Executive Sous Chef

Grosse Pointe Yacht Club•Grosse Pointe Shores, MI

1d•$80,000 - $95,000

About The Position

This position is responsible for managing the à la carte food service in our restaurant dining rooms, serving as a senior leader in our kitchen. The Executive Sous Chef will oversee the culinary team during the evenings and act as the expeditor during peak business hours, ensuring high-quality food preparation and impeccable service standards. This role involves coaching and developing team members with a hands-on approach to culinary excellence and organizational prowess, consistently delivering memorable dining experiences. This individual also exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high-quality product with an appetizing presentation. Works to continually improve member and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

Requirements

Minimum high school diploma or equivalent experience
4 or more years of experience preferred
Two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
Ability to work flexible hours, including key holidays, evenings, and weekends
Demonstrated strong organizational skills
Excellent interpersonal and communication skills
Physical capability to withstand prolonged periods of standing, walking, bending, reaching, and twisting
Ability to consistently lift over 50 lbs
Valid driver’s license and a clean criminal record

Responsibilities

Leading and managing the evening culinary team to exceed the expectations of members and their guests
Assisting in the creation of menu items and specials, while ensuring quality and consistency
Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
Assists in determining how food should be presented and creates decorative food displays.
Supervising line cooks and ensuring that kitchen operations are running smoothly, as well as banquets and events
Maintaining constant awareness of restaurant flow and kitchen efficiency to deliver timely service
Overseeing quality, safety, and sanitation standards, ensuring compliance with best practices
Continuously seeking opportunities to enhance skills and knowledge related to culinary and service excellence
Providing coaching, support, and feedback to team members, fostering a positive work environment
Ensuring proper staffing levels while enhancing recruitment efforts
Managing department schedules, ensuring publication at least two weeks in advance, and requesting team timekeeping adjustments
Maintaining proper inventory levels while keeping storage facilities safe and organized at all times
Regularly communicating with the Executive Chef and Food and Beverage Director about issues and ongoing projects