An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
Executive Sous Chef Sarasota Bay Club 1301 North Tamiami Trail, Sarasota, FL Full Time
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Sarasota Bay Club, an upscale waterfront Senior Living Community, has a rare and prized opportunity for an accomplished executive Sous Chef! The successful candidate will be creative, quality focused, and an effective team leader, with a heart for customer service. We are a great place to work because we offer… Affordable Medical, Dental, Vision and Supplemental Insurances
Wellness Programs, including a Reimbursement towards your Gym Membership and Wellness Discounts towards our already affordable Medical Insurance Paid Time Off Competitive Salaries
Recognize and Reward Employees
Matching 401(k) Contributions
Provide Scholarships
English as a Second Language classes on campus
Job Summary:
Support Executive Chef and dining team by providing solution-oriented, positive, exemplary customer service to all residents. Engage with residents and "empower every person to celebrate life at its best." Daily demonstrate our values of attitude, integrity and teamwork.
Primary Job Duties:
Responsible for kitchen management, including purchasing, storage, inventory management, food/labor cost management and sanitation.
Daily supervision of all kitchen operations, including employees
Control quality and consistency of all food
Partner with Executive Chef to set up recipes and costs
Control waste of food product and labor
Be knowledgeable and able to work all stations within the kitchen
Supervise the opening and closing of the kitchen, depending on your assigned shift
Ability to give and follow specific instructions and recipes
Has charge of kitchen in the absence of the Executive Chef
Other tasks as assigned
Required Education:
High school diploma or equivalent preferred. Graduate of credited Culinary Arts school preferred. ServSafe Certification or ability to obtain within 90 days.
Required Experience:
Five years of Fine dining experience preferred. Experience in various areas of food operation. Extensive cooking experience. Prior supervisory position including kitchen management experience.
Required Skills:
Must possess strong technical skills in all areas of culinary arts. Supervisory and management abilities; team leader with interest in teaching others. Must have expertise in scheduling and payroll as well as kitchen management, including purchasing, storage and inventory management. Ability to control costs. Must have ability to work under pressure/time limits; good prioritizing and problem-solving skills. Must be able to maintain and utilize all kitchen equipment.
Physical Demands/Work Environment:
Tasks involve the ability to exert light physical effort in sedentary to light work, but which may involve some lifting, bending, carrying, pushing and/or pulling of objects and materials of light weight (5-50 pounds). Tasks may involve extended periods of time standing (90%) or sitting (10%). Work in a commercial kitchen environment requiring safe operation of all equipment, knives and safe food handling. Finger/hand dexterity to operate kitchen machinery, knives, etc. Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area. Sarasota Bay Club is a Drug and Tobacco Free Campus. Loading Job Application... Sarasota Bay Club
If you have questions, please contact JLitchfield@SarasotaBayClub.net
