate the performance of kitchen staff, apprentices, and externs, offering feedback and corrective actions as needed.
Ø Stay informed of current trends in culinary techniques, equipment, and menu development to foster innovation and continuous improvement.
Administrative Duties:
Ø Prepare reports and handle other administrative tasks as assigned by the Executive Chef.
Requirements
Qualifications:
Ø High school diploma or GED required; Culinary school or technical program graduates are preferred.
Ø Minimum of 5 years of Sous Chef experience in a club, hotel, or resort setting.
Ø Strong leadership and team management skills.
Ø Ability to prioritize and manage time effectively in a fast-paced environment.
Ø Proficient in Microsoft Office Suite (Word, Excel).
Ø Extensive experience in both A la Carte and Banquet culinary operations.
Physical Requirements:
Ø Ability to walk and stand for extended periods.
Ø Repetitive hand motions, occasional bending, stooping, pulling, and lifting.
Ø Ability to lift up to 50 lbs and work in heat-sensitive environments.
Position Classification & Work Hours:
This is a full-time position requiring a flexible schedule, including holidays and weekends, based on the club’s events and functions.
Compensation:
Competitive salary ranging from $80,000 to $90,000 based on experience. Support for continued education and membership dues is available at the discretion of the Executive Chef.
Reports to
Executive Chef
Direct Reports
A la Carte Sous Chef
Banquet Chef
Tournant Sous Chef
Jr. Sous Chefs
Stewarding Supervisor
Salary : $80,000 - $90,000
