Executive Sous Chef, Private Golf Club, Sanibel, FL, up to 110k

Description

The Sanctuary Golf Club, a prestigious Member-owned private golf club located on Sanibel Island, FL is looking for an experienced and talented Executive Sous Chef to join our team!

The Executive Sous Chef will be a dynamic and accessible leader for the staff and “set the pace” as an example to all employees. They will have a very high degree of integrity and be among the best in the industry, possessing all the requisite culinary skills, leadership qualities and personal traits suited for a premier private club.

As Executive Sous Chef, you will partner with the Executive Chef to produce world-class cuisine for three distinct outlets: fine-dining, casual grill, and high-touch banquet operations. You’ll be a working leader—mentoring staff, refining systems, and safeguarding the standards that define “extraordinary experiences” for our Members.

SCHEDULE: FULL TIME, YEAR ROUND, flexible hours are required. Must work days, nights, weekends and holidays. Peak season October - May with full a la carte, plus heavy banquet volume; Summer (June - September) the restaurant remains open with limited service and limited special events.

The Sanctuary Golf Club's benefits include:

• SALARY up to 110K
• Annual performance-based reviews with merit increase and bonus eligibility
• Medical and life insurance coverage
• 401(k) plan with generous match
• Paid toll(s), if applicable
• Paid Time Off
• Employee meals
• Employee golf privileges and merchandise discounts
• Health club membership and other employee incentives!

Requirements

• Direct daily production for à la carte, banquets, and events.
• Responsible for training of Culinary staff on new menu items, menu descriptions and kitchen procedures.
• Works closely with the Executive Chef on menu development, implementation, themed buffets, food and labor cost controls and reports, product ordering, and human resource related issues.
• Create seasonal menus and weekly features that showcase fresh Gulf-coast product.
• Oversees production staff to ensure adherence to recipes with the use of prep list, as well as adherence to butchering guidelines (tracking yields).
• Train and evaluate culinary and stewarding teams; uphold ServSafe, HACCP, and Club SOPs.
• Assures the highest level of quality and consistency with regular inspections of cooks station organization, mise en place, and sanitation.
• Ability and willingness to perform the responsibilities of other culinary positions, including food preparation and production.
• Maintains constant communication with the Executive Chef regarding existing food inventories and loss prevention; assists with monthly inventory counts.
• Responsible for maintaining the highest sanitation level in the culinary department by enforcing weekly and daily audits and closing lists.
• Responsible for adhering to all state, county and city sanitation standards; must train and uphold standards with the other department BOH staff on proper food handling and sanitation procedures daily.
• Acts as Chef-in-Charge when the Executive Chef is off-property.
• Oversees the production of offsite Club events including special events.
• Attends required meetings and performs other duties as assigned by the Executive Chef.

Education, Experience, Other Requirements

• Minimum 5 years in a culinary leadership role (Sous Chef or higher).
• At least 3 years in a private country-club or equivalent luxury environment.
• Graduate of an accredited culinary school OR certified culinary apprenticeship.
• Professional certification at the Sous Chef level or above (ACF CSC/CEC or equivalent) strongly preferred.
• Certification from American Culinary Federation or other hospitality association, or ready to obtain certification.
• Michelin Star or equivalent experience preferred.
• Proven skill in all facets of a professional kitchen including, garde manger, pastry, restaurants and banquets.
• Ability to embrace the culture of the Club and ensure the highest standards of food production are executed daily.
• A person of exceptional “character” – motivated, energetic and friendly, and ready to make a commitment of loyal service to the Club’s management, Staff and Members.
• A strong team player who enjoys a hands-on approach, the ability to work with a variety of skill levels and diverse workforce to foster an atmosphere of cooperation and accomplishment.
• Command of classical and contemporary techniques; passion for mentoring and consistency; a critical eye for detail.
• Maintains a professional appearance, demeanor and attitude at all times, even under pressure.
• A innovative leader with a growth mindset who leads by example and is courteous, respectful and accountable.
• Excellent verbal and written communications skills; fluent in English with some understanding of Spanish and Creole, preferred.
• Reliable transportation and ability to commute to Sanibel Island (or relocation to the Sanibel/Fort Myers area).
• Current ServSafe Food-Protection Manager certification.
• Impeccable and verifiable references.

Physical Requirements and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Working with and exposure to industrial equipment including heat, flame, cold storage and similar kitchen-related hazards.
• Able to meet and perform the physical requirements and to work effectively in an environment which is typical of this position.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid, noisy and fast-paced environment.

REPORTS TO: Executive Chef

SUPERVISES: Culinary Staff

POSITION TYPE: Salary Exempt

The Sanctuary Golf Club is an Equal Opportunity Employer, Drug and Alcohol-Free Workplace and participates in E-Verify.