Sous Chef

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Sous Chef

Job Overview
We are seeking a skilled organized and team-oriented Sous Chef to support the Executive Chef in overseeing daily culinary operations at the Club. This role requires a hands-on leader who is passionate about food quality consistency and delivering an exceptional dining experience for members and guests. The Sous Chef will play a key role in managing kitchen staff maintaining standards and ensuring smooth execution of à la carte dining banquets and special events.

Key Responsibilities

• Assist the Executive Chef in managing all kitchen operations including à la carte service banquets and club events
• Supervise and lead kitchen staff ensuring proper training scheduling and performance standards
• Maintain consistency in food quality presentation and portion control
• Oversee daily food preparation and ensure timely efficient service
• Enforce sanitation safety and cleanliness standards in compliance with health regulations
• Assist with menu planning recipe development and seasonal offerings
• Monitor inventory ordering and food cost controls
• Step in to lead the kitchen in the absence of the Executive Chef
• Support special events holiday buffets and high-volume service periods
• Foster a positive professional and team-driven kitchen environment

Qualifications

• Proven experience as a Sous Chef or senior line cook preferably in a private club resort or high-end restaurant
• Strong leadership and team management skills
• Knowledge of banquet production and high-volume service
• Solid understanding of food safety and sanitation standards
• Ability to work in a fast-paced high-expectation environment
• Flexible schedule including evenings weekends and holidays
• Culinary degree preferred but not required

Key Attributes

• Detail-oriented and highly organized
• Strong communication and problem-solving skills
• Passion for hospitality and member satisfaction
• Ability to remain calm under pressure
• Creative with a commitment to quality and consistency

Work Environment

• Fast-paced kitchen with both à la carte and banquet service
• Weekends and holidays
• Collaborative team environment focused on excellence in member experience