Executive Sous Chef, Culinary

J.F. Shea • Charlotte, NC

268d • $55,000 - $67,000 • Onsite

About The Position

The Executive Sous Chef is a member of the Kitchen Management Team and is responsible and accountable for assisting the Executive Chef in the daily operations of the kitchen, including staff supervision and labor tracking. This position reports to the Executive Chef.

Requirements

• High School diploma preferred.
• Three years' minimum experience as an Executive Sous Chef, or as a Sous Chef, or successful completion of nationally ranked culinary or vocational school, or the equivalent combination of education and experience.
• One to three years' experience supervising a team of managers, or another supervisory role required.
• American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
• Current Food Handlers card.
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Advanced knowledge of food, sanitation, and cost control.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills.
• Must have excellent written and verbal communication skills.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.

Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to BSRG standards to meet and exceed guest expectations.
• Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
• Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Meet formally and informally with kitchen staff of all levels to plan and solicit feedback from team members.
• Create an enjoyable and productive work environment by leading by example and encouraging open communication regarding kitchen operations, safety and sanitation, and human resource issues.
• Define and develop achievable, common goals for kitchen team members that positively enforce standards for peak performance and personal and professional growth.
• Provide ongoing development for team members; assist in obtaining BSGR culinary certifications in their succession planning.
• Assist the Executive Chef with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to the Executive Chef.
• Assist in appraising the performance of team members, including rewarding and disciplining in the Executive Chef's absence.
• Supervise staff in alignment with BSRG values, policies and procedures; perform activities of the team members under supervision as needed.
• Create a safe, clean, and collaborative working environment for the food service staff.
• Represent BSRG in a professional manner with dress and speech.
• Write regular reports, order guides, production guides, and clean-up guides as needed.
• Execute budgets on a daily, monthly, and annual basis.
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness.
• Attend culinary exhibitions, buying shows, and educational seminars, as requested.
• In the absence of the Executive Chef, coordinate the functions of the kitchen staff and complete weekly inventory and labor tracking.

Benefits

• Eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.
• Eligible to accrue Paid Time Off (PTO) at a rate of 120 hours per year.
• Eligible for 7 paid holidays annually.
• Eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Construction of Buildings
• Education Level: High school or GED