Executive Sous Chef

An exceptional opportunity for Sous Chef candidates with a proven record of leadership and culinary excellence. The club’s recently completed renovation of the clubhouse including dining & banquet spaces, bar, a complete kitchen renovation set the stage for the next chapter of this iconic private, member owned country club community. Candidates will possess proven organizational skills, steady and effective communication skills. The Sous Chef will collaborate closely with the Executive Chef, contributing to an exceptional club culture and ensuring the culinary offerings meet and exceed the club's high standards of excellence. The Club's facilities include a magnificent Desert Modern-styled clubhouse, a championship golf course, eleven Pickleball courts, two tennis courts with a 1,200 sq. ft. Courts Pavilion, and extensive indoor and outdoor dining and banquet facilities at the clubhouse. This is a full-service seasonal club open 9 months with limited service during the summer months. The club’s commitment to providing exceptional service and a welcoming community ensures that members experience the best of country club living. Job Description: The Sous Chef serves as “second-in-command” of the kitchen: assist the Executive Chef in supervising food production for all food, a la carte, fine dining, banquet events and other functions at the club. Supervises food production personnel, assists with food production tasks as needed to assure club recipes and quality standards are followed and are consistently attained. This is a full-time year-round position, holidays/weekends, flexible schedule required. Essential Duties and Responsibilities: Follows cleaning and sanitation procedures Reviews and approves product purchases Assist with inventory management, including stock counts Monitors food & labor costs to support budget goals Verify deliveries and ensures proper storage of products Orders food, beverages, and kitchen supplies from approved vendors Responds to vendor inquiries and coordinates with suppliers regarding orders and deliveries Assist with scheduling, staffing forecasts and labor planning. Support payroll administration by reviewing employee timecards and attendance records Responsible to check banquet event order daily and weekly to anticipate prep work Assists Executive Chef on a la carte, fine dining, and banquet preparation Notifies Executive Chef of expected shortages or needs Participates in monthly safety training and food and beverage meetings Ensures proper staffing for maximum productivity and high standards of quality, controls food and payroll costs Makes recommendations for maintenance, repair and upkeep of the kitchen and equipment Assumes complete charge of the kitchen in the absence of the Executive Chef 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 Communicates to the Executive Chef any concerns regarding food production, process, delivery problems, product shortages, equipment problems Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities Assists Executive Chef on a la carte, fine dining, and banquet preparation, buffet presentations Notifies Executive Chef and writes product needs and shortages on order guides. Assists in maintaining security of kitchen equipment, food, and supply inventories Consistently maintains standards of quality, cost, eye appeal and flavor of foods Participates in monthly safety training and food and beverage meetings Reports and acts to remedy unsafe conditions as soon as they are observed Adheres to state and local health and safety regulations Ensures cleaning, sanitation, and organization of the kitchen, walk-in cooler, and all storage areas Maintains professional relationships with all coworkers, members, guests and vendors. Submits ideas for future goals, operational improvements, and personnel management to Executive Chef Performs additional responsibilities as requested by the Executive Chef CANDIDATE QUALIFICATIONS Minimum 5 years’ experience in culinary leadership role, oversight of a la carte and banquet operations, food production. Provide a valid copy of Riverside County Food Handlers Certification Will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. Push, pull or lift up to 40 pounds. Continuous repetitive motions. Salary is commensurate with qualifications and experience. The club offers an excellent benefits package. Salary Range: $85,000 – $95,000 #J-18808-Ljbffr