Sous Chef

The Sous Chef supports the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role is responsible for supervising kitchen staff, coordinating food preparation for à la carte dining and events, and maintaining a clean, safe, and efficient culinary environment consistent with the standards of a private club. Key Responsibilities: An engaged self-starter. A confident leader with empathy and ability to supervise and coordinate kitchen staff, including line cooks, pantry staff, and dishwashers. The Sous Chef ensures all food is prepared, portioned, and presented in accordance with established recipes and Club standards. Is the supervisor of all a la carte food operations, checking daily for the quality and quantity of la carte food items needed. Also to lend creativity and help to ensure that the food quality and presentation of banquet meals and buffets are of the highest standards. He/she monitors food storage, rotation, and quality in all kitchen and storage areas, including walk-in coolers and freezers. Oversee deliveries to ensure products meet quality, quantity, and pricing standards. Assists with inventory management, including monthly counts and organization of food and kitchen supplies. He/she is highly organized, with the ability to meet deadlines related to a la carte service, event execution, weekly features, and operational deliverables. Passionate about all things culinary and committed to staying current with food trends, techniques, and equipment. Ensure the production of all a la carte items such as soups, sauces, and daily mise en place meets quality standards. Represents the Culinary Team when working dining room ‘Action Stations.’ Is visible and engages with membership in a professional manner. Understand and assist with the development of all menus including procedures for seasonality, pricing, kitchen specification worksheets, portion specifications, and ordering system. The Sous Chef will attend regular staff meetings where practical and is expected to maintain a professional relationship with all employees. He or she will communicate weekly schedules and document the performance of employees under his or her supervision. Work with the Executive Chef on scheduling, employee reviews, counseling, employee grievances, and motivation of staff. Assist Executive Chef when needed with ordering from purveyors. Assist Executive Chef with monthly inventory The Director of Finance and Accounting writes budgets for the department. The Sous Chef role will be able to monitor food costs and labor costs to help stay in line with the budget. Work with maintenance on general upkeep of kitchen. Perform monthly kitchen inspections for general upkeep and cleanliness. To assume responsibility for the Executive Chef’s duties in conjunction with other Chefs and understand the operations of all food outlets including banquets, a la carte, and special events. Computer Skills Preferable. Candidate Qualifications Required Qualifications Two (2) to four (4) years of related culinary experience or equivalent combination of education and experience. Strong culinary knowledge and hands-on cooking skills. Proven ability to lead, train, and motivate a team. Strong organizational, leadership, and time management skills. Ability to work in a fast-paced, high-pressure environment. Effective communication skills in English, both verbal and written. Food Managers Certification. Pay: $60,000.00 - $65,000.00 per year Benefits 401(k) 401(k) matching Dental insurance Food provided Health insurance Paid time off Vision insurance Work Location: In person