Executive Sous Chef

About This Role

This role will oversee daily kitchen operations, including meal planning, procurement, and production, for the University Club San Diego. The Executive Sous Chef will also manage kitchen staff, implement cost control measures, and ensure compliance with food safety standards.

Responsibilities

• Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts
• Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management
• Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts
• Determine budgetary requirements for food supplies, kitchen equipment, and materials
• Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency
• Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations
• Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly
• Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues
• Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club’s reputation
• Provide professional and responsive service to members and guests, addressing requests and concerns

Requirements

• High school diploma or equivalent
• 3+ years of experience as a Sous Chef
• Health and sanitation card
• Food service management certification
• Serve Safe

Qualifications

• High school diploma or equivalent
• A minimum of 3 years of experience as a Sous Chef.

Nice to Have

• College degree in Culinary Arts or a related field
• Proficiency with all kitchen equipment
• Comprehensive understanding of cost and labor controls
• Well-versed in both traditional and contemporary culinary techniques

Benefits

Certifications