About The Club and Club Community: Five extraordinary championship golf courses designed by legendary architects Arthur Hills and Tom Fazio, an 18-court tennis complex w four pickle ball courts, two welcoming and distinctive clubhouses, and a Lifestyle Center featuring a state-of-the-art fitness center, spa and salon, along with world-class dining come together to make Bonita Bay Club the leading country club in Southwest Florida.
Bonita Bay Club is owned and governed by its members and offers various categories of membership both for the golf and sports enthusiasts, especially well-suited for the active Bonita Bay resident and exceptional club dining!
Position Summary: The Executive Sous Chef is expected to be a leader in the main clubhouse, setting a positive example and tone for all other team members of professionalism, proper cooking technique, flavor evaluation, punctuality, and proper mise en place. Strict attention to culinary details, sanitation, organization, staffing levels and enforcing Club/Kitchen standards are core yet basic requirements.
The Executive Sous Chef shall work closely with the Executive Chef and will primarily be responsibility for overseeing, assisting and supervising preparation, production, and service of all food served in four (4) a la Carte restaurants and Banquet operations at the Main Clubhouse. The Executive Sous Chef shall also foster and promote the company’s culture, mission and philosophy. In the absence of the Executive Chef, the Executive Sous Chef will assume all duties and responsibilities of the Executive Chef. It is important to act as a team leader, motivating for both FOH and BOH teams, thus strong interpersonal skills, a clear communicator, and being part of something bigger that self are essential qualities.
Primary Functions and Duties:
- Works in partnership with Executive Chef advancing standards, menu evolution, innovation and overall sanitation standards.
- With presence, is accessible to culinary team members, inspecting standards and mentoring team members to grow to full potential.
- Coaches, Trains and Mentors Clubroom Sous Chef, Banquet Sous Chef, Hearth Room Sous Chef and Soup/AM Kitchen Manager.
- Conduct Annual Reviews of Clubroom Sous Chef, Banquet Sous Chef, Hearth Room Sous Chef and Soup/Am Kitchen Manager.
- Assist and act as a resource for Menu, Feature and Recipe writing
- Inspects all kitchens throughout the day and assists as necessary where production demands and service needs dictate.
- Attends Weekly Meetings with Executive Chef and outlets chefs to discuss Menus, Features, and overall production standards.
Additional Information:
- Annual food sales at $3.3M; total F&B Sales $4.75M; Growing to $6M.
- The Food cost is 45% with a sales mix of 65% a la carte 35% banquets.
- The Executive Chef 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 sales volume.
- Six Private Party Rooms that can seat between 6 and 600 guests.
- The Executive Sous Chef manages four (4) supervisors including the Clubroom, Banquet and Hearth Room Sous Chefs along with the Soup/Am Supervisor. The Executive Sous Chef will work closely with additional management team members including the Clubhouse Manager, Assistant Clubhouse Manager, Food & Beverage Manager, Catering Sales team, Purchasing Manager and Chief Steward.
The club will hire a proven self-starter, ideally an ACF Certificated as CCC or higher preferred is actively pursuing advanced certification, and mature to take command in the absence of the Executive Chef.
If you are interested in joining a team of culinary professional in an exceptional culinary culture, innovation and foodservice standards, send us your resume along with a note. The Club offers a compensation package including a competitive base salary commensurate with experience and skill, ACF dues, health & life insurance and 401k. Work with DMA, a team of proven culinary professionals to help advance your career. Upload your resume, which may also include a cover letter and supporting information including menu examples, pictures, personal website, etc. Click Here: