THE COUNTRY CLUB OF MOBILE

JOB DESCRIPTION

TITLE:  Executive Sous Chef                                        FLSA STATUS: Exempt

REPORTS TO: Executive Chef                                     DEPARTMENT: Kitchen            

JOB SUMMARY: As a Country Club of Mobile Team Member, you must be friendly, outgoing and possess good communication skills. Our members and guests expect the best. As a CCM Team Member you play a major role in providing the best quality service possible. “Service with a Smile” is a key element in providing a positive experience. Your individual personality and smile should shine through; you should make every effort to use it to your advantage. You should be organized, able to think and act quickly and effectively while retaining self-composure. All CCM Team Members must at all times, be guest-sensitive and possess a sense of urgency in your timing. Successful CCM Team Members take pride in personal appearances, show dedication, display integrity and honesty in all areas of service.

The Executive Sous Chef is responsible for producing all food needed daily and for private parties. This role is accountable for preparation, timely production, and presentation of all food, and assigns tasks and checks on assignments to make sure standards are maintained. The Executive Sous Chef effectively communicates with Sous Chefs and kitchen station “leads” to prepare prep lists, order, and to ensure that all kitchen equipment operates properly.

Salary beginning at $65k/year commensurate of experience

Supervisory Responsibilities:

• Oversees kitchen staff that are responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing, and portion sizes are as prescribed by standardized recipes.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists the Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities.
• Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
• Monitors kitchen employee’s time to ensure compliance with posted schedules.

Duties/Responsibilities:

• Maintains a clean, safe, and sanitary workplace and basic knowledge of health department requirements.
• Participates in Menu creation and Development.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Consistently maintains standards of quality, cost eye appeal, and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
• Prepares reports and schedules, cost menus, and performs other administrative duties as assigned by the Executive Chef.
• Personally work in any station as assigned by the Executive Chef.
• Helps plan energy conservation procedures in the kitchen.
• Consults with the dining service personnel during daily line-ups.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours.
• Coordinates buffet presentations.
• Checks mise in place before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member guest complaints to the chef and assists in resolving complaints.
• Submits ideas for future goals, operation improvements, and personnel management to Executive Chef.
• Prepares staff schedule in absence of Executive Chef.
• Follows CCM mission and values, including providing the best quality service possible. “Service with a Smile” is a key element in providing a positive experience.
• Other duties as assigned.

Benefits offered for full-time employees only (working 30 or more hours every week) after 60-days of employment, to include health, dental, life, vision, critical illness and disability insurance, 401k after 1,000 hours worked with enrollments at April 1 and October 1 and paid personal leave.

Salary : $65,000