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Executive Sous Chef Country Club
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | New Castle, DE New Castle, Delaware |
About this job
Upscale casual, contemporary dining, serving creative American Cuisine.
110 seat dining room serving lunch weekdays, dinner Wednesdays thru Saturdays, Sunday Brunch and banquets serving 50 to 250 guests.
RESPONSIBILITIES:
Full responsibility for the BOH of this department.
Manage the standards and procedures for entire culinary operation.
New menu concepts and development for dining room and banquet with recipes.
Preparation, presentation and delivery that meet or exceed service, consistency, product quality standards.
Inventory control, product flow and rotation, regular reporting, analysis of food cost, menu pricing, purchasing, food cost controls within budget.
Manage a culinary staff of 7-10.
Staff training, daily presentation and specials, coaching, discipline, evaluations.
Reports to: Executive Chef
QUALIFICATIONS:
3+ years experience in the finer dining and banquets.
Proficient in food preparation, creative menu development, design and implementation.
Managing a small staff in executing food preparation techniques, presentation and sanitation methodology.
Strong leadership and effective communications skills with team and guests.
Flexibility with seasonal business from 45 to 55 hours a week. Typically, Sun. and Mon. or Mon. and Tues. off.
110 seat dining room serving lunch weekdays, dinner Wednesdays thru Saturdays, Sunday Brunch and banquets serving 50 to 250 guests.
RESPONSIBILITIES:
Full responsibility for the BOH of this department.
Manage the standards and procedures for entire culinary operation.
New menu concepts and development for dining room and banquet with recipes.
Preparation, presentation and delivery that meet or exceed service, consistency, product quality standards.
Inventory control, product flow and rotation, regular reporting, analysis of food cost, menu pricing, purchasing, food cost controls within budget.
Manage a culinary staff of 7-10.
Staff training, daily presentation and specials, coaching, discipline, evaluations.
Reports to: Executive Chef
QUALIFICATIONS:
3+ years experience in the finer dining and banquets.
Proficient in food preparation, creative menu development, design and implementation.
Managing a small staff in executing food preparation techniques, presentation and sanitation methodology.
Strong leadership and effective communications skills with team and guests.
Flexibility with seasonal business from 45 to 55 hours a week. Typically, Sun. and Mon. or Mon. and Tues. off.
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