Executive Sous Chef

Description

The Executive Sous Chef of Bellerive Country Club (“Bellerive”) is responsible for supporting and overseeing food production across Bellerive’s dining operations and events. Supervises Culinary Team Members and supports the execution of culinary concepts and standards. Maintains the highest professional food quality and sanitation standards. Develops skills in a member-focused environment where Team Members are led by example. Works closely with other departments to ensure Bellerive’s strategic plan and goals are met.

Core Four Competencies:

• •Design and craft exceptional culinary menus and specials across diverse dining formats, delivering unforgettable Member experiences through collaboration, creativity, and innovation.
• •Recruit, mentor, and empower a dynamic culinary team, fostering a culture of excellence, positivity, and professional growth that drives high performance.
• •Uphold the highest health and safety standards while streamlining food production processes, reducing waste, and ensuring efficient, cost-effective operations.
• •Proactively engage with feedback, support the pairing of food and wine, and infuse current and innovative trends to consistently exceed expectations and create lasting memories.

Job Responsibilities:

• •Provide primary culinary development and guidance for casual and upscale dining outlets, Member dining, and private events. Plans menus and specials for all food outlets and special occasions and events. In some instances, may delegate planning to subordinate(s) as appropriate for growth while maintaining appropriate oversight. Establishes and ensures that controls are in place to minimize food and supply waste and/or theft.
• •Develops and drives the presentation of action stations and buffets and collaborates with the Executive Chef and/or the Director of Catering on design and execution.
• •Collaborates with the Executive Chef and Director of Catering to ensure the best Member experience possible. Supports food and wine pairing and collaborates with the Sommelier on wine-focused events and experiences.
• •Collaborates with the Executive Chef and/or the Director of Catering on food production aspects of special events planned. Organizes and prepares proactively to support successful event execution and a high-quality Member experience.
• •Stays current on culinary trends, techniques, and industry practices to continually enhance the dining experience of Members and guests.
• •Plans and manages the Team Member meal program to ensure an adequate quantity and healthy options, promoting a positive experience and ensuring Team Members feel they are Bellerive’s greatest asset.
• •Responds to constructive Member feedback and requests by adjusting offerings as appropriate or working with the Food and Beverage (F&B) team to consider options.
• •Fosters a positive culture/work environment both in the kitchen and as part of the greater Clubhouse/campus operations. Promotes an atmosphere where FOH staff feel informed and educated on specials and food-related items.
• •Assists with recruiting, hiring, onboarding, training, scheduling, supervising, coaching, and evaluating Team Members, as assigned and in accordance with Bellerive policies and applicable law.
• •Schedules and coordinates culinary operations to ensure food is prepared and delivered in a timely, efficient, economical, and technically appropriate manner.
• •Establishes and maintains the kitchen and surrounding areas in a manner that meets Bellerive’s standards and health code regulations. Implements safety training programs, manages OSHA-related aspects of kitchen safety, and maintains Safety Data Sheets (SDS) in an easily accessible location.
• •Motivates and provides training, cross-training, and professional development opportunities for all kitchen staff.
• •Completes other duties as assigned by the Executive Chef or other members of Bellerive’s leadership team

Requirements

Job Requirements:

• •Must have the ability to ensure that high standards of sanitation, cleanliness, and safety are always maintained throughout all kitchen and Back of House (BOH) workspaces in accordance with Bellerive standards and applicable health and safety requirements.
• •Must have the ability to balance multiple projects and have strong project and time management skills. Must possess strong attention to detail.
• •Must display an aptitude for working in a fast-paced environment with a demonstrated ability to work autonomously, take direction, and exercise good judgment. Must have the ability to reason and apply common-sense understanding to situations encountered.
• •Must have a high level of professionalism and interpersonal skills in order to communicate and work well with employees at all levels within the organization and maintain all information in the strictest confidence. Must use tact and diplomacy when dealing with others.
• •Ability to read, write, and communicate in fluent English; compose documents in the appropriate business style using correct grammar and spelling; communicate clearly using proper grammar and diction over the telephone.
• •Ability to simultaneously process routine daily functions, resolve sensitive issues, and complete complex assignments utilizing above-average critical thinking skills.
• •Ability to travel as required/necessary for business-related activities, training, or events, when applicable.
• •The physical demands described below are representative of those necessary to perform the essential functions of the position. The position requires regular movement throughout kitchen, dining, storage, and events areas; standing and walking for extended periods; and the ability to lift, carry, push, and/or pull items weighing up to fifty (50) pounds, with or without reasonable accommodation. The position may require working in varying temperatures, including refrigerated, heated, and outdoor environments, as applicable to the job duties.

Qualifications / Education:

• •Bachelor’s Degree in Culinary Arts and/or other Hospitality Management degree and eight (8) years of food production and management experience; or fifteen (15) years of relevant experience or any equivalent combination of experience and training that provides the required knowledge, skills, and abilities is required.
• •Professional culinary or hospitality association membership or affiliation is preferred.
• •Food safety certification is required or must be obtained within a reasonable period of time after hire.
• •Prior experience working in a private club atmosphere is preferred.