Executive Sous Chef

The mission of St. Francis Yacht Club is to serve as the inspirational center

of boating activities regionally, and a leader of yachting internationally.

We honor camaraderie, sportsmanship, tradition and the maritime heritage

of San Francisco in a premier yachting environment.

Founded in 1927, St. Francis Yacht Club is steeped in over 90 years of yachting traditions. From the beginning, St. Francis Yacht Club?s membership has included many of the Bay Area?s most prominent citizens and greatest sailors. The Club?s annual regatta schedule is one of the most active in the world. Both physically beautiful and naturally demanding, the Bay provides a racer with the ultimate in wind, current and weather conditions for truly competitive, exciting sailing.

Adjacent to the Marina District, the clubhouse provides a boating and social venue for members and their guests, featuring deep-water guest docks, outstanding dining amenities and incredible vistas of the Golden Gate Bridge and San Francisco Bay. The Club boasts a professional staff, excellent dining rooms, inviting bars and spectacular private party facilities, not to mention extensive experience in accommodating regattas of all kinds and sizes.

In addition to the city-based clubhouse, Tinsley Island is our private slice of paradise, located 60 miles up the Delta from St. Francis Yacht Club. This 40-acre oasis is accessed by a Club-owned launch or private boat and offers a year-round getaway for our members, featuring dockage and houseboats, on-island lodging and kitchen facilities, a swimming pool, small boat fleet for member use and a variety of other diversions in a rustic, relaxing setting.

Position: Executive Sous Chef

Department: Kitchen

Reports to: Executive Chef

Type: Full Time, Exempt, Benefits eligible

Pay: $85,000 - $90,000 annually

Job Summary

Assist the Executive Chef in supervising food production for all food outlets, banquet events, and other functions. Supervise food production tasks and staff to ensure quality and cost standards are consistently attained.

Essential Functions

• Understand and practice The Club core values and mission.
• Assist Executive Chef in menu planning.
• Work with 2 separate dining venues; casual and fine dining.
• Performs all necessary supervisory functions for subordinates; develops performance standards; trains; and directs ongoing work.
• Train kitchen staff on recipes, prep and menu items to ensure recipes are accurately prepared.
• Maintains standards of quality, cost, eye appeal and flavor of foods.
• Participate in rotation and proper storage of products and deliveries.
• Supervise sanitation, cleanliness, and maintenance of kitchen and equipment, ensuring that all Health Department codes are met.
• Work with the team on any preparations or tasks needed to ensure customer satisfaction.

Job Tasks

• Maintains the highest standards of sanitation and hygiene in all food service areas.
• Accurately executes orders when needed and creates and manages production lists for a la carte dining, banquets, regattas and special events.
• Assists in preparing and interpreting banquet event orders.
• Plans or assists in planning special events and menus.
• Produces daily production lists and delegates tasks to ensure food is prepared in a timely fashion.
• Assures that food quality standards and pre-determined labor and food costs are attained in all outlets.
• Develops and standardizes recipes for all menu items.
• Documents and distributes culinary specifications for all menu items with preparation method, ingredients and accurate descriptions for kitchen and service staff.
• Maintains organization, cleanliness and proper function of all cooking equipment and food service facilities on property.
• Maintains proper standards for uniforms, tools, equipment, and facilities in use by culinary staff.
• Interacts effectively with all staff to accomplish assigned tasks.

Qualifications

• Degree from an ACF approved, post-secondary culinary arts training program or equivalent education and/or experience.
• Four+ years of experience in a professional food preparation management position, encompassing all phases of food service and kitchen operations.
• ServSafe Manager Certification.

Preferred Qualifications:

• Previous private club, restaurant or hotel work experience.
• Experience managing multi-venue food service establishment.
• ACF Certification at CSC or CEC level.
• Management experience in a Union environment.

Physical Demands and Work Environment

• Able to work 10 or more hours a day during busy seasons.
• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.
• Push, pull, and/or lift to 50 pounds.
• Continuous repetitive motions
• Work in hot, humid, and/or noisy environment

Confidentiality

Must uphold the highest level of confidentiality regarding information, files, and subjects discussed.

TO APPLY
Please send a copy of your resume with a cover letter to jobs@stfyc.com. Applications are also accepted at INSERT LINK TO JOB POSTING. All applications and inquiries will receive a response and will be kept strictly confidential.

As a preeminent member of the international sailing community, St. Francis Yacht Club welcomes members, and their guests from around the world, and we are committed to ensuring that all feel comfortable at our club. We believe by fostering diversity, equity, and inclusion we are engendering the camaraderie, sportsmanship, and respect for tradition which represent our core values. Everyone within our facilities is expected to treat all others with courtesy and respect. We endeavor to grow the sport of boating by creating a welcoming environment for all who share our love of the water and the St. Francis Yacht Club, irrespective of race, ethnicity, religious creed, disability, gender, sexual orientation, marital status, age, or national origin.