Sous Chef

3 years

Job Description: Sous Chef Country Club

Position Summary: We are seeking a dedicated and experienced Sous Chef to join our culinary team at the Country Club. The Sous Chef will work closely with the Executive Chef and Chef de Cuisine to oversee kitchen operations, supervise staff, and ensure that the highest standards of food quality, presentation, and service are maintained. This role will support the leadership of the kitchen team and step in as the lead chef when necessary.

Key Responsibilities:

• Kitchen Management: Assist the Executive Chef and Chef de Cuisine in overseeing daily kitchen operations, ensuring all dishes are prepared according to established recipes, standards, and timelines.
• Staff Supervision & Training: Supervise, train, and mentor kitchen staff, including line cooks and prep cooks. Ensure that team members are following kitchen protocols, food safety standards, and operating efficiently.
• Food Preparation & Cooking: Prepare and cook high-quality meals, ensuring consistency and excellence in taste, texture, and presentation. Oversee food stations during service to ensure smooth operations.
• Quality Control: Monitor and maintain food quality and consistency across all dishes. Ensure proper portion control, and ensure that all dishes meet the clubs high culinary standards.
• Inventory & Supply Management: Help manage inventory, including ordering, receiving, and storing ingredients. Ensure that all food is stored properly, and monitor stock levels to avoid shortages or waste.
• Health & Safety Compliance: Ensure the kitchen adheres to food safety and sanitation standards. Oversee kitchen cleanliness and ensure staff follows all hygiene and safety protocols.
• Menu Assistance & Development: Collaborate with the Executive Chef and Chef de Cuisine to assist in menu planning, recipe development, and seasonal menu changes. Contribute to menu design for special events, banquets, and a la carte offerings.
• Event Support: Assist in the preparation and execution of food for banquets, special events, and large-scale functions. Ensure that food is prepared and served to the highest standard during these events.
• Team Collaboration: Work closely with other kitchen staff, front-of-house teams, and event coordinators to ensure seamless communication and timely delivery of food service.
• Problem Solving: Quickly and efficiently resolve any issues that arise in the kitchen, from equipment malfunctions to staff challenges, ensuring that service is not interrupted.
• Assistance in Budgeting & Cost Control: Help manage kitchen labor, food costs, and inventory control to stay within budget while maintaining high quality and reducing waste.
• Leadership: Step into the Executive Chefs role during their absence, managing the kitchen team, overseeing food production, and ensuring everything runs smoothly.

Skills & Qualifications:

• Culinary Expertise: Advanced knowledge of culinary techniques, kitchen operations, and food preparation. Experience with various cooking methods, ingredient handling, and food presentation.
• Leadership & Team Management: Proven experience in a leadership role within the kitchen, including the ability to motivate and manage staff, ensuring a smooth and efficient operation.
• Time Management: Strong organizational skills to manage multiple tasks simultaneously, particularly in a fast-paced, high-pressure environment.
• Attention to Detail: Exceptional attention to detail when it comes to food quality, portion sizes, and presentation. Ensuring that every dish leaving the kitchen meets high standards.
• Creativity: Ability to assist in menu development and contribute creative ideas to elevate the clubs culinary offerings.
• Communication Skills: Excellent verbal and written communication skills to work with team members, front-of-house staff, and management.
• Problem Solving: Strong critical thinking and problem-solving abilities to address challenges and make quick decisions during service.
• Health & Safety Knowledge: In-depth knowledge of food safety regulations, kitchen sanitation practices, and OSHA safety standards.
• Customer Focused: Understanding of how the quality of food impacts the guest experience, and the ability to work with the team to meet and exceed guest expectations.

Qualifications:

• Experience: At least 3-5 years of experience in a professional kitchen, with 1-2 years in a supervisory role such as line cook, sous chef, or equivalent. Experience in a country club, fine dining, or high-volume environment is preferred.
• Education: A formal culinary education (e.g., Culinary Arts degree or equivalent) is preferred.
• Certifications: Food safety certification (e.g., ServSafe) required. Any additional certifications in culinary management or specialized cuisine are a plus.
• Physical Requirements: Ability to stand for long periods, lift up to 50 lbs, and work in a fast-paced environment.
• Flexibility: Must be available to work evenings, weekends, and holidays as needed based on the country clubs event and dining schedule.

Working Environment:

• Fast-paced kitchen with a focus on both a la carte dining and large-scale banquet functions.
• High expectations for quality, consistency, and creativity in food preparation and presentation.
• Collaborative work atmosphere with strong teamwork between kitchen staff and front-of-house personnel.
• Opportunity for growth and advancement within a prestigious country club setting.

This is an exciting opportunity for an experienced and dedicated Sous Chef to take on a leadership role in a well-established culinary team at a country club. If you are passionate about food, leadership, and providing an exceptional dining experience, we invite you to apply and contribute to our culinary excellence.

Pay range is $22 to $26 depending on experience.

Compensation: Hourly ($22.00 - $26.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Ability to Work Under Pressure

Mentoring and Coaching Skills

Inventory Management Skills

Event Planning and Execution Skills

Collaboration With Front of House Staff

Adaptability to Changing Environments

Strong Organizational Skills

Ability to Maintain High Standards

Critical Thinking Skills

Understanding of Guest Experience

Ability to Manage Kitchen Operations

Knowledge of Food Presentation Techniques

Ability to Motivate Team Members

Experience in High Volume Food Service

Ability to Handle Equipment Malfunctions

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