Executive Sous Chef

Troon Golf, L.L.C.

Tuscaloosa, AL

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JOB DETAILS

SKILLS

Budgeting, Cook Dishes, Food Preparation, Food Production, Food Quality, Food and Beverage Industry, Forecasting, Health Department, Operational Measurement, People Management, Problem Solving Skills, Production Control, Profit & Loss, Quality Management, Regulations, Restaurant, Safety/Work Safety, Sanitation, Seafood Department, Training Program Development, Volume Planning

LOCATION

Tuscaloosa, AL

POSTED

30+ days ago

NorthRiver Yacht Club is excited to announce the exceptional career opportunity of Executive Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.Key Responsibilities of the Executive Sous Chef:* Oversees all food productionoperations 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 Sous Chef:* 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.

About the Company

Troon Golf, L.L.C.

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