Sous Chef

About the Role

The Sous Chef is responsible for the comprehensive management and operation of the kitchen, ensuring the delivery of high-quality food and a superior dining experience for members. This role includes oversight of kitchen staff, collaboration on menu development, maintaining food safety and sanitation standards, and optimizing kitchen efficiency. The Sous Chef works closely with the Executive Chef to align culinary operations with overall F&B objectives and provides a warm, engaging presence to enhance the member experience. WindRiver's new clubhouse features a state-of-the-art kitchen and multiple dining areas.

Responsibilities

• Kitchen Management
  • Staff Supervision: Directly oversee, mentor, and develop kitchen staff to maintain a productive and harmonious work environment when the Executive Chef is absent.
  • Daily Operations: Manage day-to-day kitchen activities, ensuring all culinary tasks are performed to the highest standards of quality and presentation.
  • Safety and Cleanliness: Enforce strict compliance with health and safety regulations, maintaining a clean and organized kitchen space.
• Menu Development
  • Collaborative Design: Work with the Executive Chef to design, update, and refine seasonal and event-specific menus.
  • Recipe Testing: Partner with the Executive Chef to test new recipes and dishes, ensuring consistency and quality.
  • Pricing and Sourcing: Assist in menu pricing and portion control, sourcing the best ingredients while balancing cost efficiency and premium dining experiences for members.
• Inventory and Cost Control
  • Inventory Management: Assist in tracking and managing food inventory, ensuring optimal stock levels and minimizing waste.
  • Cost Monitoring: Monitor and control food and labor costs, implementing strategies to enhance kitchen profitability without compromising quality.
  • Supplier Coordination: Coordinate with suppliers to secure the best ingredients and negotiate favorable terms.
• Event Coordination
  • Culinary Support: Assist in planning and executing the culinary aspects of special events, including member activities, tournaments, and social gatherings.
  • Event Menu Planning: Collaborate on bespoke event menus and ensure flawless culinary execution in coordination with the Food & Beverage Operations Manager.
• Member Engagement
  • Member Interaction: Act as a welcoming presence for members, fostering an “at home” atmosphere and encouraging repeat visits.
  • Quality Assurance: Ensure all aspects of the dining experience meet or exceed member expectations through regular quality checks and addressing any issues promptly.
• Team Collaboration
  • Departmental Synergy: Foster a culture of teamwork within the kitchen and across the F&B department.
  • Regular Meetings: Participate in regular strategy and planning meetings with the Food & Beverage Operations Manager to align on goals and address challenges.
• Continuous Improvement and Innovation
  • Proactive Approach: Take a hands-on, proactive role in managing kitchen operations, making things happen rather than reacting to circumstances.
  • Quality Control: Regularly review and refine culinary operations to ensure all aspects meet the highest standards, paying attention to details.
  • Innovation: Continuously strive to innovate and improve culinary programs and services, encouraging creativity within the kitchen team to enhance member satisfaction and operational efficiency.

Qualifications

• Experience: 3-5 years in a full-service restaurant or similar environment; experience in country clubs, hotels, or banquet settings is a plus.
• Minimum Age: Must be at least 18 years old.
• Certification: ServeSafe Certification required.
• Education: High School Diploma required; Bachelor's Degree in Culinary Arts or related field preferred.

Skills

• Leadership: Proven leadership skills with the ability to motivate and guide kitchen staff.
• Culinary Expertise: Strong culinary skills and creativity in menu development.
• Organizational Skills: Excellent organizational and multitasking abilities, especially under pressure.
• Regulatory Knowledge: Deep understanding of food safety standards and regulatory compliance.
• Communication: Outstanding communication skills and the ability to work collaboratively across departments.
• Flexibility: Willingness to work flexible hours, including weekends, holidays, and evenings.

Physical Requirements

• Must be able to bend, stoop, climb stairs, twist, kneel, lift, push, and pull items weighing 55 lbs.
• Must be able to stand and continuously move throughout the workday.
• Must be willing to work outdoors and be comfortable in varying weather.

Schedule

• The Sous Chef must work weekends and holidays, especially Friday and Saturday nights.
• Flexible scheduling is afforded to meet personal time needs as long as primary obligations are met.

Working Conditions

• Primary Obligation: The Sous Chef’s main responsibility is to their role at WindRiver. Any additional employment should not interfere with these primary duties.
• Hands-On Role: This is an active, take-charge position requiring the Sous Chef to be proactive and involved in all aspects of kitchen operations.
• Member Club Environment: The Sous Chef must embody the club’s values, making members feel welcome and valued by being a visible, engaging presence and creating a warm, inviting atmosphere.