Job Title: Executive Sous Chef
Department:
Kitchen (BOH) – Dept 50
Job Type:
Salary
Reports to Position:
Executive Chef
Location:
175 Estates Drive, Chico, CA
JOB OVERVIEW
Butte Creek Country Club prides itself on being the premier private club of the North Valley. Established in 1962, Butte Creek has a rich history of excellent golf, fine dining and an exciting social club atmosphere. Butte Creek has been the home course for multiple championship events including US Open Qualifiers, AJGA tournaments, NCAA Division II Championships and many more outstanding tournaments. World renowned course designer Bob Baldock shaped the golf course around two meandering creeks that flow through nine of the eighteen holes on a 7,000-yard well-manicured golf course. Recent club expansions include a brand-new outdoor patio, bocce ball courts, brand new course maintenance equipment, state of the art short game facility and many more upgrades to the clubhouse design. Membership continues to grow both on a social and golf caliber and Members at Butte Creek take great pride in belonging to the only private equity club in the vibrant Chico community.
JOB SUMMARY
The role of the executive sous chef is that of someone who will assist the Executive Chef in all aspects regarding food at the Club. It is a great opportunity for someone who has passion and experience for cooking. This person has either been a sous or jr sous and has confidence with their abilities and knowledge. This person should be fluent in every facet of the culinary business and wants to develop skills and relationships that will build their career and take them to the next level. Here at BCCC we want to build a person’s career and help them develop the skills necessary to one day become a Chef.
ESSENTIAL JOB FUNCTIONS/DUTIES
Assist the Executive Chef and all f&b staff while learning and improving the following:
Line Cook: Cooks breakfast, lunch, and dinner services throughout the week and provides day to day service for members.
Private Wine Dinners: Builds and understands tasting profiles, balance of menu, and strategy.
Catering: Learns and executes setting a table with proper number of chafers, décor, height, colors, etc…
Weddings: Understands timelines and plated vs. buffet vs. action stations.
Outside (On Course) Catering: Interacts with members, guests, and potential members.
Golf Tournaments: Serves 100 to 200+ golfers 3 to 4 times during a 5-to-6-hour round of golf and understands what the needs of each department are to successfully complete the event.
Collaboration Dinners and Local County Needs: Works with other chefs in the Butte County area to design menus for fundraisers, Taste of Chico, etc…
Works Seasonally with Local Farmers: Knows what is growing during what season. Understands the region and selling the best product at its peak life. Understands the food cost benefits.
Team Menu Designs: Works with a close, passionate kitchen team and makes personal ideas and your creative side heard in our ever-changing menus.
Ordering: Uses proper procedure and timing for placing orders through multiple vendors.
Purchasing: Performs upkeep of equipment and supplies.
Receiving: Learns how to properly check in an order and communicates with the vendor and chefs.
Building Schedules: Learns to write a proper schedule using a specific program for an entire team and how to project labor.
Inventory: Performs proper weighing and counting each month of in-house product and determines money spent vs. product sold vs. product on hand.
Preparation Cooking: Learns ongoing proper cooking techniques, the following of recipes, labeling product, and dating product.
Cleanliness of the Kitchen/Organization: Retains a proper food handlers' card and is a leader in keeping our kitchen and work areas spotless.
BEO’s (Banquet Event Orders): Learns how to read a BEO, how to update your personal binder, and schedules time each week to meet with chefs to discuss the upcoming events.
Leadership Training at One-on-One Reviews: Learns about personal growth, receives constructive feedback from chef, and learns how to improve on areas of opportunity.
QUALIFICATIONS
Education: High school Diploma or General Education Degree (GED). Culinary degree is a plus. Knowledge of all kitchen terms and definitions.
Experience: Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.
Certifications/Licenses: Culinary school diploma preferred but not necessary
Requires ability to work various shifts and schedules per week and including weekends and holidays and special events.
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in executing assigned tasks
Familiar with industry’s best practices
Other Knowledge/Skills & Abilities: Ability to read, understand and comprehend documents such as safety rules, operating and maintenance instructions, simple drawings and procedure manuals. Ability to speak and interact with other team members and leadership.
WORKING CONDITIONS
Physical Demands: Required to be physically dexterous, so that you can work on your feet for long hours. YOU WILL WORK WEEKENDS, HOLIDAYS AND EVENTS.
Working Environment: Workers are required to be able to withstand extreme weather conditions indoors/outdoors.
Travel Requirements: None