Sous Chef

Job Duties and Responsibilities

• Responsible for weekly assignment of work schedules
• Maintain a clean and professional appearance in accordance with uniform standards.
• Communicate any concerns regarding food, pricing, production, delivery, shortages, equipment issues, or personnel matters to the Executive Chef
• Oversee kitchen staff to ensure proper preparation of food items according to Chef's specifications.
• Carry out monthly inventories, pricing, and cost control measures.
• Assume kitchen leadership in the absence of the Executive Chef
• Aid in supervision, coaching, evaluation, promotion, and training of kitchen employees.
• Support Executive Chef with sanitation, safety, menu planning, and production activities.
• Lead by example to promote teamwork, morale, and leadership skills.
• Maintain standards of quality, cost, eye appeal, and flavor of foods
• Collaborate with dining service personnel and maintain open communication with our service managers.
• Assist in food procurement, delivery, and storage.
• Expedite and cook food orders during peak service hours.
• Cooperate with management team on daily food service operations.
• Enforce all club rules and policies outlined in the employee handbook.
• Adhere to operating budgets for sales, food, labor, and overhead costs.
• Ensure consistent high-quality food for all club dining occasions.
• Embrace feedback from members and staff to fulfill culinary needs.
• Conduct regular inspections of food service areas for health code compliance and food safety.
• Provide clear and defined prep and cleaning lists to culinary team daily.
• Attend weekly Food and Beverage BEO Meeting on Tuesdays at 2:00 PM
• Attend weekly Food and Beverage Leadership Meetings on Wednesdays at 2:30 PM

Qualifications

• Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Skilled professional cooking, knife handling, kitchen safety and sanitation practices, and food handling.
• Ability to take direction, work in a team environment, and work calmly and effectively under pressure.
• Private club experience preferred.
• Degree in Culinarian Arts preferred.
• Minimum of 3 years of progressive leadership experience in the culinary industry.
• At least 18 years of age.
• Ability to lift up to 50 lbs.
• Ability to stand or walk for the duration of the shift.
• Legally authorized to work in the United States.

Employee Benefits

• Paid Vacation and Sick Time
• Health, Dental, Vision Insurance
• 401k Retirement Plan
• Golfing privileges
• Tennis privileges
• Complimentary Meals
• Continuing Education Scholarships
• Employee Appreciation Events

Compensation and Benefits

This position offers a competitive salary commensurate with qualifications and experience.

Schedule

This is a full time position. The work schedule will fluctuate and includes nights, weekends, and holidays to support the Club's calendar of events.