Clubroom Sous Chef – BONITA BAY CLUB
This remarkable gated community features five extraordinary championship golf courses designed by legendary architects Arthur Hills and Tom Fazio. Also, members enjoy an 18-court tennis complex w four pickle ball courts, two inviting clubhouses, a Lifestyle Center featuring a state-of-the-art fitness center, spa and salon, and the centerpiece of the club community is their world-class dining making Bonita Bay Club the leading country club in the Greater Naples, Southwest Florida market.
Position Summary: The Clubroom Sous Chef/Chef de Cuisine is expected to be a leader in the clubhouse, setting a positive example for all other team members in professionalism, proper cooking technique, flavor evaluation, punctuality and proper mise-en-place. Strict attention to culinary details, sanitation, organization and Club/Kitchen standards is a basic requirement.
Job Requirements:
• Works with the Executive Sous Chef and Executive Chef on a daily basis.
• Primary responsibility is overseeing, assisting and supervising preparation, production, and service of food for Clubroom Ala Carte operations.
• The Clubroom Sous Chef conducts taste panels with staff.
• The Clubroom Sous Chef needs to take ownership in the Ala Carte operation and produce a consistent product balancing classic and cutting-edge cuisine with his/her name on every plate served.
• Maintains positive and instructional rapports with kitchen staff and service staff alike.
• Exceptional organizational skills, good work ethic and attention to detail a must.
• Ability to prioritize working under pressure.
• It is important to act as a team leader and motivator for both FOH and BOH staff.
• The ability to demonstrate good judgment, problem-solving, and decision-making skills with required urgency.
• Attends Weekly Meetings with Executive Chef and Executive Sous Chef to discuss Menus, Features, and overall production standards
• The club will hire a proven self-starter – ideally possessing ACF Certification as a CSC or higher and is actively pursuing advancement, personally & professionally – and mature to take command in the absence of the Executive Sous Chef.
Additional Information:
• Annual food sales at $3.3M; total F&B Sales $4.75M.
• The Food cost is 47.5% with a sales mix of 64% a la carte and 36% banquet.
• The EC is supported by five (5) Sous Chefs, a Kitchen Manager and a Pastry Chef is budgeted in 2018.
• There are 47 total kitchen employees (budgeted for 60 in 2018).
• The Executive Chef is supported by a Purchasing Manager.
• There are (2) two Clubhouses plus a Lifestyle and Sports Center
• The Club is supported by 3,800 members whose average age is 70.
• There are (6) well-maintained kitchen with a Capital Replacement plan in place.
• The Club operates twelve (12) months with the majority of business in October – April.
• The Club has seven (7) Ala Carte dining outlets.
• During the off-season there is 70% Reduction in overall volume
• Six Private Party Rooms that can seat between 6 and 600 guests.
• The Clubroom Sous Chef works in close proximity with the Clubhouse Manager, Assistant Clubhouse Manager, Food & Beverage Manager, Purchasing Manager and Chief Steward.
Peaked your interest? The Club offers a competitive compensation plan including a competitive base salary based on experience and skill, performance bonus, ACF dues and Convention, dining allowance, health & life insurance, 401k and other standard perks. Interested individuals should send resumes, a well-conceived cover letter, and supporting information. (A Personal Portfolio is encouraged) in strict confidence. Click Here to upload your information.