Executive Sous Chef
Job Description Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation and presentation of all menu items and proper handling/storage of all food items in accordance with best practice standards and sanitation/health regulations. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. GENERAL FUNCTIONS · Reports to Executive Chef · Performance evaluation by Executive Chef · Assist Executive Chef with ordering, scheduling, inventory, menu development including cost controls, recipes, food production schedules and production · Responsible for supervision of all food preparation, safety and sanitation of food facilities and equipment. · Performance evaluation by Executive Chef · Assist with supervision of culinary professionals, including all Chefs (ie. Pastry Chef, Banquet Chef, and Sous Chef(s)), cooks, and utility personnel Interview and hire kitchen staff with the Executive Chef. · Coordinate with Club staff and members as appropriate. · Assist with the hiring and training of food service personnel in all outlets of the Club. MAJOR SPECIFIC DUTIES · Run daily lineup and kitchen staff meetings. · Provide general supervision in the kitchen, first and second floor pantry, their functions and personnel. · Make recommendations for maintenance, repairs and upkeep of kitchen. · Supervises all food operation (a la carte and banquet). · Control and edit the kitchen staff time and attendance. · Ensure proper staffing for maximum productivity and high standards of quality. · Maintain an inventory of all food products on hand. · Provide daily, weekly, and monthly food inventory cost. · Create seasonal menus (Fall - September, Winter - November, Spring - April). · Provide individual party costs (food and staff cost ). · Assist with labor and budget monitoring. · Conduct training of subordinate personnel. · Plan for, select and order all food supplies. · Supervise all food deliveries and verify the accuracy of the food delivered against the invoices. · Assures that food stocks are consumed on the first in first out method. · Review menu items' popularity and make recommendations for menu changes. · Plan and prepare Club dining room menus. Interact with the Dining Room Manager, Catering Director and other Front of House Managers to assure that implementation of food service meets high standards of the Club. · Analyze food cost/profit margins and makes recommendations when adjustments are needed. · Monitor, review and analyze positive and negative trends and make recommendations to the Executive Chef. · Assure that all walls, ceilings, storage areas and accesses to the kitchen and the pantry area meet safety and sanitation requirements. · Assure that a standard of sanitation is maintained to be in compliance with the District of Columbia Code. · Maintain a file of all District of Columbia inspection reports with a notation of action taken to correct any deficiencies noted. · Responsible for scheduling of proper maintenance for all kitchen and pantry equipment to assure proper operation, safety and compliance with the fire insurance requirements. · Obtain Serv Safe and Washington DC Food Service License. · Coordinate schedule of proper rodent and insect control measures in the kitchen and pantry areas. · Submit budget requirements to Executive Chef for kitchen equipment and maintenance needs. · Responsible for all safety measures and safety instruction to kitchen staff. · Plan and prepare employee meals. · Develops and prepare kitchen staff weekly work schedules and post copy in the kitchen. Provides copy and review with Executive Chef. · Assures security of foods stocks and of accesses to basement/ kitchen area. · Complete/delegate organizational tasks assigned by the Executive Chef. · Perform other duties as may be assigned by the Executive Chef. JOB REQUIREMENTS: · History of professional and continued education is preferred · Professional appearance and presence a must · Minimum 5 years management experience, including scheduling, ordering and inventory analysis · Experience in Banquet and A la Carte operations · Must be highly self motivated · Must have a good basic knowledge of Classical and Ethnic Cuisines · Must have a strong work ethic and be very organized, honest and ethical Passion for the advancement and further education of Culinary Arts Company Description The Sulgrave Club is an 85 year old private women's social club. A rich history of serving superior cuisine accompanied by interesting programs featuring leaders from the world stage drives our mission. The Club functions as a boutique hotel with fine dining and is set in a formal, old world atmosphere while delivering superlative fresh, local offerings in a very modern, yet classic way. Many of our employees have been with the Club for 10, 20 and even 30 years. A superior benefits package is offered with the position.