Executive Sous Chef

Berkeley Hall Club Inc•Bluffton, SC

20d•Onsite

About The Position

This position is responsible for the food preparation and presentations for members and guests, executing the menus, ensuring a high level of performance and guest satisfaction. Guest satisfaction revolves around high food quality, presentation, pantry, and/or other areas of the kitchen/banquet service. Ensures all programs and services are conducted and fulfilled in a manner consistent with the goals and objectives of Berkeley Hall Club.

Requirements

Prefer a minimum of three years or greater of experience cooking in upscale dining establishment
Ability to understand high-volume operations
Ability to be a self-starter
Possess strong interpersonal and organizational skills and computer knowledge
Ability to walk, stand, and/or bend continuously to perform essential job functions
Ability to work under pressure and deal with stressful situations during busy periods
Must be able to lift and carry up to 30 pounds

Nice To Haves

Experience Expert Recognition Program
Employee Celebrations
Referral Bonus
Service Awards

Responsibilities

Works closely with the Executive Chef, this hands-on position is responsible for but not limited to:
Effective communication with the Executive Chef to attain highest member/guest satisfaction throughout the club
Creates various menu items and daily specials for a la carte menus, special occasion menus, which may include garnishes and overall presentation of product for member/guest satisfaction
Scheduling must be approved by Executive Chef
Ensures the quality of food preparation and presentation through active communication in all kitchens including the seasonal kitchens
As needed, train and supervise other culinary team members in preparing menu items according to recipe standards and specifications
Food cost control and inventory
Maintains sanitation procedures and organization or work area and adheres to all OSHA regulations
Purchases various food products as par levels dictate
Maintains food storage, receiving, rotating and stocking as par levels dictate
Exhibits working knowledge of scheduling, has strong interpersonal and organizational skills
Actively pursues and compares food costs with all vendors applicable to meet food costs goals
Ability to work under pressure and deal with stressful situations during busy periods
Communicates with Executive Chef, Line Cooks regarding problems, special needs, or any feedback concerning food service or team member performance
In absence of Sous Chef or any of the line cooks is responsible for maintaining that department
In absence of the Executive Chef is responsible for day-to-day supervision of all kitchen personnel