Sous Chef

The Sous Chef plays a vital role in the daily culinary operations of the Club, supporting both à la carte and banquet services to ensure consistency, quality, and excellence in every dish served. This position is responsible for preparing and cooking a wide range of menu items—including seafood, meats, poultry, vegetables, sauces, and stocks—using various cooking methods and kitchen equipment in accordance with the Club’s standardized recipes and quality standards. The Sous Chef will create and execute daily and weekly specials, assist with ingredient procurement, and maintain strict quality control to ensure the highest standards are delivered to our members. This role also supports cost‑conscious operations by developing skills in food cost management, labor oversight, and culinary facilities management. This is an excellent opportunity for a dedicated and creative culinarian who is eager to grow professionally while contributing to an exceptional and dynamic dining program. Key Responsibilities Prepare menu items in accordance with standardized recipes, presentation guidelines, and quality standards. Create and execute daily and weekly specials in collaboration with culinary leadership. Execute food production in both banquet and à la carte kitchens with strong attention to timing, consistency, and presentation. Coordinate and time orders effectively with other kitchen team members to ensure seamless service. Maintain the highest standards of food quality control, ensuring only superior products are served to members and guests. Ensure all assigned work areas and equipment remain clean, organized, and sanitary at all times in compliance with health and safety standards. Set up, maintain, and properly break down prep and line stations, including closing kitchen operations according to established checklists and procedures. Properly cover, label, date, and store all reusable food items in accordance with food safety standards. Take inventory of items required for station setup and determine necessary preparation needs. Requisition ingredients and supplies as needed to produce menu items and notify the Sous Chef or Executive Chef of anticipated shortages. Assist with procurement, vendor ordering, and inventory management. Learn and participate in food cost management, labor control, invoice coding and tracking, and overall cost-control initiatives. Assist in executing plans to reduce controllable costs while maintaining quality standards. Monitor kitchen equipment and prep areas, making recommendations for maintenance, repair, and upkeep. Attend kitchen staff meetings and actively contribute ideas for improvement and operational innovation. Maintain regular attendance in accordance with Club scheduling needs. Maintain professional appearance and grooming standards, including adherence to uniform requirements. Comply at all times with Club policies, safety standards, and operational regulations. Perform other duties as assigned by culinary leadership or management. Qualifications Proven culinary experience in high-volume restaurant, banquet, or catering environments. 1–2 years of leadership or supervisory experience in a high-volume or banquet kitchen preferred. Strong knowledge of culinary techniques, food safety standards, sanitation practices, and kitchen operations. Demonstrated attention to detail with a strong focus on food quality, consistency, and presentation. Ability to remain organized, efficient, and professional in a fast‑paced, high‑pressure environment. Excellent communication skills and the ability to collaborate effectively within a team setting. Reliable, focused, and adaptable with a strong work ethic. Passion for continuous learning and professional growth, with an interest in developing management and leadership skills. Benefits of working for us Daily employee meals. Golf privileges with reciprocal opportunities. Annual holiday fund. Access to Oasis Advantage discounts and amenities. Full-time employees enjoy: Yearly paid time off. Comprehensive insurance benefits: health, dental, vision, life insurance, etc. 401(k) retirement plan. Physical Requirements This role requires the ability to stand, walk, bend, stoop, and reach for extended periods of time. The position may involve lifting, carrying, pushing, or pulling objects weighing up to 50 pounds. Work may be performed indoors and outdoors in a variety of weather conditions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Equal Employment Opportunity (EEO) Statement Our company is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Americans with Disabilities (ADA) Accommodation Notice If you require reasonable accommodation in completing an application, interviewing, completing any pre‑employment testing, or otherwise participating in the employee selection process, please direct your inquiries to Human Resources. #J-18808-Ljbffr