Sous Chef

Property Description:

Located in the north side Chicago suburb of Glenview, The Glen Club is a world-class daily fee golf club with corporate memberships. The facility includes a Tom Fazio-designed golf course and a 50,000 sq. ft. clubhouse that houses a golf shop, locker rooms, a full-service restaurant, spacious banquet facilities, 21 overnight guest accommodations, the Illinois Golf Hall of Fame, Korn Ferry Tour event and is the home of the Illinois Section of the PGA.

Position Summary

Responsible for assisting Executive Chef in all food and pastry production including that used for restaurants, banquet functions and other outlets. This working Kitchen leader assists and helps develop menus, food purchase specifications and recipes. Supervises production team. Assists in developing and monitoring food and labor budget for the department. Maintains highest food quality and sanitation standards.

Essential Duties and Responsibilities

• Schedule and coordinate the work of cooks and other kitchen employees to assure that food production is economical and technically correct.
• Assists in development of recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs. Exercise portion control over all items served.
• Plan menus and menu pricing taking into consideration customer needs, marketing conditions, popularity of various dishes, holidays, costs, and a wide variety of other factors.
• Approve the requisition of products and other necessary food supplies.
• Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.
• Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
• Train food preparation employees regarding safety, sanitation and accident prevention principles.
• Assist Executive Chef in all necessary data for the budget; project annual food and labor costs. Monitor actual financial results and take corrective action where necessary to help assure that financial goals are met.
• Work well with other department heads on prep and execution of Member events, banquets (corporate and social), a la carte (restaurant, beverage carts and halfway house) golf outings and large holiday club functions (Easter, Mother’s Day, Thanksgiving and Brunch with Santa).
• Cook or directly supervise the cooking of items that require skillful preparation.
• Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently attained.
• Plan and manage the employee meal program, if instituted.
• Manage employment activities for kitchen staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
• Perform other duties as appropriate.

Qualifications:

• College degree preferred.
• 6 years culinary experience, supervisory and/or management experience, preferably in the golf industry.
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

Supervises:

All back of the house food and beverage team members.

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

Pay Range:

$65,000 to $75,000 annually

KemperSports Management is an Equal Opportunity Employer