Position:  Working Executive Sous Chef
Location:  Geneva National Golf Club, WI
Job Id:  219
# of Openings:  1

Full Time Year Round, Highly competitive salary and benefits.
 
GENERAL DESCRIPTION
Serve as “second in command” of the kitchen; assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club.  Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

EDUCATION/EXPERIENCE
•    High School Graduate
•    Culinary degree preferred
•    3-5yrs of experience in restaurant, banquets, clubs, etc. 

ESSENTIAL FUNCTIONS
Primary responsibilities include, but are not limited to, the following:
•    Prepares or directly supervises kitchen staff 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.
•    Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
•    Assumes complete charge of the kitchen in the absence of the Executive Chef.
•    Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
•    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 appropriate recommendations for maintenance, repair and upkeep for the kitchen and its equipment.
•    Prepares reports, schedules, costs menus and performs other administrative duties as assigned by the Executive Chef.
•    Personally works in any station as assigned by the Executive Chef.
•    Helps plan energy conservation procedures in the kitchen.
•    Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
•    Consults with dining service personnel during daily line-ups.
•    Assists in maintaining security of kitchen including equipment, food and supply inventories.
•    Assist in food procurement, delivery, storage and issuing of food items.
•    Expedites food orders during peak service hours.
•    Supervises, trains and evaluates kitchen personnel.
•    Coordinates buffet presentations.
•    Checks kitchen areas before service time and inspects presentation of food items to insure that quality standards are met.
•    Reports all member/guest complaints to the Chef and assists in resolving complaints.
•    Submits ideas for future goals, operational improvements and personnel management to the Chef.
•    Manages food production for banquet functions, holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution.


SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of the time performing each function to be solely determined by the director based upon departmental and hotel needs.
•    Follow the standardized specifications and recipes to ensure quality and consistency
•    Adjust food production according to business needs to avoid overproduction and waste
•    Be familiar and follow all security procedures throughout the culinary department
•    Must be aware and diligent regarding food cost, labor cost and energy costs
•    Maintain equipment in proper working order.  Must produce maintenance requests as instructed or when necessary
•    Establish and maintain a good working relationship with the executive chef and other culinary staff

WORKING CONDITIONS AND PHYSICAL DEMANDS
•    Able to stand, bend and lift for long periods of time 
•    Lifts and carries up to 50 lbs. unassisted and 100lbs assisted. 
•    Push and pull carts of food product weighing over 100lbs
•    Essential hand/eye coordination. 
•    Frequent exposure to smoke, steam, high temperatures, humidity, extreme cold. 
•    Substantial repetitive motions of the wrists, hands and fingers. 
•    Hazards may include, but are not limited to, cuts from knives, slipping, tripping, falls and burns. 
•    Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items. 
•    Capable of working extended hours due to staffing or increased business needs

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