Executive Sous Chef

Position Title: Exécutive Sous Chef

Department: Culinary Operations

Division: Food and Beverage

Reports to: Executive Chef ➔ Food and Beverage Director

Supervises: Restaurant Line Cooks, Stewards & Banquet Staff

Company Summary: With over a century of rich history, the Grosse Pointe Yacht Club stands as a proud symbol of tradition, camaraderie, and a love for life on the water. While honoring our legacy, we also embrace a spirit of innovation driven by a desire to enhance our member experience in every way possible. We seek dedicated individuals who share our passion for hospitality and aspire to make a meaningful impact in our community. Whether you're a professional exploring a long-term career, seeking supplemental income, or a local resident looking for a fun summer job—we invite you to consider charting your course with us.

Position Summary: This position is responsible for managing the à la carte food service in our restaurant dining rooms, serving as a senior leader in our kitchen. The Executive Sous Chef will oversee the culinary team during the evenings and act as the expeditor during peak business hours, ensuring high-quality food preparation and impeccable service standards. This role involves coaching and developing team members with a hands-on approach to culinary excellence and organizational prowess, consistently delivering memorable dining experiences.

This individual also exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high-quality product with an appetizing presentation. Works to continually improve member and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

Qualifications:

• Minimum high school diploma or equivalent experience


• 4 or more years of experience preferred


• Two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major


• Ability to work flexible hours, including key holidays, evenings, and weekends


• Demonstrated strong organizational skills


• Excellent interpersonal and communication skills


• Physical capability to withstand prolonged periods of standing, walking, bending, reaching, and twisting


• Ability to consistently lift over 50 lbs


• Valid driver’s license and a clean criminal record 

Duties:

• Serve as a positive role model by:
  
  
  
  • Embodying Club values and high standards that all members and staff are expected to uphold
  
  
  • Effectively utilizing the various digital platforms used by the Club
  
  
  • Maintaining a collaborative and friendly demeanor while working to improve the member experience
  
  
  • Always representing the Club well
  
  
  
  

• Provide key assistance to the Club by: 
  
  
  
  • Leading and managing the evening culinary team to exceed the expectations of members and their guests
  
  
  • Assisting in the creation of menu items and specials, while ensuring quality and consistency
  
  
  • Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
  
  
  
  

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  • Assists in determining how food should be presented and creates decorative food displays.
  
  
  
  

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  • Supervising line cooks and ensuring that kitchen operations are running smoothly, as well as banquets and events
  
  
  • Maintaining constant awareness of restaurant flow and kitchen efficiency to deliver timely service
  
  
  • Overseeing quality, safety, and sanitation standards, ensuring compliance with best practices
  
  
  • Continuously seeking opportunities to enhance skills and knowledge related to culinary and service excellence
  
  
  • Providing coaching, support, and feedback to team members, fostering a positive work environment
  
  
  
  

• Assume responsibility for the department by:
  
  
  
  • Ensuring proper staffing levels while enhancing recruitment efforts
  
  
  • Managing department schedules, ensuring publication at least two weeks in advance, and requesting team timekeeping adjustments
  
  
  • Maintaining proper inventory levels while keeping storage facilities safe and organized at all times
  
  
  • Regularly communicating with the Executive Chef and Food and Beverage Director about issues and ongoing projects
  
  
  
  

• Evaluation criteria include but are not limited to:
  
  
  
  • Successful alignment with Club values and professional standards
  
  
  • Exhibiting a collaborative spirit when working with members and staff
  
  
  • Demonstrating the ability to make appropriate choices, especially in stressful situations
  
  
  • Maintaining good hygiene and a professional appearance
  
  
  • All duties as outlined in this position profile