Executive Sous Chef
ClubCorp
Medina, Minnesota, US
About the Role
ClubCorp - 400 Evergreen Road - Responsibilities: Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality; Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety; Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts; Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines; Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chefs insights and recommendations to build a high-performing team
Responsibilities
- Oversee menu development and meal planning
- Ensure kitchen cleanliness and safety
- Lead kitchen staffing and recruitment
Qualifications
- 2+ years in culinary management
- Certified chef preferred
- experience in kitchen operations
Required Skills
menu planning
cost control
staff leadership
inventory management
food safety
Keywords
Executive Sous Chef
culinary management
kitchen leadership
restaurant operations
food safety
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