Sous Chef

Are you passionate about service and looking for a workplace that values work/life balance? Join the culinary team at Lafayette Club , a historic, family-focused private country club on the shores of Lake Minnetonka, just 20 minutes west of Minneapolis.

We are seeking a Sous Chef to join our close-knit culinary team. As a private club, we offer a polished, professional environment with high standards, supportive leadership, and a schedule that promotes a healthier work/life balance than many restaurant kitchens. The Club closes by 9:00 PM , operates 6 days per week in season , and just 4.5 days per week in the off-season .

Job Summary 

Working alongside the Executive Chef, you will help lead food production for member dining, private events, and club functions while maintaining exceptional quality, consistency, and hospitality.

Benefits:

• High-level culinary work without sacrificing your quality of life
• New Years Day, Thanksgiving Day, Christmas Eve and Christmas Day off
• Multiple health benefit plans to suit your needs
• Dental, vision, life insurance, short term and long term disability, flexible spending accounts
• 401k with company match
• Paid Time Off and paid holidays
• Complimentary use of the golf course on Mondays during the season
• Complimentary lunch Tuesday - Sunday during the season
• Opportunities for growth and advancement: additional training, culinary classes, CMAA membership, and other professional development opportunities.

Job Duties:

• Lead and supervise daily kitchen operations for member dining and club events.
• Prepare and oversee the production of soups, sauces, specials, and other menu items to ensure consistency with club standards and recipes.
• Assist the Executive Chef with menu planning, inventory management, purchasing, cost control, scheduling, and administrative duties.
• Train, mentor, schedule, and evaluate culinary team members while fostering a culture of teamwork, safety, and excellence.
• Maintain the highest standards of food quality, presentation, sanitation, and guest satisfaction.
• Manage food and labor costs to maximize productivity and operational performance.
• Oversee kitchen operations in the absence of the Executive Chef.
• Ensure proper food handling, storage, equipment maintenance, and compliance with all health and safety regulations.
• Expedite service during peak periods and support all kitchen stations as needed.
• Collaborate with front-of-house teams to deliver exceptional member and guest experiences.

Education and/or Experience

• Degree from post-secondary culinary arts program. 
• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.

Licenses and Special Requirements

• Food safety certification.

Job Knowledge, Core Competencies and Expectations

• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. 
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. 
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Work in hot, humid, and noisy environment.
• Continuous repetitive motions.