Club House: Sous Chef

Key Responsibilities

• Assist the Outlet Manager with kitchen leadership and daily food preparation.
• Supervise kitchen staff and maintain efficient workflow.
• Ensure all food meets quality, presentation, and safety standards.
• Aid in menu execution, inventory, and ordering.

Qualifications

• 2–3 years of culinary experience in a high-volume or fast-paced kitchen environment.
• Prior leadership experience supervising or training kitchen staff.
• Strong knowledge of food safety, sanitation, and HACCP guidelines.
• Ability to execute menu items consistently and efficiently during peak service times.
• Excellent communication, time management, and organizational skills.
• Ability to adapt quickly and problem-solve in a dynamic, fast-moving setting.
• Preferred ServSafe or equivalent certification.