Job Description

IDEAL Candidate

Crestmont Country Club and its talented Executive Chef is looking for a motivated and highly skilled Executive Sous Chef that understands some days you can be as creative as you can imagine and some days you just need to cook a perfect burger. The membership wants Instagram worthy food, and fun experiences through a creative food program. This individual should be a highly focused person, one who truly enjoys work, meticulous in all things. The position requires a strong organized leader who is committed to excellence in all matters. The right individual will be self-motivated, able to build a cohesive team, possess a modern approach to team building and menu planning and continually offer unique and distinctive dining experiences. The Executive Sous Chef will serve as a daily liaison between the Executive Chef and the overall kitchen and stewarding staff throughout all assigned departments. Members appreciate the presentation of modern technique and presentation balanced with a repertoire of familiar favorites. Comfort foods are appreciated but not exclusively demanded. The magic is in the balance of available choices

JOB Description

• The Executive Sous Chef should be creative, be tough but fair, help create a food program that his/her team can accomplish and be proud of their work.
• Is an approachable leader - building an effective and efficient culinary team that bond together.
• Responsible for keeping the Executive Chef informed of all staff or club member related issues so that the issues may be dealt with immediately.
• Maintain a general awareness of inventory levels to facilitate timely utilization of surplus product, minimize waste and create prep and order lists.
• Assist in the preparation of efficient work schedules, task lists, order lists, repair lists and a la carte and special event menus.
• Track and submit weekly payroll data and honor other Human Resource responsibilities as required.
• Ensure all storage areas are clean, organized and utilize proper food storage techniques and item locations.

CLUB Metrics

• Annual food sales are $1.8MM; Total F&B Sales $2.5MM.
• The Club currently maintains a 40% food cost with a sales mix of 70% A La Carte and 30% banquet. Budgeted Food Cost – 40%
• The Size of Culinary Team that the Sous Chef will oversee is 15 supported by a $595,000 labor budget. The Chef does the purchasing.
• The Club supports (3) Kitchens, Clubhouse, Pool and on Golf Course.
• The Club has one (1) 65,000 sq. ft. Clubhouse with 360 members whose average age is 55.
• The Club operates (9.5) ten months annually. Operations are closed Mid-December through February. The busy months are April – October.
• The Executive Sous Chef reports to the Executive Chef and works closely with other key management staff including the Assistant General Manager, Director of Food & Beverage, General Manager/COO and Human Resource Director. Two A La Carte Dining Outlets - Donald Ross Grill – Casual with 120 seats, serving lunch and dinner Thursday through Sunday. Outdoor terrace – Casual Al Fresco with 100 seats, serving lunch Tuesday through Sunday. Dinner Wednesday, Friday and Sunday evenings. Take Out Food - Full Menu available.
• Private Parties/Member Events – There are are three (3) Private Rooms seating from 20 to 350. The largest sit-down event the club can hold is 350.

ADDITIONAL Benefits/Comp

• Competitive salary
• Medical, Dental, Vision, and Life Insurance Short Term Disability
• Paid time off and work/life balance
• Participation in the Club’s 401K Plan combined with an employer contribution match after specified requirements
• Professional dues, educational allowance expenses, and other expenses in accordance with the annual budget
• Relocation assistance for the right candidate (if from outside the area)

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