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Job Summary

The Executive Sous Chef manages, supervises, trains, and coordinates the work of the culinary staff at The Athenaeum, Caltech’s faculty club. The Athenaeum has been a key element of the Institute’s culture where members of the Caltech campus community have gathered for 80+ years to enjoy fine cuisine and wine in an extraordinarily elegant and collegial atmosphere. This position reports to the Chef de Cuisine and represents the Executive Chef by working closely with and interacting on a regular basis with other senior managers. The Executive Sous Chef supports the Athenaeum’s mission of providing all its members and guests with high quality dining and customer service. The Chef De Cuisine is responsible for menu development, food and ingredient specifications, training programs, sanitation and purchasing.

This is an Organizational Critical position. In the event of an emergency on campus, an employee designated as organizational critical is expected to report to Campus as soon as possible to assist in division/department response and recovery efforts.

Essential Job Duties

• Hires, manages, schedules, assigns, trains, disciplines, and monitors the work of  all kitchen staff involved in the a la carte operations of the club and participates in the preparation of foods as required. Trains employees in new methods, techniques, and procedures in fine dining preparation.
• Coordinates kitchen activities with other unit supervisors and managers as required
• Evaluates the quality of raw food and finished products with attention to presentation; maintains maximum standards of sanitation (SERVE-SAFE) and safety.
• Assists and creates menu and meal planning and maintains portion and food cost controls. Works closely with the Executive Chef and the Executive Sous Chef to develop seasonal, holiday and special event menus and other special events as required. Develop daily specials in accordance with market trends, member preferences and nutritional consideration; creates recipes, determines appropriate ingredients and specifies individual serving portions for each recipe.
• Monitors, participates and coordinates preparation of food and supply orders; estimates food, supply, equipment, and personnel requirements according to menus; Assures proper labeling and storage of foods and supplies.
• Responsible for working closely and coordinating with the Purchasing Department with regards to the purchase of merchandise as well as coordinating the ordering and receiving of merchandise with the Athenaeum Purchasing Supervisor.
• Responsible for monitoring personnel and labor requirements by staffing according to anticipated business activity and volume so that labor cost objectives are met.
• Inspect equipment and facilities to assure proper use, safety, maintenance, and sanitation. Coordinate with the stewarding staff to address any issues as needed.
• Represent the Athenaeum publicly and responds to inquiries from members, and guests as required.
• Attends daily line up meetings and any other meetings as required.
• Maintains sanitation procedures and organization of work area adhering to all OSHA and local health department regulations.
• Performs other related duties and responsibilities as required or assigned.
• Handles Scheduling of all kitchen staff on a weekly basis.

Basic Qualifications

• A Culinary Arts degree in Food Service management or certification by a recognized Culinary Institution, or equivalent combination of education and experience is necessary.
• Five to seven years related experience in a high volume banquet and fine dining food and beverage facility. 
• Ability to effectively supervise and train a diverse team of staff in a high-pressure environment.
• A proven in-depth knowledge of current trends in fine dining, with solid attention to detail, and high quality food preparation skills.
• ServSafe Food Handler certification required.
• Demonstrates a positive outlook and outstanding leadership, management and problem-solving abilities within a team environment.
• Must have excellent verbal and written communications skills with the ability to work effectively with others and maintain professional relationships; excellent customer service skills.
• A proven track record of successfully controlling costs and managing annual food budgets exceeding $2 million annual food purchase volume.
• Experience with a computerized menu management system, and knowledge of office and industry software application is necessary.
• Must be able to lift and/or move supplies weighing up to 50 pounds. 
• Must be able to regularly stand and sit for extended periods of time, walk, reach with hands and arms, and stoop, kneel, or crouch. Must be able to use hands to manipulate and operate equipment. 
• Ability to work flexible hours including weekends, overtime, and holidays.

Preferred Qualifications

• Bachelor's degree.
• Experience in a private membership club or hotel fine dining.

Required Documents

• Resume.