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Executive Sous Chef

Company: The Country Club of Virginia
Location: Richmond
Posted on: November 26, 2022

Job Description:

Description
The Country Club of Virginia is seeking a leader with excellent management skills and a passion for food to assume the role of Executive Sous Chef. Primary responsibilities include the management of culinary operations in the club's banquet department, Purchasing department and the James River clubhouse.

The position of Executive Sous Chef at CCV is extremely important. The Club requires a leader with the personal and professional skill sets appropriate to a large and complex foodservice operation. The Executive Sous Chef will always look for improvement while continuing to maintain the high standards of excellence already instilled into the Club's Culinary operation.

Club Profile
Founded in 1908, The Country Club of Virginia is one of America's oldest and finest private, member-owned clubs and has been consistently ranked among America's top country clubs by the Club Leaders Forum. The Club's 7,800 members support 1,111 acres containing two superb clubhouses situated seven miles apart, 54 holes of golf, 24 tennis courts, five squash courts, 30,000 square feet of fitness facilities, and an aquatics complex featuring five swimming pools. In season, CCV employs a staff of more than 700.

As a not-for-profit club with a $40 million plus operating budget, CCV has a very strong financial position, with meaningful capital reserved for regular reinvestment in and expansion of its facilities. The Club's conservative fiscal policies and strong membership base allow for achievable financial expectations and provide operating budgets consistent with its high standards.

Job Requirements:


- Hands-on, leader in the field, being able to mentor, coach, and direct Chef de Cuisines who need to feel empowered under his/her leadership
- A proven record of success in building intern and apprentice programs, as well as the progressive development of supervisors is a must
- The ability to recruit, hire, and train a high-caliber staff will be crucial to success
- Someone who understands the private club sector and is driven by pride, member satisfaction, and teamwork
- The ability to handle pressure, creativity to offer a diversity of items, and an approach that facilitates communication and a sense of unity
- Competent in organization and time management skills
- The ability to demonstrate good judgment, problem-solving, and decision-making skills
- Excellent written and verbal skills for effective communication


Key Expectations and Goals:

He/she will be a genuine people person capable of establishing relationships with the members, management staff, and the entire organization.


- The ideal candidate must understand and embrace the Club's culture that values respect and good fellowship
- He/she will evaluate current practices and processes and recognize ways to improve current business methods, quality of products, and services provided to the members
- The ability to organize large scale events will be expected
- Is organized and detail-oriented without an ego-driven approach
- Sets the example for professionalism when working and communicating with staff. Interacts enthusiastically with, and is visible to, the membership
- The Executive Sous Chef must be able to produce varying styles and presentations including traditional (comfort club fare), contemporary American, ethnic-influenced cuisines, as well as elaborate, highly detailed VIP events
- Assists the Executive Chef in monitoring operating budgets for the Banquet and James River culinary departments
- Has an engaging, outgoing personality - one that both staff and members can relate to and rally around
- The Executive Sous Chef evaluates job performance of culinary staff; coaches and counsels to ensure staff is on track. Rewards and disciplines staff in a fair and appropriate manner
- Develops and maintains recipes and techniques for food preparation and presentation which help to ensure a consistently high-quality product
- The Executive Sous Chef must be able to organize large events up to 1,000 guests as well as the small and "boutique" banquets such as wine dinners and other club events
- Interacts enthusiastically with, and is visible to, the members


Additional Information:

- Annual food sales at $7M; total F&B Sales $9M.
- The desired food cost is 35% with a sales mix of 60% a la carte and 40% banquet
- There are 75 to 100 total kitchen employees supported by a $2M plus labor budget. Each outlet has a Chef de Cuisine and Sous Chef
- The Club supports seven kitchens and spends $4M annually on total Club capital expenditures (replacement schedule based on useful life)
- The Executive Sous Chef is supported by Chef De Cuisines and the Purchasing Manager
- The Club is supported by 7,800 total members whose average age is 55
- The Club operates full-time, 12 months annually
- The Executive Sous Chef reports to the Executive Chef and works closely with Special Events, Communications, Human Resources, and Facility Maintenance
- The previous Executive Sous Chef served for 9 years prior to being promoted to Executive Chef


Dining Facilities:

- The Grill and Grill Terrace- A casual dining area with 175- seat capacity serving dinner six days per week.
- Ollie's/Terrace - an upscale informal dining area with 75/40-seat capacity serving dinner Tuesday through Saturday.
- The River- 230 seat capacity serving lunch and dinner Tuesday through Sunday (no dinner on Saturday)
- Poolside Cafe- A casual dining area serving lunch and dinner seven days per week Memorial Day through Labor Day.
- Cool Springs Cafe- CCV's new fast-casual dining facility. Serves breakfast, lunch and dinner seven days per week.
- Private Member & Club Events - Two beautiful Clubhouses with event spaces of various sizes within its 12 party rooms. Serving banquets from 5 to 1,500 guests. Can accommodate sit-down luncheons or dinners of up to 600 guests

Associated topics: chef, commercial, commercial kitchen, corporate, culinary, executive chef, executive kitchen, pastry chef, service manager, team lead

Keywords: The Country Club of Virginia, Richmond , Executive Sous Chef, Other , Richmond, Virginia

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