Job Description
EXECUTIVE SOUS CHEF: THE ACORN CLUB PHILADELPHIA, PENNSYLVANIA
A rewarding career that allows you time for you! The Acorn Club offers one of the best schedules in the hospitality business! We are open from September to June, Monday through Friday from 8:00 a.m. until 5:00 p.m. A la Carte lunch is served daily. A la Carte Dinner is served every Thursday and Friday evening from 5:00 p.m. – 8:00 p.m. The occasional breakfast is by reservation only. A variety of member-focused dinners, lectures, receptions, and private events are scheduled throughout the week—and occasionally on weekends—primarily served banquet style. In 2024 The Club was open seven (7) Saturdays for events (this will vary). The Club is closed on New Year’s Day, Memorial Day, July 4th, and Labor Day. We provide take-out for Thanksgiving and Christmas but are closed for both holidays.
THE CLUB
The Acorn Club, located in the scenic Rittenhouse Square district, exists for the “promotion of literary, musical and artistic tastes and for social enjoyments and such other kindred purposes as the Club may from time to time determine.” An accomplished and dynamic membership keeps The Acorn Club a place of community and kinship. With a devoted staff, premier dining and a full schedule of social programming, The Acorn Club has established itself as an elegant private women's club.
JOB POSITING
The Acorn Club seeks a dynamic professional to provide visible and hands-on leadership that will help take the already successful Club’s food and beverage services to the next level. The Club has a wonderful history, a vibrant and appreciative membership, and a beautiful facility. The management staff is eager to further develop the food and beverage program to keep pace with the culinary trends in the city of Philadelphia.
The Acorn Club Position: Executive Sous Chef
Overview of Essential Responsibilities:
• In conjunction with the Executive Chef, supervise kitchen employees and carry out responsibilities in accordance with the organization’s policies, applicable laws and codes
• Production of a la carte dining, banquet and catering events, and staff meals
• Produce high quality plates both design and taste wise
• Help in the preparation and design of all food menus
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Assist in controlling kitchen inventories and waste
• Ensure proper food handling and preparations procedures
• Learn and ensure proper operation procedures of all kitchen equipment, utensils and machinery
• Comply with and enforce sanitation regulations and safety standards. Utilize and promote work safety practices; lifting and carrying, hazardous material handling, cleanliness and sanitation of all equipment and work areas. Keep workstations clean and sanitary throughout shift; ensure completion of cleaning and closing procedures at the end of each shift
• Maintain a positive and professional approach with coworkers and members
• Resourcefully solve any issues that arise, address complaints and seize control of any problematic situations
• Report incidents / accidents in a timely manner • Perform all kitchen duties whenever staffing demands require it.
• Fill in for the Executive Chef in planning and directing food preparation when necessary. In Executive Chef’s absence or as assigned: manage and train kitchen staff, establish work schedule and assess staff's performance, order supplies to proper stock inventory Qualifications, Expertise, Attribute Requirements:
• Solid skill set in all phases of professional cooking
• Flexible work schedule to include morning opening shifts and evening closing shifts as needed
• Able to multitask with high quality standards, consistency and attention to detail; working methodically through tasks with speed and accuracy
• Works well with others, independently and under pressure, realizing that his or her attention may be demanded by several problems simultaneously
• Physical stamina is needed for heavy lifting and standing for several hours at a time
• Able to read and follow recipes, a la carte ticket orders and event orders
• Strong communication skills
• Prior experience in training and mentoring
• Able to take initiative and follow through; seizes opportunities for improvement
• Reliable; maintains a full-time work schedule with flexibility to meet business level demands
• Servsafe certification
• Formal culinary education preferred
• Minimum 2 years’ experience in a professional kitchen as a lead cook.
Reports to: Executive Chef Supervises: Kitchen staff, culinary interns, kitchen utility
Compensation: We offer an excellent work environment and schedule, competitive salary, paid time-off and a full benefit package after 90-day introductory period.
Job Tags
Full time, Part time, Flexible hours, Shift work, Weekend work, Day shift, Saturday, Afternoon shift, Monday to Friday,