Executive Sous Chef

IDEAL CandidateCrestmont Country Club and its talented Executive Chef is looking for a motivated and highly skilled Executive Sous Chef that understands some days you can be as creative as you can imagine and some days you just need to cook a perfect burger. The membership wants Instagram worthy food, and fun experiences through a creative food program. This individual should be a highly focused person, one who truly enjoys work, meticulous in all things. The position requires a strong organized leader who is committed to excellence in all matters. The right individual will be self-motivated, able to build a cohesive team, possess a modern approach to team building and menu planning and continually offer unique and distinctive dining experiences. The Executive Sous Chef will serve as a daily liaison between the Executive Chef and the overall kitchen and stewarding staff throughout all assigned departments. Members appreciate the presentation of modern technique and presentation balanced with a repertoire of familiar favorites. Comfort foods are appreciated but not exclusively demanded. The magic is in the balance of available choicesJOB Description The Executive Sous Chef should be creative, be tough but fair, help create a food program that his/her team can accomplish and be proud of their work. Is an approachable leader - building an effective and efficient culinary team that bond together. Responsible for keeping the Executive Chef informed of all staff or club member related issues so that the issues may be dealt with immediately. Maintain a general awareness of inventory levels to facilitate timely utilization of surplus product, minimize waste and create prep and order lists. Assist in the preparation of efficient work schedules, task lists, order lists, repair lists and a la carte and special event menus. Track and submit weekly payroll data and honor other Human Resource responsibilities as required.Ensure all storage areas are clean, organized and utilize proper food storage techniques and item locations.CLUB Metrics Annual food sales are $1.8MM; Total F&B Sales $2.5MM. The Club currently maintains a 40% food cost with a sales mix of 70% A La Carte and 30% banquet. Budgeted Food Cost - 40%The Size of Culinary Team that the Sous Chef will oversee is 15 supported by a $595,000 labor budget. The Chef does the purchasing. The Club supports (3) Kitchens, Clubhouse, Pool and on Golf Course. The Club has one (1) 65,000 sq. ft. Clubhouse with 360 members whose average age is 55.The Club operates (9.5) ten months annually. Operations are closed Mid-December through February. The busy months are April - October.The Executive Sous Chef reports to the Executive Chef and works closely with other key management staff including the Assistant General Manager, Director of Food & Beverage, General Manager/COO and Human Resource Director. Two A La Carte Dining Outlets - Donald Ross Grill - Casual with 120 seats, serving lunch and dinner Thursday through Sunday. Outdoor terrace - Casual Al Fresco with 100 seats, serving lunch Tuesday through Sunday. Dinner Wednesday, Friday and Sunday evenings. Take Out Food - Full Menu available. Private Parties/Member Events - There are are three (3) Private Rooms seating from 20 to 350. The largest sit-down event the club can hold is 350.ADDITIONAL Benefits/CompCompetitive salary Medical, Dental, Vision, and Life Insurance Short Term DisabilityPaid time off and work/life balanceParticipation in the Club's 401K Plan combined with an employer contribution match after specified requirementsProfessional dues, educational allowance expenses, and other expenses in accordance with the annual budgetRelocation assistance for the right candidate (if from outside the area)

Created: 2025-02-14