Sous Chef | \$60,000

About the position

The Sous Chef is expected to be a leader in the clubhouse, setting a positive example for all other team members in professionalism, proper cooking technique, flavor evaluation and punctuality. Strict attention to culinary details, sanitation, organization and Club/Kitchen standards are a basic requirement.

The Sous Chef shall work closely with the Executive Chef and will primarily be responsible for overseeing, assisting and supervising preparation, production, and service of all food served in four (4) a la Carte outlets and five (5) Private Party Rooms with seating from 30 to 360 guests.

The club will hire a proven self-starter, ideally an ACF Certificated as CCC or higher preferred and is actively pursuing advanced certification, and mature to take command in the absence of the Executive Chef. The role of the Sous Chef is member-facing, requiring the skills of a hospitality professional who thrives on engaging directly with members during service.

This position involves actively seeking and incorporating feedback to enhance our members' experiences, while also expanding your own knowledge and skills to elevate service standards.

Responsibilities

Works in partnership with Executive Chef advancing standards, menu evolution, innovation and overall sanitation standards.Organized with experience in ordering, menu development, cost control, hiring processes as well as leading and developing a team.Assists/improves communication, provides leadership/direction to multi-cultural staff.Assists with staff training and development; ensure food consistency, as well as monitor’s loss controls.Assist Executive Chef with budget process by gathering/reporting culinary information.Inspects all kitchens throughout the day and assists as necessary where production demands and service needs dictate.Learn team members and current operations – Who are we and why do we do the things we do?Implement daily line-ups with both the (FOH) and (BOH) on a consistent basis.Help maintain food consistency in all areas.Suggest/Implement improvements where needed with the approval of Executive Chef.Work with the Purchasing Manager and Chef to learn the ordering/purchasing systems and all products.Requirements

MUST submit culinary portfolio for consideration!Previous experience hospitality, hotel or private club experience preferredExcellent communication and interpersonal skillsProfessional appearance and demeanorStrong organizational skills and attention to detailAbility to multitask and work effectively in a fast-paced environmentProficiency in using office equipment and computer systemsKnowledge of club operations and amenities is a plusFlexibility to work evenings, weekends, and holidays as neededAbility to stand for extended periods and to move around the kitchen and dining areasLift and carry heavy items, such as pots, pans, and food supplies, up to 50 poundsWork in a hot and fast-paced environment, often near heat sourcesUse hands and arms for repetitive tasks such as chopping, slicing, and stirringMaintain a clean and organized kitchen workspace, including bending, stooping, and reaching for suppliesOperate kitchen equipment safely and efficiently, including ovens, stoves, and slicersCommunicate effectively with kitchen staff and colleagues in a noisy and busy environmentBackground check and drug screen required.Nice-to-haves

ACF Certificated as CCC or higher preferredActively pursuing advanced certificationBi-lingual skills are a plus.Benefits

ACF dueshealth & life insurance401k