Executive Sous Chef

The Executive Sous Chef at New Albany Country Club serves as "second in command" of the kitchen with overseeing and managing all aspects of the kitchen and culinary operations, including menu planning and supervising food production. This individual will work closely with the Executive Chef to ensure a high level of food quality and service is always maintained. The ideal candidate will have strong leadership skills, a passion for food and creativity, and the ability to manage and motivate a team effectively. Responsibilities: Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and special recipes to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by the Club's standards. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production. Conducts daily raw cost tracking counts to ensure all items are accounted for. Codes all invoices to the proper account and sends signed copies to accounting for payment (as needed). Assumes the complete charge of the kitchen in the absence of the Executive Chef. Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning, and related production activities. Consistently maintains standards of quality, cost, presentation, and flavor of foods. Ensures proper staffing for maximum productivity and high quality standards; controls food and payroll costs to achieve maximum profitability. Prepares reports, arranges employee schedules and costs menus, and performs other administrative duties as assigned by the Executive Chef. Work in any station as assigned by the Executive Chef. Assists the Executive Chef with administering kitchen personnel benefits (vacation, sick, holidays, etc.). Consult with dining service personnel during daily line-ups. Assists in maintaining the security of the kitchen, including equipment, food, and supply inventories. Assists in food procurement, delivery, storage, and issuing of food items. Expedites food orders during peak service hours and close as needed. Supervises, trains, and evaluates kitchen personnel. Coordinates buffet presentations. Reports all member and guest complaints to the Executive Chef and assists in resolving complaints. Monitors ADP to ensure compliance with posted schedules. Understands and consistently follows proper sanitation practices, including those for personal hygiene. Attends all staff meetings. All other duties as assigned. Requirements: - 3+ years of experience in a culinary leadership position - Extensive knowledge and experience in a club, resort, hotel, or fine-dining environment - Proven leadership skills and ability to manage a team effectively - Excellent communication and organizational skills - Ability to work in a fast-paced, high-pressure environment - Culinary degree or certifications preferred - Familiarity with budgeting and inventory management - Understanding of health and safety regulations and proper food handling procedures

Created: 2025-03-05