Vacancy caducado!
Des Moines Golf and Country Club is looking for an Executive Sous Chef.
This person assists the Executive Chef in fulfilling the daily needs of the food operations. kitchen operation, staff training, food and labor cost control, sanitation standards and menu development and implementation. Works closely with Assistant Clubhouse Managers and support staff to ensure that proper food and staff levels are coordinated to match club activities and events.
Annual food sales $2.6M; Total F&B Sales $3.8M: F&B generated a profit of $615,000 in the most recent fiscal year.
Annual combined food cost 42.4% with a sales mix of 60% a la carte and 40% banquet. Food cost goal 41.5%.
There are 22 kitchen employees supported by a $855,000 labor budget. Note: The Club is known for long tenured employees and stability in the staff.
The Club maintains three (3) Kitchens The Main Kitchen serves all banquets and the small a la carte dining room. The 3-person kitchen serves a very busy casual dining room and the Cabana Kitchen serves the pool and tennis pavilion seasonally. An annual capital replacement/improvement plan is in place.
There are two (2) Clubhouses totaling 68,000 sq.ft. and supported by 1,570 members whose average age is 52.
The Club operates twelve (12) months per year and operates 6 days per week - Closed Xmas Eve, Xmas Day & New Years Day.
Supervises: A.M. and P.M. Sous Chefs, Line Cooks and Dish Machine Operators.
Apply Today!
https://www.dmgcc.org/welcome/employment-534.html
Vacancy caducado!