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.