Sous Chef

About the role

The Executive Sous Chef assists the Executive Chef in all aspects of the main, grill, and/or banquet kitchens. This includes ordering, scheduling, sanitation, maintenance, employee development, performance reviews, and menu development.

Responsibilities

• Proper preparation and excellence of product, profit, and labor cost management
• Organize and serve all activities related to ala carte, employee meals, and private dining rooms
• Consistent preparation and presentation of daily specials, salads, entrees, etc., adhering to Invited quality standards
• Train, supervise, and manage kitchen staff, focusing on the 3 Steps of Service
• Prepare work schedules for the kitchen crew, monitor payroll costs, and review Kronos reports as needed
• Develop menus for ala carte and banquet services, and handle any special requests from Members or the Executive Chef
• Ensure proper quality, portioning, and presentation during meal periods, and assist with last-minute requests from Members/Guests

Requirements

• 2-3 years as a line cook
• Prefer culinary training
• Health Sanitation Card
• Ability to communicate and follow instructions
• Indoor environment, fast-paced
• High school diploma or equivalent

Qualifications

Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.