Executive Sous Chef

Discovery Land Company•Amenia, NY

9d•Onsite

About The Position

The Executive Sous Chef will assist with overseeing and the day to day running of the Club’s Culinary department working closely with the Culinary Director, Food and Beverage Service, and Member Services departments. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Requirements

Culinary Degree or pedigree.
Seven (7) to ten (10) years of culinary experience in large world class resort, hotels and clubs.
Has complete knowledge and understanding of all cookery techniques and processes.
Knowledge of F&B operational requirements.
Has thorough knowledge of all food products - local and imported.
Experience sourcing local ingredients and creating menu items based upon seasonal ingredients.
Thorough understanding of all occupational health and safety issues.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays.
Shift greater than eight (8) hours in length may be required due to business demands.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.
Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment.

Nice To Haves

Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred.

Responsibilities

Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement.
Hire and train staff to prepare and execute all food production for all club outlets.
Creates and follows departmental budgets to minimize labor, operational and food costs.
Schedules working hours of all kitchen employees, taking into consideration the volume of expected business but careful at all times to conserve labor cost.
Continually strives to raise the standards of food quality levels and sanitation standards.
Assists in the developing standardized recipes, signature items and portion control.
Implements and monitors food tracking systems.
Works with Culinary Director in the planning of menus that creatively enhance dining outlets and cater to members’ needs.
Diligently assists in the planning special events and catering projects so they may be well executed by line staff (prep lists and menus for every meal period).
Evaluates job performance of kitchen staff, corrects, rewards or disciplines in a fair and legal manner.
Submits regularly for review the weekly and end of the month reports.
Regularly attends weekly manager’s meetings.
Motivates a team who can maintain and clean kitchen equipment/all areas of food service and cross-trained for full utilization and development.
Ensure high level of food safety management system including HACCP and all local food safety regulations.
Ensures that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.