Sous Chef

Royal Melbourne Country Club

Property Description:

Established in 1992, Royal Melbourne Country Club is a private, member-only club located in Long Grove, Illinois with over 400 total members.  Royal Melbourne is Greg Norman’s first course design in the continental US and features a Junior Olympic size pool along with four Har-Tru clay tennis courts. The club has a very active social scene, outstanding dining and several private rooms for both personal and business entertaining, plus a wealth of special events.  The Club is a robust host of banquets including 30+ weddings annually.

 

Royal Melbourne CC combines the beauty of the sport with the beauty of nature. The course reflects Greg Norman’s design philosophy: that a private club should offer its members a challenging yet fair round of golf. Other amenities include a fully stocked golf shop, a choice of golf carts or caddies, a full practice facility, and lavishly appointed locker rooms. The Club is owned and operated by KemperSports.

 

For more information, please visit https://www.royalmelbourne.net/

 

Position Summary:

Works with the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club.  Serves as “second-in-command” of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.

 

Essential Duties and Responsibilities:

  • Directly supervises the daily preparation of soups, sauces and “specials”.
  • Works with the Executive Chef on inventories, pricing, cost controls, requisitioning and issuing for food production.
  • Assumes complete charge of the kitchen in the absence of the Executive Chef.
  • Manages employment activities for kitchen staff members, including but not limited to:
  • Interviewing, selecting, training,
  • Planning the work, developing work schedules, and apportioning the work,
  • Directing and monitoring work activities and evaluating performance,
  • Handling complaints and administering discipline; terminating as appropriate,
  • Ensuring sanitation and safety programs are closely followed.
  • Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.
  • Assists the Executive Chef with menu planning and related production activities. Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.
  • Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef.
  • Perform other duties as appropriate.

 

Qualifications:

  • College degree preferred.
  • 4 years culinary experience, supervisory and/or management experience, preferably in the golf industry.
  • State certified and/or Serve Safe certified.
  • Demonstrated experience and capability in the areas of staff management and food control.
  • Demonstrated quality written, verbal, and interpersonal communication skills.
  • Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
  • Positive attitude, professional manner and appearance in all situations.

 

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

 

KemperSports Management is an Equal Opportunity Employer

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