Sous Chef

Description

• Foster a culture of teamwork, accountability, and respect among all kitchen staff.
• Undertake special projects or assignments as directed by the Executive Chef.
• Conduct regular menu tastings with the Executive Chef, managers, and service staff to ensure familiarity with menu items and standards.
• Supervise kitchen cleaning schedules and ensure all sanitation procedures (including correct sanitizer concentrations and food storage practices) are followed.
• Enforce proper food handling, sanitation, and safety standards in compliance with local health department regulations.
• Monitor and maintain the cleanliness, organization, and safety of kitchen work areas, equipment, and storage spaces.
• Attend department and staff meetings as assigned.
• Respond courteously to member and guest concerns, maintaining professionalism at all times.
• Assist the Executive Chef with food cost management, portion control, and waste reduction strategies.
• Participate in monthly inventory counts and support accurate food and supply ordering based on production forecasts.
• Train, mentor, and evaluate culinary team members to promote professional growth and maintain high performance standards.
• Maintain knowledge of product specifications, pricing, and vendor relationships.
• Collaborate with the Executive Chef on staff scheduling, performance evaluations, and disciplinary actions as necessary.
• Supervise and participate in the preparation and execution of food production, ensuring consistency, quality, and presentation standards are met.
• Oversee recipe compliance and portion control.
• Communicate effectively with the Executive Chef and management regarding kitchen needs, staff performance, and guest feedback.
• Support the Executive Chef in recruiting, onboarding, and developing new culinary hires and interns.
• Assist the Executive Chef with menu planning, food preparation, and daily kitchen operations for à la carte, banquets, and staff meals.
• Expedite kitchen service during peak meal periods to ensure timely and accurate plate delivery.

Requirements

• Proficiency in preparing low-fat, low-sodium, gluten-free, and other dietary-restricted meals.
• Ability to stand or walk for extended periods (up to 10 hours per day).
• Working knowledge of cost control, inventory management, and kitchen safety procedures.
• Manual dexterity to operate kitchen equipment and tools.
• High attention to detail, creativity, and passion for culinary excellence.
• Strong organizational and time-management abilities.
• Strong knowledge of food preparation techniques, flavor profiles, and menu development.
• Experience supervising and training culinary teams.
• Culinary degree or equivalent professional experience preferred.
• Demonstrated leadership and interpersonal skills.
• Minimum of 3–5 years of progressive kitchen experience, preferably in a private club, resort, or fine dining environment.
• Frequent bending, lifting, and carrying of objects up to 50 lbs.

Benefits

• Flexible schedule including evenings, weekends, and holidays as required by Club operations.
• Work environment may include warm, humid, and fast-paced conditions typical of a commercial kitchen.

Training + Development

Interview process

Visa Sponsorship

Security clearance