Executive Sous Chef

Job Summary

Welcome to Silver Lake Country Club, home to world-class amenities and experiences like no other. Our 18-hole Packard and Wadsworth-designed course offers challenging play to golfers of all skill levels, and the service you enjoy here rivals the finest resorts, right in your own backyard.

Day-to-Day

• Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality.
• Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety.
• Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts.
• Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines.
• Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency.
• Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef’s insights and recommendations to build a high-performing team.
• Cookery coordination, scheduling, adjusting work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly.
• Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees.
• As a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry.
• Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction.
• Lead by example and participate actively as a team member.
• Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion.

Required

• A high school diploma or equivalent.
• A minimum of 3 years of experience as a Sous Chef.
• A Health and sanitation card.
• A Food service management certification, Serve Safe.

Preferred

• A college degree in Culinary Arts or a related field.
• Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques.

What We Offer

• We believe in taking care of our team, and our Total Rewards package reflects that commitment.
• Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked.
• Benefits include:
• Medical, dental, and vision coverage.
• Life insurance.
• Short-term and long-term disability insurance.
• 401(k) retirement savings plan.
• Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members).

Want to Learn More?

• Visit www.invitedbenefits.com for full details.
• Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture.
• Be a part of our Social Networks: LinkedIn, Instagram, Twitter, Facebook.

About Invited

Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests, and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more.