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EXECUTIVE SOUS CHEF - Full-time / Part-time
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | 22801 Oakwilde Blvd Bonita Springs, Florida |
About this job
Assists the Executive Chef in supervising food production for all food outlets, banquet events, and other functions of the Club. Assures that quality and cost standards are consistently attained.
Requirements
Job Requirements
? To assist the Executive Chef in managing and coordinating the back of house staff at Shadow Wood or Shadow Wood Preserve to deliver consistently high quality food presentation.
? Accountable for monitoring and adhering to budget guidelines.
? Responsible for all back of house staff including line cooks, preparatory, stewarding and purchasing personnel in both locations in the absence of the Executive Chef.
? Assist in managing food production that facilitates timely delivery to the members, ensuring that the quality and consistency of all food product meets the targeted needs of the members.
Additional Information
Education, Experience, Knowledge:
? Prior management experience in similar style kitchen operations and at least three years of diversified kitchen and hospitality industry experience.
? American Culinary Federation certification is desirable.
? Must possess strong written and oral communication skills.
? Must have computer skills related to but not limited to Microsoft Word and Excel.
? Requires technical skills to effectively manage a low or high volume, high quality restaurant operation.
? Requires some knowledge of legal issues as it relates to Wage and Hour, Health Department Regulations and OSHA.
? Requires some experience in budgeting, menu planning, team building and purchasing.
? Position requires the individual to work extensive hours on nights, weekends and Holidays.
Physical Demands:
? Requires the individual to spend long periods of time on their feet, walking, standing and stooping.
? Must be able to pick up and carry the equivalent of fifty-pound sacks as needed.
? To assist the Executive Chef in managing and coordinating the back of house staff at Shadow Wood or Shadow Wood Preserve to deliver consistently high quality food presentation.
? Accountable for monitoring and adhering to budget guidelines.
? Responsible for all back of house staff including line cooks, preparatory, stewarding and purchasing personnel in both locations in the absence of the Executive Chef.
? Assist in managing food production that facilitates timely delivery to the members, ensuring that the quality and consistency of all food product meets the targeted needs of the members.
Additional Information
Education, Experience, Knowledge:
? Prior management experience in similar style kitchen operations and at least three years of diversified kitchen and hospitality industry experience.
? American Culinary Federation certification is desirable.
? Must possess strong written and oral communication skills.
? Must have computer skills related to but not limited to Microsoft Word and Excel.
? Requires technical skills to effectively manage a low or high volume, high quality restaurant operation.
? Requires some knowledge of legal issues as it relates to Wage and Hour, Health Department Regulations and OSHA.
? Requires some experience in budgeting, menu planning, team building and purchasing.
? Position requires the individual to work extensive hours on nights, weekends and Holidays.
Physical Demands:
? Requires the individual to spend long periods of time on their feet, walking, standing and stooping.
? Must be able to pick up and carry the equivalent of fifty-pound sacks as needed.