Sous Chef

The Club at Grandezza is seeking an experienced, motivated Sous Chef to join our culinary leadership team. This is an outstanding opportunity for a culinary professional who thrives in a high-volume private club environment and is passionate about delivering exceptional dining experiences. Working closely with the Executive Chef, the Sous Chef will assist in overseeing multiple kitchen operations while leading and developing a talented culinary team. The ideal candidate will demonstrate executive-level maturity in managing staff, interacting professionally with members, and maintaining the highest standards of food quality, consistency, and service. This role requires a hands‑on leader who is equally comfortable leading à la carte service, executing large-scale banquets, and contributing creative ideas that elevate the member dining experience. Responsibilities Assist the Executive Chef in overseeing all daily culinary operations across multiple kitchen outlets. Lead the preparation and execution of high-quality à la carte dining, banquet functions, member events, and special club programming. Supervise, coach, schedule, and develop culinary team members while fostering a positive, collaborative work environment. Demonstrate professional leadership and executive presence while interacting with members, guests, vendors, and team members. Ensure consistency in food quality, presentation, portion control, and execution across all dining venues. Develop creative menu ideas, seasonal features, specialty recipes, and daily or weekly chef's specials. Assist with banquet planning and execution, ensuring exceptional quality and seamless service for events of all sizes. Maintain the highest standards of food safety, sanitation, cleanliness, and compliance with health department regulations. Assist with inventory management, ordering, receiving, product storage, and cost controls to maximize efficiency and minimize waste. Monitor food and labor costs while supporting departmental financial goals. Utilize computer systems for email communication, scheduling, inventory, recipe management, spreadsheets, and general administrative functions. Support all culinary operations as needed and perform additional responsibilities to ensure the overall success of the club's food and beverage program. Step into a leadership role in the Executive Chef's absence. Qualifications 3+ years of culinary leadership experience, preferably as a Sous Chef or in a comparable supervisory role. Experience in a private club, resort, hotel, or upscale restaurant preferred. Proven experience managing both high-volume line service and banquet production with exceptional planning and execution skills. Demonstrated leadership maturity with the ability to effectively direct staff while providing outstanding service to members and guests. Strong culinary knowledge, including food preparation techniques, menu development, sanitation, and kitchen operations. Creative passion for developing seasonal menus, specialty dishes, and innovative culinary offerings. Strong organizational, communication, and time management skills. Computer proficiency, including email, Microsoft Excel, and general computer applications. Ability to work a flexible schedule, including evenings, weekends, and holidays.Culinary degree or formal culinary training is preferred. #J-18808-Ljbffr