Advanced lead line cook/ Sous Chef

Experience: Must have formal culinary training, and extensive kitchen experience.Responsibilities: The Sous Chef will report to the Head Chef and Food and Beverage Manager and will have the following responsibilities:-Must have strong verbal and written communication- Directs food preparation and collaborates with the executive chef, including menu design and offering suggestions and creative ideas that can improve upon kitchens performance. (Strong multitasker)- Knowledge and experience in a club kitchen- Produces high quality plates in both design and taste.- Helps to oversee the kitchen staff and solves problems that arise and seizes control of issues in the kitchen.- Monitors and maintains kitchen equipment, keeping stations clean, and complying with food safety standards as well as personal hygiene.- Knowledge of various cooking methods, ingredients, and procedures.- Management skills.- Leadership, creativity, time management skills, decision making, handles pressure, and deals with uncertainty.- Foster a culture of cohesion and collaboration by partnering effectively with front of house staff members.- Ensuring exceptional dining experiences for guests while fostering teamwork and mutual respect among all staff members.We offer 401K, medical benefits, Holiday bonus, free staff meal,