What are the responsibilities and job description for the Executive Sous Chef, Private Golf Club, Sanibel, FL, up to 110k position at The Sanctuary Golf Club?
Description
The Sanctuary Golf Club, a prestigious Member-owned private golf club located on Sanibel Island, FL is looking for an experienced and talented Executive Sous Chef to join our team!
The Executive Sous Chef will be a dynamic and accessible leader for the staff and “set the pace” as an example to all employees. They will have a very high degree of integrity and be among the best in the industry, possessing all the requisite culinary skills, leadership qualities and personal traits suited for a premier private club.
SCHEDULE: FULL TIME, YEAR ROUND, flexible hours are required. Must work days, nights, weekends and holidays.
The Sanctuary Golf Club's benefits include:
- SALARY up to 110K
- Medical and life insurance coverage
- 401(k) plan with generous match
- Paid toll(s), if applicable
- Employee meals
- Employee golf privileges and merchandise discounts
- Health club membership and other employee incentives!
Requirements
- Responsible for all culinary areas in the kitchen including a la Carte Dining, Banquet and Catering production.
- Responsible for training of Culinary, BOH staff on new menu items, menu descriptions and kitchen procedures.
- Works closely with the Executive Chef/Director of Culinary Services on menu development, implementation, themed buffets, food and labor cost controls and reports, product ordering, and human resource related issues.
- Oversees production staff to ensure adherence to recipes with the use of prep list, as well as adherence to butchering guidelines (tracking yields).
- Assures the highest level of quality and consistency with regular inspections of cooks station organization, mise en place, and sanitation.
- Ability and willingness to perform the responsibilities of other culinary positions, including food preparation and production.
- Maintains constant communication with the Executive Chef/Director of Culinary Services regarding existing food inventories and loss prevention; assists with monthly inventory counts.
- Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists.
- Responsible for adhering to all state, county and city sanitation standards; must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily.
- Attends all required meetings.
- Oversees the production of offsite Club events including special events.
- Other duties as assigned by the Executive Chef/Director of Culinary Services.
Education, Experience, Other Requirements
- Successful completion of a four-year course at culinary school preferred.
- A minimum of five years of experience in kitchen preparation and cooking.
- Certification from American Culinary Federation or other hospitality association, or ready to obtain certification.
- Ability to embrace the culture of the Club and ensure the highest standards of food production are executed daily.
- A person of exceptional “character” – motivated, energetic and friendly, and ready to make a commitment of loyal service to the Club’s management, Staff and Members.
- A strong team player who enjoys a hands-on approach, the ability to work with a variety of skill levels and personalities and to foster an atmosphere of cooperation and accomplishment.
- Food safety certification.
- A critical eye for detail.
- Excellent verbal and written communications skills.
- Reliable transportation, dependable and flexible to work days, nights, weekends and holidays.
- Impeccable and verifiable references.
Physical Requirements and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
- Working with and exposure to industrial equipment including heat, flame, cold storage and similar kitchen-related hazards.
- Able to meet and perform the physical requirements and to work effectively in an environment which is typical of this position.
- Push, pull or lift up to 50 pounds.
- Continuous repetitive motions.
- Work in hot, humid, noisy and fast-paced environment.
REPORTS TO: Executive Chef
SUPERVISES: Culinary Staff
POSITION TYPE: Salary Exempt
The Sanctuary Golf Club is an Equal Opportunity Employer, Drug and Alcohol-Free Workplace and participates in E-Verify.