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Posted: Monday, February 6, 2017 12:08 AM


The Hyannisport Club was founded in 1896 and has 500 memberships. We are a private country club located on Cape Cod overlooking Nantucket Sound. The club offers three dining areas and a satellite location, as well as golf and tennis to its membership on a seasonal basis May through November. The Hyannisport Club culinary staff is committed to providing the membership with the best dining experience possible. Menus are created weekly with local sustainable ingredients prepared and presented with precise detail.

Executive Sous Chef

Job Summary

The position of Executive Sous Chef at the Hyannisport Club requires an individual to be professional in appearance and of a positive attitude, with excellent communication, culinary and management skills. Understand and exemplify to all staff that the paramount concern of every position within the clubhouse operations is member satisfaction. Present a pleasant personality to members and other staff members alike while maintaining flexibility regarding member requests as they arise. Serve as “second-in-command” of the kitchen. The Executive Sous Chef is responsible for supervising food production for all food outlets, banquet events and a la carte service at the club. Supervise food production personnel, performs food production tasks and assures that quality and cost standards are consistently attained.

The Executive Sous Chef assumes complete charge of the kitchen in the absence of the Executive Chef.
Maintains the security of kitchen including equipment, food and supply inventories.
Develops complete menus with Sous Chefs for all food outlets.
Performs costing, prep lists, build sheets, ordering and issuing of food for production of each menu.
Consistently maintains standards of quality, consistency, presentation and flavor of foods.
Ensures scheduled staff reports for each shift for maximum productivity and high standards of quality.
Personally works any station needed. Expedites food orders during peak service hours when needed.
Reports all member complaints to the Chef and works to resolve complaints.
Coordinates maintenance, repair and upkeep of the kitchen and its equipment.
Submits ideas for future goals, operational improvements, and personnel management to Executive Chef.
Directly supervises Sous Chefs responsible for the daily preparation of menu items
Checks mise en place before service time and inspects food items to insure that quality standards are met.
Oversees and trains staff in proper sanitation and safety procedures.
Consults with kitchen and dining service personnel during daily line-ups.
Works in conjunction with the Executive Chef for the recruiting and hiring of employees.
Tracks any food loss due to member or employee error or quality issue.
Conducts all monthly inventories
Evaluates the performance of kitchen staff.

Responsible person with good leadership, teamwork, supervision and organizational skills. Strong cooking skills and a passion for obtaining the best results expected. Five years Executive Sous Chef experience desired.

Competitive yearly salary, Medical and dental insurance benefits, Uniforms
All interested candidates should send cover letter and resume to Daniel Ferrare CEC, CCA Executive Chef

All qualified candidates will be contacted for an interview.

Email Address:
Phone: 5087715455

• Location: Cape Cod, Hyannis Port

• Post ID: 37809968 capecod is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017