Executive Sous Chef

 Job Tasks (Essential Functions): 

• Assist Executive Chef with new hires, training and supervision of kitchen personnel. 
• Attends weekly General Manager’s Meeting, Staff Meeting and Food & Beverage Meeting in the absence of the Executive Chef. Report applicable information to the kitchen staff. 
• Interacts on a daily basis with the Clubhouse Dining Room Manager to ensure food quality and production exceeds expectations of members and guests. 
• Demonstrates a constant dedication to his/her job. 
• Adheres to club rules, regulations and control procedures while working scheduled shifts. 
• Maintains a thorough knowledge of all menus and preparation procedures for all items. 
• Responsible for setting up all work stations, thoroughly, quickly and efficiently. 
• Responsible for cleaning all work stations and prep areas. Assist in the cleaning of the entire kitchen. 
• Assist in receiving, checking quality of products and proper storage of all food items, dry goods, and janitor and cleaning supplies. 
• Oversees the proper cleaning and maintenance of all equipment and storage areas used by the kitchen staff. 
• In the absence of the Executive Chef, orders all food items, including produce, dry goods, cleaning supplies, etc. Receive, record and process items for inventory. 
• Continuously learn about new techniques, styles, and methods of food preparation and presentation. 
• Assist Executive Chef on daily menu specials/changes, day-to-day running of the kitchen, waste control and end of month inventory. 
• Completes weekly payroll tasks in the absence of the Executive Chef. 
• Assumes complete charge of the kitchen in the absence of the Executive Chef. 
• Performs other related duties and responsibilities as required by the Executive Chef.