Executive Sous Chef

The Olympic Club, a private member athletic and country club in San Francisco, seeks an Executive Sous Chef for our City Clubhouse. At The Olympic Club, our members enjoy 2 campuses, 19 sports, world-renowned golf courses, exceptional social and athletic programs as well as 18 hotel rooms and 5 Food & Beverage outlets. Our City Clubhouse is located one block from Union Square and within easy walking distance of the Powell Street BART station. Our Lakeside Clubhouse sits next to the ocean on the border of San Francisco and Daly City.

POSITION OVERVIEW:

The Executive Sous Chef will support and assist the Executive Chef in the daily operations of the City Clubhouse Culinary Department which includes a fine dining and casual dining outlet and a large scale banquet food production kitchen.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

• Collaborate with the Executive Chef and a unionized culinary team to prepare food items for banquets, events, a la carte dining and the employee dining room
• Manage and supervise the culinary and service side of the Member Cafe
• Mentor, train, supervise and hold accountable all Culinary Department staff
• Order and inspect all foods and products obtained from purveyors and suppliers to ensure they meet the quality standards and value with an emphasis on seasonal and local
• Ensure quality & consistency in preparation & presentation of menu items
• Ensure compliance with federal, state and local laws regarding health, safety and sanitation regulations, employment practices, Club policies and procedures and union contracts
• Assist Executive Chef with seasonal menu development and new culinary programs
• Train team members on new recipes, standardized production methods, food trends, cooking methods, plating, etc.
• Maintain budgeted monthly food cost
• Regular attendance required based on business expectations and needs
• Adheres to all federal, state, local and San Francisco laws regarding health, safety and employment

NON-ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

• Ensure payroll is completed on time and correctly for all Culinary staff
• Attend management meetings and other meetings as requested by the Club, General Manager or Executive Chef

QUALIFICATIONS REQUIRED:

• Minimum 3 years experience as Executive Sous Chef, Banquet Chef or other kitchen management role overseeing food production and kitchen operations in fine dining and catering at a high-end/upscale hotel or property
• Degree from an accredited culinary school
• ServeSafe certified
• Proven success in managing multiple food and beverage outlets
• Broad knowledge of food, wine, cooking techniques, world cuisines and current trends in the industry
• Highly organized, self-motivated, creative and exceptional team player
• Excellent communicator (both written and verbal) and interpersonal skills
• Proven ability to lead, motivate & develop team members
• Serve Safe or equivalent certification and working knowledge of CalOsha and San Francisco safety, sanitation and health regulations

  
  

QUALIFICATIONS DESIRED:

• Spanish, Tagalog or Cantonese language communication skills
• Previous union experience

BENEFITS:

• Health, dental, and vision insurance
• Life insurance
• Commuter benefit program
• Employee Assistance Program (EAP)
• Lunch and dinner provided daily
• The Olympic Club offers employees free golf on Mondays at our Lakeside campus and a variety of sports and social events for employees throughout the year

Interviews are by scheduled appointment only. All employment offers are pending satisfactory results from a background investigation and pre-employment drug testing. Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

EOE M/F/D/V.