Now Hiring - Executive Sous Chef

Laurel Oak Country Club | Sarasota, FL

Salary: $90K - $110K annually, based on experience

Benefits Include:

• Comprehensive Medical, Dental, and Vision Insurance
• 401(k) with Company Match
• Paid Time Off
• Professional growth and development opportunities
• Supportive leadership committed to mentoring and career advancement

Job title: Executive Sous Chef

Reports to: Executive Chef

Classification: Salary, Exempt

Working Hours: According to shift assignment

Job purpose

The Executive Sous Chef assists the Executive Chef in leading daily kitchen operations, ensuring high standards of food quality, service, sanitation, and hospitality. This position leads and develops the culinary team, supports efficient and cost-effective kitchen operations, and assumes responsibility for the kitchen in the Executive Chef's absence.

Duties and responsibilities

• Maintains and develops positive client and member relationships and client satisfaction by ensuring consistent food quality, service, and overall satisfaction.
• Accountable for the execution of service and maintain the highest standards of food quality, presentation, and hospitality.
• Promotes and supports workplace diversity and a positive team culture.
• Assists and supports the Executive Chef in the overall management of daily kitchen operations.
• Assists Executive Chef with employee training, development, and cross-training to ensure a knowledgeable and versatile culinary team.
• Assists with the preparation and execution of short-order service, catering, hot food production, cold food production, and other culinary operations as needed.
• Ensures food is prepared according to established recipes, proper cooking methods, presentation standards, and food safety requirements.
• Maintains professional relationships with vendors and supports effective communication regarding product quality, orders, and deliveries.
• Assists the Executive Chef with the selection, onboarding, training, and development of kitchen staff.
• Assists with menu planning, meal planning, recipe development, and seasonal offerings as directed by the Executive Chef.
• Estimate food consumption and determining appropriate quantities of ingredients needed for preparation while maintaining established recipe and portion standards.
• Provides guidance and direction to line cooks regarding food preparation, cooking techniques, portioning, and presentation.
• Ensure compliance with all applicable federal, state, and local regulations, as well as Hampton Golf policies and procedures related to food quality, safety, operations, and personnel.
• Assists the Executive Chef with enforcing health, sanitation, and safety standards throughout the kitchen.
• Inspect and verify incoming orders during the shift to ensure products meet established quality and quantity standards.
• Ensure kitchen areas, equipment, and storage facilities are clean, sanitary, organized, and properly maintained.
• Identifies potential problems and communicates issues and recommended solutions to the Executive Chef or appropriate manager, utilizing available resources when necessary.
• Maintains, troubleshoots, and reports issues with kitchen equipment and coordinates repairs or service as needed.
• Ensures proper organization, labeling, rotation, and storage of products in walk-in refrigerators, freezers, and dry storage areas.
• Leads by example and provides positive, constructive feedback to employees to recognize performance, coach, correct, and motivate team members.
• Supports a safe work environment by providing or reinforcing safety-related training, ensuring proper use and maintenance of equipment, and complying with Hampton Golf safety and loss prevention programs.
• Helps establish and maintain operating standards and implements quality improvements to enhance kitchen operations and communicates expectations to the culinary team.
• Help ensure members and guests are served efficiently, effectively, and with a high level of hospitality.
• Directs and coordinates the activities of line cooks and dish room staff during assigned shifts and monitors buffet lines, salad bars, and other service areas to ensure proper stocking, presentation, and product rotation.
• Assists with assigning and coordinating daily kitchen tasks and responsibilities to ensure appropriate coverage and efficient operations.
• Performs other duties as assigned.

Qualifications

• Minimum of 3-5 years of progressive culinary experience, preferably in a high-volume club, hotel, resort, restaurant, or similar hospitality environment including supervisory or leadership experience
• Previous experience in a supervisory or kitchen leadership role required.
• Culinary degree or formal culinary training preferred

Working conditions

Work is primarily indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals, and solvents if proper safety procedures are not followed.

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on the job-related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical requirements

Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas and write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift up to 40 lbs. and up to 30 lbs. frequently. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping. Able to sit for a sustained amount of time.

Please be advised that all work that requires the use of a ladder more than 8 ft. long must be reviewed by Hampton Golf's Club Maintenance person. Following an assessment of the situation, a determination will be made as to whether a maintenance team member or subcontractors will perform the necessary maintenance task. No other staff member is authorized to climb to heights exceeding 8 ft. and/or perform such maintenance. In addition, personnel are prohibited from entering facility attics, walking on the roof of buildings and/or from using scaffolding.

Direct reports

Cooks

This job description has been approved by all levels of management:

This job description includes, but is not limited to, the duties and responsibilities noted above. The essential functions of this job description are not exhaustive and may be supplemented.