Job Description

Forest Lake Club is searching for an enthusiastic, passionate, and innovative culinary professional to join the team as Executive Sous Chef. One that has the ability to select the perfect enhancements to make a lasting impression for Forest Lake Members and guests.

The Executive Sous Chef is responsible for oversight of all culinary outlets, acting as a thought partner alongside the Executive Chef and Front of House Management.

It is important this individual is capable of coaching and mentoring the team in a positive environment. He/She should remain up to date on current culinary trends, challenging creativity while upholding the Club’s rich 100-year history and traditions. 

Responsibilities and Characteristics:

• A naturally enthusiastic personality and passion for the culinary industry.
• Has the ability to nurture culture, leading by example to coach and mentor team members
• A skill set that enables you to hire, train, motivate and develop a high performing team in a fast-paced environment who are dedicated to a shared vision.
• The ability to have an excellent rapport with the membership and interact with them on a regular basis.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• A mind for innovation and action with an ability to create unique experiences and offerings for the membership
• The ability to excel in both banquet and a la carte production, demonstrating the skills to meticulously plan and execute large scale events.
• Demonstrate creativity in menu design, exhibiting an appreciation for the Club’s culinary traditions, while exploring fresh and innovative culinary trends.
• The ability to communicate effectively, both verbally and in writing to team members, club leadership, and members
• Exhibit disciplined follow-through to ensure the vision and goals of the Club come to fruition.
• Cultivate a high-level of member satisfaction through consistency in the dining experience.
• Work with the Front of House leadership team to address and resolve all member and guest complaints and suggestions.
• Work with the Executive Chef to monitor labor and food cost as outlined in the annual budget.
• Pastry knowledge and general skills are a plus.
• A high level of organization and adaptability that allows oversight of multiple outlets simultaneously, working stations and expediting as needed.
• Assists in food procurement, deliver, storage, issuing, and inventory of food items. 

Qualifications

• 3-5 years of progressive leadership and management experience in a culinary hospitality environment.
• Experience in a luxury hospitality or club setting considered

a valuable asset.

• Food safety certification.
• Certification from American Culinary Federation or other hospitality association a plus.
• A degree from a post-secondary culinary arts program. 

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