Executive Sous Chef

BallenIsles Country Club • Estero, FL

1d • Onsite

About The Position

Verdana Village, located in Estero, FL, is pleased to announce an excellent career opportunity for an Executive Sous Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management. The Executive Sous Chef assists in direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards, and food cost control to create quality food products.

Requirements

• Certificate from college, technical school, or accredited facility; or three to six months related experience and/or training; or equivalent combination and experience.
• Food Safety and Sanitation Training
• SERV Safe Manager Certificate
• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
• Knowledge of accepted sanitation standards and applicable health requirements.

Responsibilities

• Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high-quality.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc.
• Ensures all recipes are followed and prepared on a consistent.
• Monitors and checks the maintenance of all kitchen equipment.
• Maintains a quality sanitation.
• Maintains and implements daily food prep.
• Assists Executive Chef with the ordering of all food.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts.
• Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage department.
• Processes requisitions for supplies quickly and efficiently.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment.
• Ensures proper receiving, storage (including temperature setting), and rotations of food products so as to comply with the health department.
• Assists the department manager in interviewing, training, planning, and assigning staff.
• Make recommendations when hiring, evaluating performance, rewarding, and disciplining staff.
• Addresses and resolves complaints.
• Assists in the coordination of department members that may include but is not limited to: Cooks, Dishwashers, and Stewards.
• Regular and reliable attendance.
• Performs other duties as required.

Benefits

• Healthcare Benefits – Medical, Dental, and Vision coverage
• Retirement Benefits – 401(k) with employer match (19 years of age and older)
• Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria
• Additional Compensation – Eligibility for Bonuses

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree