NorthRiver Yacht Club is excited to announce the exceptional career opportunity of Executive SousChef.
Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.
Key Responsibilities of the Executive SousChef:
• Oversees all food production operations at the facility and ensures the production of consistently high quality food for all the restaurant outlets. • Implements and maintains control procedures within the department, including daily food production charts, steak inventory and seafood charts, standardized recipes, use records, food costing sheets. • Creates, maintains and updates menu specifications, recipes and pictures, and production forecasts. • Maintains and evaluates existing food concepts as well as the developing of new ones to ensure the highest quality of food and profitability. • Inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products in order to maintain the highest standard in the preparation of all menu items. • Participates in long and short-term goals to achieve budgetary objectives for the Food and Beverage department. • Maintains a quality sanitation program in all areas. • Monitors to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations. • Prepares requisitions for supplies and food items for production. • Monitors all equipment in the kitchen to ensure cleanliness and proper working condition. • Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment operation and safety measures. • Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems. • Manages department members that may include, but is not limited to: Cooks and Stewards. • Assures that effective orientation and training are given to each new associate. • Develops ongoing training programs. • Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. • Incorporates safe work practices in job performance. • Regular and reliable attendance. • Performs other duties as required.
Minimum Qualifications for the Executive SousChef:
Associate's degree (AA) or equivalent from two-year college or technical school; or two to three years related experience and/or training; or equivalent combination of education and experience.
Other Qualifications:
Must have Food Safety and Sanitation Training. Possesses knowledge of accepted sanitation standards and applicable health codes.