The Los Angeles Country Club
Executive Sous Chef
The Los Angeles Country Club, Los Angeles, California, United States, 90079
Job Details
Job LocationThe Los Angeles Country Club - Los Angeles, CA
Salary Range$90,000.00 - $96,000.00 Salary
Description
Position summary:
Assist the executive chef with managing the day-to-day culinary operations throughout the LACC campus; along with recruitment, long term planning and achievement of financial goals of the department. This will be accomplished through supervision, accountability, development and training of staff. Ensures a high level of standards are met at all times with member and guest experience, cost control, appropriation of funds with a focus on high levels in both food and kitchen safety. The Executive Sous chef will take an active role in menu development and F&B Programing supported by fundamentals with an engaging creative approach.
Position Responsibilities:Menu and recipe development for all dining outlets, banquets and special events including holidaysCollaborate with catering team and members, driving exceptional results for catering functionsAssist with Capital Expense planning and procurement, holds self and team accountable to departments budget, continually analyzing labor and food cost through various methods to meet or exceed goalsEvaluates food product to assure the quality standards are consistently attained, supervises production, execution and presentation for all events and a la carte serviceSpear head, develop, plan and execute holiday, themed and club hosted eventsTime Card / Punch edits and labor managementInventory management through daily control and monthly processResponsible for new hire onboarding, ongoing training, evaluating and supervising personnel, including OSHA and Health Ordinance training requirements. This position maintains proper personnel records including yearly reviews, changes in employment status and other human resource related issues. These records will be submitted to the Human Resources DirectorQuality control in product and efficienciesCreate prep and production list, drive results through accountabilityAssist with employee caf menu development helping ensure a high daily standard of quality, cleanliness and overall guest experienceGive direction to cooks and dishwashers in order to achieve established goals, while fostering a positive cultureOrganizes and prioritizes multiple projects to meet deadlines as assigned by the Executive ChefProactive, creative and flexible when it comes to problem solvingPractice safe and sanitary food handling and preparation proceduresComplies with departmental policies as well as club rules, regulations and polices set forth in the employee handbook.Takes direction from Executive Chef and Assistant General Manager when necessaryLearns, understands and executes all stations including but not limited to; saut, grill, garde manger, sides/ pizza stations, pastry and course cafesTakes an active role in shaping kitchen culture under the direction of the Executive ChefCreates relationships with members to deliver highly personalized servicePerforms other kitchen duties and projects as assigned by the Executive Chef
Qualifications
Qualification Standards:
Food Handler's certification is requiredExcellent communication skills both written and verbalProficient in MS Office, including Outlook, Word and Excel and other PC programsMust demonstrate and have high level of cooking techniques and general culinary knowledgeMust demonstrate and have high level of food safety knowledgeMust be able to operate cooking equipment safelyMust have professional appearance and communicate with members in a professional wayPrecision with executing fundamental cooking techniquesKnowledge and understanding of a broader scope of cuisines and cooking techniquesEducation:High school diploma or GEDCulinary school preferredExperience:5 or more years working on the line8 or more years fine dining club experience or equivalent3-5 or more years at Sous Chef levelPhysical Demands:
For a 40 hour work week14 hours of standing14 hours of walking12 hours of repetitive movement- Cutting, bending, squatting, stooping, scrubbing, pushing, pulling, stirring, reaching, lifting, sitting, writing
Grooming:
All employees must maintain a neat, clean and well-groomed appearance per club and County Health Department standards. Chef's attire required
Job LocationThe Los Angeles Country Club - Los Angeles, CA
Salary Range$90,000.00 - $96,000.00 Salary
Description
Position summary:
Assist the executive chef with managing the day-to-day culinary operations throughout the LACC campus; along with recruitment, long term planning and achievement of financial goals of the department. This will be accomplished through supervision, accountability, development and training of staff. Ensures a high level of standards are met at all times with member and guest experience, cost control, appropriation of funds with a focus on high levels in both food and kitchen safety. The Executive Sous chef will take an active role in menu development and F&B Programing supported by fundamentals with an engaging creative approach.
Position Responsibilities:Menu and recipe development for all dining outlets, banquets and special events including holidaysCollaborate with catering team and members, driving exceptional results for catering functionsAssist with Capital Expense planning and procurement, holds self and team accountable to departments budget, continually analyzing labor and food cost through various methods to meet or exceed goalsEvaluates food product to assure the quality standards are consistently attained, supervises production, execution and presentation for all events and a la carte serviceSpear head, develop, plan and execute holiday, themed and club hosted eventsTime Card / Punch edits and labor managementInventory management through daily control and monthly processResponsible for new hire onboarding, ongoing training, evaluating and supervising personnel, including OSHA and Health Ordinance training requirements. This position maintains proper personnel records including yearly reviews, changes in employment status and other human resource related issues. These records will be submitted to the Human Resources DirectorQuality control in product and efficienciesCreate prep and production list, drive results through accountabilityAssist with employee caf menu development helping ensure a high daily standard of quality, cleanliness and overall guest experienceGive direction to cooks and dishwashers in order to achieve established goals, while fostering a positive cultureOrganizes and prioritizes multiple projects to meet deadlines as assigned by the Executive ChefProactive, creative and flexible when it comes to problem solvingPractice safe and sanitary food handling and preparation proceduresComplies with departmental policies as well as club rules, regulations and polices set forth in the employee handbook.Takes direction from Executive Chef and Assistant General Manager when necessaryLearns, understands and executes all stations including but not limited to; saut, grill, garde manger, sides/ pizza stations, pastry and course cafesTakes an active role in shaping kitchen culture under the direction of the Executive ChefCreates relationships with members to deliver highly personalized servicePerforms other kitchen duties and projects as assigned by the Executive Chef
Qualifications
Qualification Standards:
Food Handler's certification is requiredExcellent communication skills both written and verbalProficient in MS Office, including Outlook, Word and Excel and other PC programsMust demonstrate and have high level of cooking techniques and general culinary knowledgeMust demonstrate and have high level of food safety knowledgeMust be able to operate cooking equipment safelyMust have professional appearance and communicate with members in a professional wayPrecision with executing fundamental cooking techniquesKnowledge and understanding of a broader scope of cuisines and cooking techniquesEducation:High school diploma or GEDCulinary school preferredExperience:5 or more years working on the line8 or more years fine dining club experience or equivalent3-5 or more years at Sous Chef levelPhysical Demands:
For a 40 hour work week14 hours of standing14 hours of walking12 hours of repetitive movement- Cutting, bending, squatting, stooping, scrubbing, pushing, pulling, stirring, reaching, lifting, sitting, writing
Grooming:
All employees must maintain a neat, clean and well-groomed appearance per club and County Health Department standards. Chef's attire required