Job Description
Job Description
The Senior Sous Chef (SSC) at The Tree Farm reports directly to the Executive Chef. They are responsible for all food production including a la carte, family style dining, and other offerings. He or she develops daily menus, food purchase specifications, and recipes; trains, mentors, and supervises the production team; monitors and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards. They are part of the culinary leadership team.
INITIAL PRIORITIES OF THE SENIOR SOUS CHEF
• Strong administrative experience with branded and luxury organizations.
• Gain the culinary team's trust, as well as evaluate and continue to develop, train, and mentor the staff while promoting fairness and consistency within.
• Collaborate with the FOH team, driving exceptional results for all food and beverage offerings
• Assist 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 goals.
• Spearhead, develop, plan, and execute themed events.
• Inventory management through daily control and monthly process.
• Evaluate food product to assure the quality standards are consistently executed, supervises production, execution, and presentation for all events and a la carte service.
• Menu and recipe development for all outlets, and other unique Tree Farm dining locations.
• Continue to focus on delivering consistency and the highest quality for all the culinary offerings
• Create in partnership with EC, innovative and exciting culinary experiences for The Tree Farm members and guests in a la carte and member and private dining events.
• Partner with EC on the culinary dining preferences of the membership.
• Learn local vendors, farmers, etc., to continue the strong tradition of locally sourced, quality ingredients.
• After observing and understanding member and team member needs, support EC’s culinary direction, evaluate and update menus, and deliver new and creative dining concepts and menu options.
LEADERSHIP
· Takes an active role in shaping kitchen culture under the direction of the Executive Chef.
· Take full ownership of trust with them by engaging, observing, learning, and listening to their wisdom, experience, and needs.
· Responsible 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 Director
· Complies with departmental policies, club rules, regulations, and policies set forth in the employee handbook.
· Create a fun collaborative work environment while being “hands-on” when necessary but understanding when to step back and lead the team.
· Proactive, creative, and flexible when it comes to problem-solving.
· Involve the team in the decision-making process of how “work gets done” and create a work environment of mutual respect in which people want to come and participate every day.
· Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of exacting standards of appearance, hospitality, service, and cleanliness of the facilities.
· Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
· Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these exacting standards.
· Work closely with the front-of-house food and beverage managers to ensure a cohesive experience that consistently exceeds the expectations of members and guests.
· Hold daily/weekly team member briefings and line-ups with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. Assist in planning and be responsible for ensuring special Club events are well-conceived and executed.
FINANCIAL
· Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
· Consistently monitor payroll and labor resource allocations to ensure they are in line with financial forecasting and goals. Produce variance reports for monthly financial statements.
· Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
· Embrace the use of systems (including regular inventory processes) and technology to assist in the management of the kitchen and the financial performance of the operation.
· Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met.
· Create, review and approve product purchase specifications and maintain excellent vendor relationships.
CANDIDATE QUALIFICATIONS
• Is an effective and enthusiastic leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to The Tree Farm.
• Has exceptionally strong culinary credentials, good tenure in previous roles, and most importantly, the ability to consistently define and achieve goals and objectives.
• Proficient in MS Office, including Outlook, Word Excel, and other PC programs.
• Has strong management skills with verifiable strengths in inspirational, hands-on leadership, financial performance, and people skills.
• Has strong knowledge of various cooking methods, preparation of soups, sauces, and stocks; butchering; product identification; food purchasing functions; garde manger; exposure to pastry and baking; and can perform all functions of the cooks, leading and training by example.
• Strong administrative and organizational skills, with the ability to meet tight deadlines & manage multiple food outlets.
EDUCATIONAL AND CERTIFICATION QUALIFICATIONS
• Has a minimum of 8 years prior culinary management experience at branded chain restaurants, luxury resorts, hotels, and/or clubs.
• 3-5 years at Sous Chef – leadership level
• Culinary/Hospitality Degree is a plus, not required (Associate or Bachelors)
• ACF Certification is a goal, not required for the Senior Sous Chef (CEC level)
• Must be certified in food safety.