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Posted : Sunday, August 11, 2024 04:31 AM
Become part of our team! We are seeking a full-time Executive Sous Chef for a private residential community and sporting club unlike any other.
We offer benefits after 90 days to include Medical/Dental, Vision, Short-Term Disability, Life Insurance, paid time-off, annual bonus, 401(k) retirement savings plan with employer match after 6 months, and 14 days of PTO in first year.
SUMMARY/OBJECTIVE A team leader of the BOH operations assisting the Executive Chef, Sous Chefs, Banquet Chef, and Village Store in supervision of food production, personnel, recipe development, and tasks as needed.
Assures that quality, and cost standards are consistently attained.
Places safety and sanitation procedures as a top priority.
ESSENTIAL FUNCTIONS – Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.
Prepares or directs 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.
Responsible for the day to operations Establish and enforce a weekly and monthly cleaning schedule Makes the veranda and beach club weekly menus and reviews with the Executive chef.
Must perform daily quality checks by tasting and visually inspecting all prepared foods for quality and consistency prior to each service period.
Upholds grooming and uniform policies with all BOH team members.
Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
Works with Executive Chef on correct production pars to ensure the freshest goods are being offered to our members.
Assumes responsibility of the kitchen in the absence of the Executive Chef Supervises and trains employees about, sanitation, safety, and production pars.
Helps develop new recipes for menu items with the Executive Chef Ensures recipe books are up to date in the station books.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef Helps Executive Chef in mentoring of kitchen managers to become better Chefs.
Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
Performs ongoing food training in forms of tastings for current menu and new menu items for dining service personnel during daily line-ups.
Assists in maintaining security of kitchen including equipment, food, and supply inventories.
Assists in food procurement, delivery, storage, and issuing food items.
Ensures cleanliness and organization of coolers, freezers, and dry storages throughout the property.
Expedites food orders during peak service hours.
Discusses future goals and operational improvements with Executive Chef May require adjusted work schedules to meet deadlines.
Regular attendance and timeliness are required.
COMPETENCIES Leadership Skills Flexibility Working knowledge of the hazards and safety precautions of the profession Ability to maintain cooperative working relationships with other employees Supervision Skills PHYSICAL & ENVIRONMENTAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job.
While performing the duties of this job, the employee is regularly required to talk and hear.
This position requires standing, walking, bending, kneeling, stooping, and crouching.
Frequently exposed to noise, heat, and cold.
Must frequently lift and/or move items over fifty pounds.
Must be physically present.
EXPERIENCE 5 years’ cooking and supervisory experience in a restaurant, hotel or private country club.
EOE/DFWP E-Verify Participant
We offer benefits after 90 days to include Medical/Dental, Vision, Short-Term Disability, Life Insurance, paid time-off, annual bonus, 401(k) retirement savings plan with employer match after 6 months, and 14 days of PTO in first year.
SUMMARY/OBJECTIVE A team leader of the BOH operations assisting the Executive Chef, Sous Chefs, Banquet Chef, and Village Store in supervision of food production, personnel, recipe development, and tasks as needed.
Assures that quality, and cost standards are consistently attained.
Places safety and sanitation procedures as a top priority.
ESSENTIAL FUNCTIONS – Reasonable accommodations may be made to enable individual with disabilities to perform the essential functions.
Prepares or directs 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.
Responsible for the day to operations Establish and enforce a weekly and monthly cleaning schedule Makes the veranda and beach club weekly menus and reviews with the Executive chef.
Must perform daily quality checks by tasting and visually inspecting all prepared foods for quality and consistency prior to each service period.
Upholds grooming and uniform policies with all BOH team members.
Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
Works with Executive Chef on correct production pars to ensure the freshest goods are being offered to our members.
Assumes responsibility of the kitchen in the absence of the Executive Chef Supervises and trains employees about, sanitation, safety, and production pars.
Helps develop new recipes for menu items with the Executive Chef Ensures recipe books are up to date in the station books.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Makes recommendations for maintenance, repair, and upkeep of the kitchen and its equipment.
Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef Helps Executive Chef in mentoring of kitchen managers to become better Chefs.
Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
Performs ongoing food training in forms of tastings for current menu and new menu items for dining service personnel during daily line-ups.
Assists in maintaining security of kitchen including equipment, food, and supply inventories.
Assists in food procurement, delivery, storage, and issuing food items.
Ensures cleanliness and organization of coolers, freezers, and dry storages throughout the property.
Expedites food orders during peak service hours.
Discusses future goals and operational improvements with Executive Chef May require adjusted work schedules to meet deadlines.
Regular attendance and timeliness are required.
COMPETENCIES Leadership Skills Flexibility Working knowledge of the hazards and safety precautions of the profession Ability to maintain cooperative working relationships with other employees Supervision Skills PHYSICAL & ENVIRONMENTAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job.
While performing the duties of this job, the employee is regularly required to talk and hear.
This position requires standing, walking, bending, kneeling, stooping, and crouching.
Frequently exposed to noise, heat, and cold.
Must frequently lift and/or move items over fifty pounds.
Must be physically present.
EXPERIENCE 5 years’ cooking and supervisory experience in a restaurant, hotel or private country club.
EOE/DFWP E-Verify Participant
• Phone : NA
• Location : Vero Beach, FL
• Post ID: 9085810544
