Executive Sous Chef
Montpelier, VT 05601 US
Job Description
Would you like an opportunity where you have a creative license and the ability to innovate for informal and fine dining? Are you the chef who loves visiting their guests in the dining room? Do you have the passion to bring it to a select group of individuals every day you come to work? If so, this is an opportunity you won' t want to pass up. We are seeking a talented, passionate, and Executive Sous Chef with 5-7 years of great experience, both in fine dining and informal dining in a country club setting. Qualified candidates should be team builders, have a passion for cooking and being side by side with their team, and be willing to be the face of the culinary operation. If you think this describes you, then what are you waiting for? Apply Now!
Country Club Executive Sous Chef Responsibilities:
- Interview, hire, train, schedule, and supervise the kitchen personnel.
- Update all menus on a seasonal basis utilizing your own knowledge and creativity, as well as challenging your culinary team to provide input to keep all things fresh, exciting, and profitable.
- Attend weekly food and beverage meeting.
- Comply with all county and state laws governing food service operations.
- Attend weekly event meetings to stay fully informed on the Club' s private event schedule.
- Aggressive value-added programming to keep club outlets full and thriving. These plans should be made in conjunction with the front-of-the-house team.
- Maintain all areas of the kitchen operation in a professional and safe manner.
- Responsible for all food product procurement to be able to fulfill all orders and ala carte functions at the Club. Compliance with current purchasing programs is a non-negotiable requirement.
- Develop standard recipes and techniques for food preparation and presentation which help to assure consistent quality results and minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices.
- Prepare necessary data for applicable parts of the budget; projects annual food, labor, and other costs and
- Monitor actual financial results; takes corrective action as necessary to help assure that financial goals are met.
- Solely responsible for managing revenue, payroll, expenses, and cost of sales budget ultimately attaining expected departmental net monthly and annually. While all areas of financial management are important, vigilance must be given to matters of food purchasing and management which includes involvement in completing a monthly or more frequent inventory of goods on hand.
- Participates in all F&B-related committees at the club as needed
Country Club Executive Sous Chef Qualifications:
- Possess excellent leadership and team-building skills
- Be a coach and mentor and be willing to work with your team
- Be familiar with monthly financial reporting
- Familiarity with Microsoft Office and Ordering and Inventory Software
Salary Range - $90, 000-$100, 000, plus a great benefits package including 85% company health, dental and vision for family, 5 weeks vacation, etc.
Additional Information
Recruiter Managing this Job
Simon de Swaan
Senior Recruiter & Development Coach
Ambassador
Pinnacle Billers Gold Member
Simon de Swaan joined Goodwin Recruiting in April 2019. His focus is to help others, and he believes that "candidates searching for a new role, whether they have one or not, are in a place of vulnerability, and they need someone to be their advocate."
Simon's focus is to help candidates be their best so that clients want to interview them. He works closely with candidates to focus on improving their resumes and interview skills, where needed. Having worked in both the front and back of the house, he has a strong command of all aspects of the hospitality sector and the demands that the industry brings. In addition to hospitality recruiting, Simon also recruits professionals within the assisted living and cannabis industries.
Simon is a veteran of the luxury hospitality industry, primarily having worked in 5 Star/5 Diamond hotels. While he began his career in the back of the house, eventually, he moved to the front of the house, working as Assistant Manager to Manager, then General Manager, and Director of Food and Beverage. During his last three years working at Four Seasons Hotels and Resorts, he recruited on both the property and the corporate level. He was also a lead recruiter for The Culinary Institute of America, from which he is an alum.
Away from the office, Simon enjoys cooking, adding to his ever-growing collection of over 1,000 cookbooks, and spending time with his spouse, their dog, and being in the great outdoors of the Colorado Rockies.