Executive Sous Chef

Executive Sous Chef Opportunity

NorthRiver Yacht Club is excited to announce the exceptional career opportunity of Executive Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Key responsibilities of the Executive Sous Chef include:

• Overseeing all food production operations at the facility and ensuring the production of consistently high quality food for all the restaurant outlets.
• Implementing and maintaining control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets.
• Creating, maintaining and updating menu specifications, recipes and pictures, and production forecasts.
• Maintaining and evaluating existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability.
• Inspecting, selecting and using only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items.
• Participating in long and short-term goals to achieve budgetary objectives for the Food and Beverage department.
• Maintaining a quality sanitation program in all areas.
• Monitoring to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations.
• Preparing requisitions for supplies and food items for production.
• Monitoring all equipment in the kitchen to ensure cleanliness and proper working condition.
• Selecting, training and supervising kitchen staff in the proper preparation of menu items, equipment operation and safety measures.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Managing department members that may include, but is not limited to: Cooks and Stewards.
• Assurance of effective orientation and training are given to each new associate. Developing ongoing training programs.
• Monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Incorporating safe work practices in job performance.
• Regular and reliable attendance.
• Performing other duties as required.

Minimum qualifications for the Executive Sous Chef include:

• Associate's degree (AA) or equivalent from two-year college or technical school; or two to three years related experience and/or training; or equivalent combination of education and experience.

Other qualifications:

• Must have Food Safety and Sanitation Training.
• Possesses knowledge of accepted sanitation standards and applicable health codes.

Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.