Executive Sous Chef

divh2Executive Sous Chef/h2pCaltech is a world-renowned science and engineering institute that marshals some of the worlds brightest minds and most innovative tools to address fundamental scientific questions. We thrive on finding and cultivating talented people who are passionate about what they do. Join us and be a part of the diverse Caltech community./ph3Job Summary/h3pThe Executive Sous Chef manages, supervises, trains, and coordinates the work of the culinary staff at The Athenaeum, Caltechs faculty club. The Athenaeum has been a key element of the Institutes culture where members of the Caltech campus community have gathered for 80+ years to enjoy fine cuisine and wine in an extraordinarily elegant and collegial atmosphere. This position reports to the Chef de Cuisine and represents the Executive Chef by working closely with and interacting on a regular basis with other senior managers. The Executive Sous Chef supports the Athenaeums mission of providing all its members and guests with high quality dining and customer service. The Chef De Cuisine is responsible for menu development, food and ingredient specifications, training programs, sanitation and purchasing./ppThis is an Organizational Critical position. In the event of an emergency on campus, an employee designated as organizational critical is expected to report to Campus as soon as possible to assist in division/department response and recovery efforts./ph3Essential Job Duties/h3ulliHires, manages, schedules, assigns, trains, disciplines, and monitors the work of all kitchen staff involved in the a la carte operations of the club and participates in the preparation of foods as required. Trains employees in new methods, techniques, and procedures in fine dining preparation./liliCoordinates kitchen activities with other unit supervisors and managers as required/liliEvaluates the quality of raw food and finished products with attention to presentation; maintains maximum standards of sanitation (SERVE-SAFE) and safety./liliAssists and creates menu and meal planning and maintains portion and food cost controls. Works closely with the Executive Chef and the Executive Sous Chef to develop seasonal, holiday and special event menus and other special events as required. Develop daily specials in accordance with market trends, member preferences and nutritional consideration; creates recipes, determines appropriate ingredients and specifies individual serving portions for each recipe./liliMonitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and personnel requirements according to menus; Assures proper labeling and storage of foods and supplies./liliResponsible for working closely and coordinating with the Purchasing Department with regards to the purchase of merchandise as well as coordinating the ordering and receiving of merchandise with the Athenaeum Purchasing Supervisor./liliResponsible for monitoring personnel and labor requirements by staffing according to anticipated business activity and volume so that labor cost objectives are met./liliInspect equipment and facilities to assure proper use, safety, maintenance, and sanitation. Coordinate with the stewarding staff to address any issues as needed./liliRepresent the Athenaeum publicly and responds to inquiries from members, and guests as required./liliAttends daily line up meetings and any other meetings as required./liliMaintains sanitation procedures and organization of work area adhering to all OSHA and local health department regulations./liliPerforms other related duties and responsibilities as required or assigned./liliHandles Scheduling of all kitchen staff on a weekly basis./li/ulh3Basic Qualifications/h3ulliA Culinary Arts degree in Food Service management or certification by a recognized Culinary Institution, or equivalent combination of education and experience is necessary./liliFive to seven years related experience in a high volume banquet and fine dining food and beverage facility./liliAbility to effectively supervise and train a diverse team of staff in a high-pressure environment./liliA proven in-depth knowledge of current trends in fine dining, with solid attention to detail, and high quality food preparation skills./liliServSafe Food Handler certification required./liliDemonstrates a positive outlook and outstanding leadership, management and problem-solving abilities within a team environment./liliMust have excellent verbal and written communications skills with the ability to work effectively with others and maintain professional relationships; excellent customer service skills./liliA proven track record of successfully controlling costs and managing annual food budgets exceeding $2 million annual food purchase volume./liliExperience with a computerized menu management system, and knowledge of office and industry software application is necessary./liliMust be able to lift and/or move supplies weighing up to 50 pounds./liliMust be able to regularly stand and sit for extended periods of time, walk, reach with hands and arms, and stoop, kneel, or crouch. Must be able to use hands to manipulate and operate equipment./liliAbility to work flexible hours including weekends, overtime, and holidays./li/ulh3Preferred Qualifications/h3ulliBachelors degree./liliExperience in a private membership club or hotel fine dining./li/ulh3Required Documents/h3ulliResume./li/ul/div