Executive Sous Chef

Ridglea Country Club is a prestigious private club offering exceptional dining, recreational, and social experiences to its members. Located in a vibrant community, the club prides itself on maintaining high standards of service, hospitality, and culinary excellence. With a rich history and a commitment to fostering a welcoming environment, Ridglea Country Club serves as a premier destination for banquets, private parties, special dinners, and other exclusive events. The club employs dedicated professionals who share a passion for exceeding the expectations of their members and guests through meticulous attention to detail and teamwork.

The Banquet Kitchen Production Manager at Ridglea Country Club plays a crucial role in the culinary team by overseeing the production of all food prepared for banquet functions. This includes private parties, special dinners, and various club events. The role requires a deep understanding of food preparation, cost management, and operational efficiency to ensure the highest quality and consistency of banquet food. The manager is responsible for maintaining food cost and labor cost targets while adhering to the club's stringent safety and sanitation standards. This leadership position involves managing and coordinating the banquet kitchen staff, including garde manger and dishwashers, to guarantee smooth daily operations.

The successful candidate will have a working knowledge of the club’s policies, demonstrated technical culinary skills, and a strong work ethic. Key responsibilities include making sure the kitchen is well-organized, stations are clean, and food preparation adheres to recipes and quality standards. The manager must ensure proper food storage and handling, maintain hygiene, and uphold professional standards of conduct and appearance. The role also involves active communication with the Executive Chef and Executive Sous Chef, participating in kitchen management meetings, and implementing improvements where necessary.

Candidates for this role must exhibit leadership qualities, manage food production efficiently, and be sensitive to members’ special requests, always striving to provide exceptional service. Flexibility in scheduling with the ability to work weekends, holidays, and overtime is essential. The environment can be humid and warm, typical of busy kitchen operations. The ability to work collaboratively with others, display integrity, and maintain a positive and professional demeanor is critical for success in this position.