Executive Sous Chef

Description

Our Mission: To fulfill our PROMISE to our employees, members and guests in order to create a reimagined Country Club life.

P assionate - We love what we do and have fun doing it!

R efined - We strive for excellence in our communication.

O wnership - We are proactive and accountable in any task, challenge or opportunity presented to us.

M indful - We are present, patient, and aware so that we can best anticipate the needs of those around us.

I nnovative - We are eager and open to seek ways to improve Country Club life.

S afe - We take responsibility for creating a safe environment.

E mpathy - Every concern, suggestion, or feedback is a welcomed opportunity to understand the feelings and needs of others.

OVERVIEW: We are seeking a talented and passionate Sous Chef to join our culinary team at Boca West Country Club. As our Sous Chef, you will play a crucial role in supporting the Executive Chef in the daily operations of our kitchens, ensuring that our culinary offerings are of the highest quality and enhance the dining experience for our members and guests. If you have a love for food, a keen eye for detail, and a strong desire to lead a team in a dynamic and upscale environment, we invite you to apply.

ESSENTIAL DUTIES AND RESPONSIBILITIES:


• Assist the Executive Chef in the planning and execution of all menu items, ensuring the highest quality and consistency in food preparation and presentation.

• Supervise, train, and mentor kitchen staff, fostering a positive and productive working environment.

• Coordinate the daily activities of the kitchen to ensure smooth operations and timely service.

• Assist with inventory management, ordering, and receiving of food and supplies, ensuring adherence to budgetary guidelines.

• Monitor food safety and sanitation practices, ensuring compliance with health and safety regulations.

• Help develop and implement new menu items and seasonal offerings in collaboration with the Executive Chef.

• Maintain high standards of cleanliness and organization within the kitchen and storage areas.

• Participate in food tastings and menu development, providing input on flavor profiles and presentation.

• Ensure that all kitchen equipment is maintained and handled correctly, reporting any issues to the Executive Chef.

• Assist in managing food costs and minimizing waste while maintaining quality and presentation standards.

SUPERVISORY RESPONSIBILITIES:

• This job has no supervisory responsibilities.

COMPETENCIES - To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required.

• Responds to requests for service and assistance.

• Contributes to building a positive team spirit.

• Treats people with respect.

• Works with integrity and ethically.

• Follows policies and procedures.

• Supports organization's goals and values.

• Adapts to changes in the work environment.

• Is consistently at work and on time.

• Follows instructions, responds to management direction.

• Asks for and offers help when needed.

• Includes appropriate people in decision-making process.

• Treats others with respect and consideration regardless of their status or position.

• Demonstrates accuracy and thoroughness.

• Completes work in timely manner.

• Observes safety and security procedures.

• Reports on potentially unsafe conditions.

• Uses equipment and materials properly.

EDUCATION, EXPERIENCE, and TRAINING:

• High school diploma or equivalent; culinary degree or certification preferred.

• Proven experience as a Sous Chef or in a similar role in an upscale restaurant, hotel, or country club environment.

• Culinary degree or equivalent professional experience preferred.

• Strong knowledge of various cooking techniques, ingredients, and cuisines.

• Excellent leadership, communication, and organizational skills.

• Ability to work in a fast-paced environment and under pressure.

• Familiarity with food safety regulations and best practices.

• Flexibility to work evenings, weekends, and holidays as needed.

PHYSICAL DEMANDS - The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to stand for extended periods and lift heavy objects (up to 50 lbs).

• Dexterity and strength to operate kitchen equipment.

• Comfortable working in hot, noisy, and sometimes stressful conditions.

WORK ENVIRONMENT - The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.


• Fast-paced kitchen setting with a focus on teamwork and collaboration among culinary staff.

• Occasional long hours, including evenings, weekends, and holidays, to accommodate member events and functions.

• Opportunities for culinary creativity and innovation in a supportive atmosphere.