Executive Sous Chef, Windsor Club, Vero Beach, FL by DZA

Date23 May 2024

CategoriesChef Placed, Job Opportunities

Another quality culinary career opportunity as Executive Sous Chef with Windsor Club, Vero Beach, FL, exclusively conducted by DZA.

An exclusive, architecturally distinctive private community featuring a diverse array of custom oceanfront, fairway-front and village homes as well as a links-style 18-hole golf course by Robert Trent Jones Jr., an Equestrian Centre with a polo field, a Tennis Centre by Stan Smith, and world-class dining. Members enjoy a unique sense of connection in Windsor’s vibrant Village Centre and through its rich cultural programming.

Position Summary: The WINDSOR, and talented Executive Chef, Justin Schreiber, is looking for an Executive Sous with depth and passion. The ESC is a team leader of the BOH operations assisting the Executive Chef, Sous Chefs, Banquet Chef, and Village Store in supervision of food production, personnel, recipe development, and tasks as needed. Assures that quality, and cost standards are consistently attained. Places safety and sanitation procedures as a top priority. Serves as a daily liaison between the Executive Chef and the overall kitchen and stewarding staff throughout all assigned departments.

Ideal Candidate Profile

The position requires a strong organized leader who is committed to excellence in all matters. The right individual will be self-motivated, able to build a cohesive team, possess a modern approach to team building and menu planning and continually offer unique and distinctive dining experiences.

Finally, the successful candidate must be a good fit with Windsor’s culture. He/she must demonstrate values, conduct and integrity consistent with Platinum, Michelin acclaimed standards.

NOTE: This is a unique opportunity to work in a scratch food kitchen where quality ingredients and expert technique are paramount. Management’s desire is to spoil the membership with only the best.

Primary Functions and Duties:

Is hands-on … directly supervising/cooking items requiring skillful preparation. Performs daily quality checks by tasting and visually inspecting all prepared foods for quality and consistency prior to each service period.
Works with Executive Chef on correct production pars to ensure the freshest goods are being offered to our members.
Prepares or directs kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes.
Leads with presence – monitors performance of assigned staff and ensures that all procedures are completed to department standards.
Is an approachable leader – building an effective and efficient culinary team that bonds together.
Responsible for keeping the Executive Chef informed of all staff member or member related issues so that the issues may be dealt with immediately.
Assists in ordering inventory of products, for each department that this position is responsible for.
Beyond cooking – skilled administratively managing personnel budgets along with accuracy in purchasing and maintaining food inventories and cost control.
Ensures shift opening & closing procedures are followed, that requisitions are complete, accounted for and processed.

Additional Information:

Annual food sales at approximately $2M; Total F&B Sales $3M.
Annual combined food cost 44% with a sales mix of 75% a la carte and 25% banquet.
There are 3 year-round Sous Chefs, a Pastry Chef, a seasonal supervisor, and Banquet Chef.
There are (5) kitchens including the Clubhouse, Beach Club, Village store in Market Square, the Cabana Grill and Golf Snack Shop.
There are 45 culinary employees in-season supported by a culinary labor budget of $1.3M.
There are (3) Clubhouses. Main Clubhouse 19,000 sq. ft. / Beach Clubhouse 11,000 sq. ft. and Village Store 1,750 sq. ft. supported by 270 members whose average age is 66.
The Club is busy October 15th to May 15th and is open on a limited basis June, July, August, and September

The Club offers a competitive base salary commensurate with experience and skill, ACF dues, health & life insurance, and 401k. Interested individuals should send a resume, a well-conceived cover letter and supporting information. Please submit your Portfolio in strict confidence. Click Here to upload your information.

Interested? Work with a proven team of professionals as only Denise Zanchelli and Team DZA can provide proven culinary professionals in helping them advance their careers.

Contact Daniel Hugelier, CMC, Bill Schulz, MCM or Denise Zanchelli directly noting we welcome your reaching out and make a personal connection with TeamDZA by writing either Daniel Hugelier, CMC or Bill Schulz, MCM or Denise Zanchelli