Sous Chef, Invited

About the role

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.

Responsibilities

• Ensure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards.
• Oversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms.
• Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes.
• Aid in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef.
• Hire, train, supervise, and, when necessary, performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service.
• Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required.
• Attend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success.
• Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials.
• Analyze food and labor production report, including menu engineering, to supervise and control costs.
• Manage inventories and participate in inventory counts.
• Maintain compliance with all cleaning schedules and duties established by the Executive Chef.
• Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas.
• Adhere to all cleaning schedules and duties established by the Executive Chef.
• Interact professionally with members and guests, accommodating changes and last-minute requests as needed.
• Support fellow employees and contribute to a positive team environment.
• Be proactive in assisting members and guests ensuring delivery of the 3-steps of service.
• Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery.
• Complete additional duties as assigned by management.

Requirements

• A high school diploma or equivalent.
• A minimum of 2 years of experience as a Sous Chef or in a similar culinary role.
• Valid Health and Sanitation certification.
• ServeSafe.
• Strong communication skills with the ability to follow instructions effectively.

Physical Requirements

• Must be able to stand, walk, and perform physical activities for extended periods.
• Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
• Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.
• Able to lift, carry, push, and pull up to 100 lbs. occasionally.
• Effective communication skills, including talking and hearing, with sufficient visual acuity.

Additional Duties

• Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management.
• Follow all company, club, and department policies, procedures, and instructions.
• Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
• Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.
• Take the initiative in personal and professional growth and maintain any required certifications relevant to your role.
• Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.
• Attend daily briefings and actively engage in required activities to stay informed and contribute to the team’s success.
• Wear a clean, neat uniform that meets club standards.

What We Offer

• 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).

Primary Tools/Equipment

• Equipment (30 – 50 lbs.)
• Chaffers (30 – 50 lbs.)
• Boxes (30 – 50 lbs.)
• Carts (10 – 50 lbs.)
• Kitchen knives (1-5 lbs.)
• Pots, pans, and other food storage containers (5 – 50 lbs.)