Overview
Job Summary: We are looking for a dynamic #2 that will work closely with the Executive Chef to supervise, maintain, and organize the daily culinary operations. The qualified candidate will have a verified track record of restaurant, catering, hotel, and/or country club experience. This person must be highly focused on food quality, professional behavior, organization, and sanitation. The Sous Chef will be expected to work as needed to cover business needs and ensure the kitchen runs smoothly in the absence of the Executive Chef.
This is a full time position with full benefit package of vacation, sick, 401k with up to 5% match, Medical,
Dental, Vision, Life insurance coverage.
Education and Experience:
a. A minimum of three years of supervising experience in a high-volume restaurant.
b. Ability to multi-task and balance/prioritize work.
c. Knowledgeable in health and sanitation guidelines as well HAACP compliance
d. Ability to obtain a food Handlers Card.
Certificates/Licenses: ServSafe Certification
Language/Communication: Ability to read, write and speak English is required.
Job Duties and Responsibilities: Assist the Executive Chef with all of the tasks listed below.
a. Coordinate and control all functions of the kitchen including banquet operations.
b. Supervise and lead culinary team in best practices to achieve optimal quality of food and service.
c. Oversees daily inventory of food product and ensures timely ordering and receiving.
d. Hands on management of daily operations. Implements and directs all departmental policies and
procedures to culinary team. Assures compliance with all state and local Health Department
regulations.
e. Perform weekly and monthly inventory. Responsible for controlling accurate and consistent food
costs.
f. Foster vendor relationships while ensuring competitive prices. Must be able to keep up with market
trends.
g. Plan and maintain all Dining Room, Bar and Catering menus. Analyze menu and food cost while being
mindful and receptive of the menu aspirations of the community. Must be responsive to seasonal menu
changes.
h. Partners with Catering Manager on developing Catering menus. Supports and assists Catering
Manager with special events and banquets.
i. Ensure that proper hiring, training, and termination procedures are being followed.
j. Provide coaching and counseling to culinary team. Provide training and guidance when needed and
cultivate favorable practices.
k. Oversee scheduling of culinary team to achieve maximum production while adhering to budgetary
constraints. Knowledgeable of labor forecasting and anticipating business fluctuations.
l. Champion passionate and prompt assistance to all community members with consideration of Lake
Wildwood standards.
m. Because of the fluctuating demands of the Club’s operation, it may be necessary that each employee
perform a multitude of different functions; therefore, as an essential part of this job, the Chef will be
expected to help others when the occasion arises, just as other employees are expected to help.
Accordingly, the Chef may be expected to perform other tasks, not specifically addressed above.
Salary range: $52K to $62K
How to Apply: Interested candidates may submit an employment application / resume to
hr@lwwa.org or by fax to (530) 798-5387. An employment application may be obtained from the
Lake Wildwood Association website at www.lwwa.org Employment applications / resumes will be
accepted until all position are filled.