JOB DESCRIPTION:
Job Description :
Our Club is a home away from home for our Members and Guests where their care and comfort is our mission. We provide the highest levels of quality and personal service with a commitment to exceeding our Members' and Guests' expectations, and providing value for our Members. As a member of the ClubCorp family, Porter Valley Country Club strives to promote a positive environment for Employee Partners to grow as a team as well as an individual.
The Executive Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations of the Club. This Employee Partner supervises the training and development of the kitchen staff to ensure the highest quality of food service for Club Members and their guests. Technical responsibilities include recipe standardization, plate presentation, and inventory control. He/she maintains a well-organized kitchen in a clean and safe manner.
Essential Functions and Accountabilities
Culinary school graduate
Two years experience in supervisory position preferred
Understanding of a la carte and banquet revenue generation
General knowledge of expense control as it relates to kitchen payroll and the forecasting/budgeting of expenses
Technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems
Diplomatic team player able to foster relationships with Members, Employee Partners and Guests
Bilingual (English - Spanish) communication ability preferred.
Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service.
Job Requirements :
Work Experience
2-3 years as Sous Chef
Education
Prefer culinary training
Certification/License
(Internal Candidates should be working towards Chef STAR certification and be ServeSafe certified.)
