Home > Springfield jobs > Springfield management/professional

Posted: Tuesday, March 20, 2018 12:06 AM


Executive Sous Chef
Panther Creek Country Club

Panther Creek Country Club is Springfield’s foremost Championship Country Club. Conveniently located on Springfield’s growing southwest side, Panther Creek sits just minutes away from the Capitol.

With our Hale Irwin designed championship golf course, casual yet elegant clubhouse facilities, comprehensive social and athletic programs for men, women and children, Panther Creek has emerged as Springfield’s leading family club.
Panther Creek has been the host to the LPGA State Farm Classic 2007-2011 and the PGA Tour/Web.Com Lincoln Land Charity Championship 2016-2017.

What does an Executive Sous Chef do?

The Executive Sous Chef is in charge of the kitchen in the absence of the Executive Chef, and is responsible for overseeing ALL the activities that get played out there.

His/Her job description entails managing the kitchen and monitoring food preparation, delivering and presentation throughout the opening hours of the Country Club.

His/Her role also involves controlling activities at service times for meals, be it the first meal of the day, lunch, or dinner.

The Executive Sous Chef is required to report to the Executive Chef on the activities of the kitchen, since the Executive Chef may not always be available in the kitchen to directly monitor all activities.

He/She has the duty of coordinating ALL the areas of the kitchen.

Efficient running on kitchen operations is the main responsibility of the Executive Sous Chef and he/she is required to oversee food preparation and ensure their appropriate presentation to Club members and guests.

He/She has the duty of analyzing the level of quality of food prepared before such food gets to the member/guest. All food preparations are expected to be in line with club recipes.

The Executive Sous Chef is expected to stay informed on current culinary trends.

Top quality must be maintained in foods prepared and the Executive Sous Chef must ensure this. He/She must take charge and control of how foods are being served to members/guests.

They are equally required to provide training and retaining for kitchen staff members requiring such.

It is the duty of the Executive Sous Chef to ensure other kitchen staff members adhere strictly to the recipe and food preparation standards laid out by the Executive Chef.

He/She supervises the kitchen's re-positioning process and this ensures ingredients are utilized judiciously.

The Executive Sous Chef is expected by the organization/club to perform a number of duties, which have been presented in the job description below:

Provide assistance to Executive Chef in all ramifications
Oversee kitchen operations, which must be done in accordance with Club standards.
Update the work schedule to be assigned to each cook
Apply on a daily basis the Culinary Check list designed by the organization to correct any food preparation error and to monitor processes involved in such preparation.
Properly monitor cooks' working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation.
Ensure proper food storage of fresh products and other food items
Supervise junior chefs, relying on knowledge acquired over the years and in line with club policies
Provide the all-important training to newly recruited cooks and take note of how they progress
Maintain consistency and quality in food taste and preparation
Carry out consistent checkup of coolers/freezers to ensure unexpected shortage is avoided
Closely monitor processes of all food preparation
Maintain order and discipline in the kitchen during working hours

The Executive Sous Chef must meet up with some requirements, including possessing certain abilities and skills, and having some level of education. Some of the requirements are:

High school degree or equivalent
Graduate courses in cooking and food safety
Minimum of 10 years working experience as a Chef
Ability to manage and control other members of the kitchen staff
Ability to direct and plan food preparation
Readiness to discipline any under-performing kitchen staff
Ability to impact knowledge into junior kitchen staff if such need arises
Experience in schedule creation to ensure kitchen receives adequate manning
Ability to provide consistent food quality
Excellent time management skills and communication abilities
Management of finances and resources
Attention to detail, teaching abilities and initiative
Leadership and organizational skills


Ability to call in orders and delivery and not purchasing too much product
Prepare and delegate prep lists for employees
Ability to train new employees on all menu items
Keep employees on tasks and working at all times
Set positive example and show proper work ethic for subordinates
Create specials and make soups
Execute banquets without assistance from Chef
Use station check lists for proper set-up
Maintain order of walk-in freezer
Check stations for food quality
Maintain cleanliness of kitchen at all times
Communication between employees so prep items aren't repeated
Complete attention to detail for all tasks being assigned

Health Insurance after 30 days
401K after 1 year of service
Compensation based on experience

Contact Person:
Todd Lyles
Email Address:

• Location: Springfield

• Post ID: 91713647 springfieldil is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2018