Current Openings >> Sous Chef
Sous Chef
Summary
Title:Sous Chef
ID:2616
Department:Culinary
Location:Westhampton and James River Campuses
Job Type:Full-time
Description

Sous Chef

CLUB PROFILE

The Country Club of Virginia is one of the oldest and finest private, member-owned clubs and has been consistently ranked among America’s “Platinum” country clubs by the Club Leaders Forum. Located in Richmond, CCV was organized in 1908 and has always been one of the nation’s largest full-service country clubs. The club's 7,600+ members support 1,111 acres featuring two clubhouses situated seven miles apart, 54 holes of golf, racquet sports, fitness, aquatics, and multiple dining outlets and special event venues. In season, CCV employees a staff of more than 600.

CCV is the host site of the PGA TOUR Champions Dominion Energy Charity Classic golf tournament.

As a not-for-profit club with a $30 million operating budget, CCV has a very strong financial position, with meaningful capital reserved for regular reinvestment in and expansion of its facilities. The Club's conservative fiscal policies and strong membership base allow for achievable financial expectations and provide operating budgets consistent with its high standards.

The Club has a strong commitment to its food and beverage operations. With eight restaurants and six full kitchens, CCV strives to offer elegant, yet relaxed, Southern hospitality across a broad spectrum of food service settings and styles.


Expectations:

  • Provide platinum service while maintaining a clean and safe environment for members, guests, and staff
  • Know and embrace the mission statement and platinum service basics
Essential Duties Include: 
  • Provide direction and overall team leadership to the culinary staff
  • Assist Chef de Cuisine in creating new menus
  • Assist with employee meal production and production of food during meal hours
Supervisory Responsibilities Include:
  • Assist Chef de Cuisine with interviewing, selecting, and training staff
  • Manage subordinate supervisors and directly supervise 12-15 employees
  • Plan and assign work
  • Appraise performance, reward and discipline staff
  • Address complaints and resolve problems
  • Maintain inventory and track food cost

Qualifications
The ideal candidate will have a proven ability to provide direction and overall team leadership to the culinary staff as well as the skills to assist Chef de Cuisine in creating new menus, meeting food and labor cost goals, and implementing controls. Associate's degree or 
equivalent experience required. More than 2 years in high-volume banquet and a la carte kitchens is critical. A hands-on management style and solid administrative skills will be essential to success.

Compensation/Application 

Salary commensurate with experience; benefits include 401(k) retirement plan with employer contribution and match, medical/dental/vision insurance, fully paid life and long-term disability insurance, flexible spending accounts, and more. Interested individuals should complete the online application in full and attach a resume and cover letter. Visit www.theccv.org to apply.

CCV conducts post-offer drug tests and criminal background screenings.

This opening is closed and is no longer accepting applications
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