Executive Sous Chef in Cincinnati, Ohio at Western Hills Country Club

About the Opportunity

We are currently seeking a Sous Chef/ Kitchen Manager to join our team in Cincinnati, Ohio, on a full-time basis. The ability to work evenings, weekends and flexible hours is required.

A successful candidate will possess a passion for food and beverage operations. Provide effective communication to a diverse team. They are able to teach and project their passion for success, and a desire to creatively stretch the envelope for our member’s dining experience by producing incredible cuisine.

About Western Hills Country Club

Western Hills Country Club provides unparalleled golf and social amenities with a commitment to service in an exclusive and fun environment.

We provide full-service indoor and outdoor dining, catering and banquets, and creative member events. Our commitment to quality and excellence provides a stunning home away from home for every member to enjoy time with family, friends, and business associates.

Our reputation and success are truly driven by our diverse internal team, who are committed to meet and exceed each of our member's unique needs and requirements. We are proud to evolve in a family-like culture where everyone's opinion is heard and valued.

Reports to: Executive Chef

Supervises: All Culinary and Snack Shack Staff

Availability Requirements: Week & Weekend Nights, Holidays

Operational Days: Open Tuesday-Sunday (Mostly Closed on Mondays)

January-March only open Thursday-Sunday

Pay: $64k-$70k (based on experience)

Education and/or Experience

• A degree from post-secondary and/ or certification in a culinary arts program. (preferred)

• 3-5 years of experience as a Cook, Sous Chef or Kitchen Manager with a proven track record of growth.

• Management experience of hiring staff, coaching, performance management of daily operations, discipline and counseling, is required.

Job Knowledge, Core Competencies and Expectations

• Must be familiar with and have worked with all kitchen equipment.

• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.

• Ability to effectively supervise all kitchen food production employees in the absence of Executive Chef.

Job Summary (Essential Functions)

Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained.

Job Tasks/Duties

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.

• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.

• Consistently maintains standards of quality, cost, presentation, and flavor of foods.

• Assisting the Executive Chef with budgeting and planning effectively, monitoring actual financial results, and taking corrective action as necessary to ensure financial goals are met.

• Makes recommendations for maintenance and repair of the kitchen equipment.

• Prepares reports, arranges employee schedules, menus costs, and performs other administrative duties as assigned by the Executive Chef.

• Consults with dining service personnel during daily line-ups.

• Assists in maintaining security of kitchen, including equipment and food and supply inventories.

• Assists in food procurement, delivery, storage and issuing of food items.

• Expedites food orders during peak service hours.

• Checks that everything is prepared & in place before service time and inspects presentation of food items to ensure that quality standards are met.

• Reports all member and guest complaints to the chef and assists in resolving complaints.

• Attends manager and staff meetings as needed.

• Performs other appropriate tasks assigned by the Executive Chef.

Desired Certifications

• Food safety Certification of Ohio Department of Health.

• Serve Safe Certification.

Physical Demands and Work Environment

• Required to stand for long periods, walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, reach, and twist.

• Push, pull or lift 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid, and noisy environments.

Benefits

• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off & Holidays
• Vision insurance