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
|
Click
here to apply!
|
