Sous Chef

ABOUT SKOKIECC: Skokie Country Club, located in Glencoe, IL has one of the top performing private club F&B operations in the country! We currently do $4 Million in Food and Beverage sales annually. The budgeted food cost is 42% and the kitchen labor budget is just above 1 Million annually. 60% of our business is a la carte and 40% is banquet. Experience, qualification, and soft skills, have you got everything required to succeed in this opportunity Find out below. BASIC JOB DESCRIPTION: Schedule flexibility is a must. We are open for breakfast, lunch, and dinner. The Sous Chef is responsible to assist the Executive Chef for the overall kitchen operation, ensuring maximum member/guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Menu creativity and staying current on industry trends is critical to the success of this position. Staying cool under pressure in a high-volume restaurant operation is incredibly important. The ideal candidate will need to understand the following:

This is a hands-on leadership position with more time spent in the kitchen than on administrative tasks.

Strong experience in executing banquet and event operations is essential.

We are looking for someone who leads by example and works alongside the team.

A positive attitude, professionalism, and the ability to remain composed under pressure are very important.

Flexibility is key—you should be willing to jump in wherever help is needed to support the team.

OVERALL: This is a perfect opportunity for a talented individual looking to ultimately advance towards an executive sous chef and Executive Chef role. The Club is known for excellent compensation and benefits packages, assisting with career advancement and providing a team oriented working environment. QUALIFICATION: 2–5+ years of experience in a high-volume and/or upscale kitchen environment

Demonstrated strong leadership skills with the ability to motivate and manage kitchen staff effectively

Advanced knowledge of culinary techniques, food preparation, and presentation standards

Proficiency in health and safety regulations, including ServSafe certification (or equivalent) Experience with menu planning, recipe development, and seasonal menu adjustments

Skilled in inventory management, food cost control, and waste reduction

Ability to perform and lead effectively in a fast-paced, high-pressure environment

Culinary arts degree preferred, but not required

START DATE: Immediate

REPORTS TO: Executive Chef

WORKING RELATIONSHIP: Works closely with Executive Chef, Catering Director and other food and beverage managers. xhyhwjd

DIRECTLY SUPERVISES: Kitchen staff

Personality / Work Traits: Passion for Food quality and presentation, organized, team motivator, detail-oriented ability to communicate and work with others. COMPENSATION: Competitive salary based on experience starting from $75,000 - $85,000/yr BENEFITS: Health, dental and vision insurance after 90 days of continual employment for full-time employees

Short term and long term disability 401K after 1 year of continual employment for full and regular part-time employees

Paid vacation and PTO for full-and part-time employees

Employee Assistance Program for all employees

Paid Holidays for all employees

Free employee meal included per shift for all employees

Other benefits as described in the Employee Handbook

PHYSICAL DEMANDS

Ability to stand/walk for 6 or more hours

Regularly lift and/or move up to 30 pounds, and frequently lift and/or move up to 50 pounds

Vision abilities of close vision, distance vision, color vision, peripheral vision, depth participation, and ability to adjust focus

Ability to reach hands and arms in any direction and kneel/stoop repeatedly Employment Type: Full Time Years Experience: 3 - 5 years Salary: $75,000 - $85,000 Annual Bonus/Commission: No