Executive Sous Chef at Coyote Ridge Golf Club
Job Summary:
We are looking for a culinary enthusiast who is a strategic business leader to join the Culinary Team. The Executive Sous Chef is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence and elevate the Food and Beverage experience.
Day To Day:
Work closely with the F&B Manager to manage, develop, train, and inspire the culinary team
Elevate the culinary experience by focusing on food quality and upholding presentation standards
Manage financial cost controls and culinary operations; scheduling, ordering, menu development, inventory, purchasing, cost of goods
Stay current with market trends and sourcing of the best available seasonal products
Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, while complying with legal regulations
Recruit, select, and develop talent while maintaining a positive and inclusive work environment
About You:
Minimum of 3 - 5 years experience of formal culinary experience or food service management in a restaurant or hotel kitchen
Degree in Culinary Arts or equivalent experience
Food & Safety certifications
Excel in a high-energy, team-based environment with effective leadership, positive communication, and training skills
Adaptable to change – can solve problems through an open-minded and all-inclusive approach
Strong & varied knowledge of special diets (preferred)
Proficient with POS, Microsoft Office products, and social media
High-volume a la carte and banquet experience