Sous Chef

Sous Chef

The Sous Chef is responsible for assisting in the overall management and operation of the kitchen, ensuring high standards of food quality, presentation, sanitation, and staff performance. This position reports directly to the Executive Chef and serves as a leader within the culinary team.

Job Responsibilities

• Manage daily kitchen operations, including food preparation, production, and supervision of kitchen staff.
• Ensure efficient and cost-effective food production while maintaining profitability goals.
• Supervise and inspect all food preparation and cooking equipment to ensure cleanliness, sanitation, and proper working condition.
• Ensure food quality, presentation, and plating meet established standards and are served in a timely manner.
• Maintain adherence to approved recipes, food preparation standards, portion controls, and presentation specifications.
• Monitor food receiving, storage, rotation, and holding procedures to ensure product quality and food safety compliance.
• Ensure all dishes are prepared and delivered according to service standards.
• Maintain a clean and organized kitchen, including workstations, equipment, tables, and storage areas.
• Comply with all local, state, and company health, sanitation, and personal hygiene requirements.
• Monitor the quality and freshness of ingredients and finished products.
• Assist in monitoring labor costs and payroll within the culinary operation.
• Collaborate with Front-of-House management to support culinary promotions, special events, and member dining experiences.
• Foster a positive, professional, and team-oriented environment for employees and Club members.
• Assist with banquet and special event planning, preparation, and execution.
• Establish daily production priorities and assign preparation and cooking responsibilities to culinary staff.
• Train, coach, and support culinary team members to ensure consistency and operational excellence.
• Assist with inventory management, purchasing, and cost control initiatives as directed.
• Perform additional duties as assigned by the Executive Chef.
• All other duties as assigned.

Work Environment

• Frequent standing for extended periods of time.
• Frequent walking to various kitchen, storage, and banquet areas.
• Regular lifting and carrying of items weighing up to 50 pounds.
• Exposure to heat, steam, sharp equipment, and fast-paced kitchen environments.
• Requires excellent physical stamina, visual acuity, and sense of smell to safely perform culinary duties.

Required Qualifications

• Minimum of two (2) years of high-volume cooking experience preferred.
• Food Safety Certification required or ability to obtain certification within a designated timeframe.
• Ability to multitask and work effectively in a fast-paced, high-pressure environment.
• Strong understanding of culinary terminology, cooking techniques, food preparation methods, and knife skills.
• Strong leadership, communication, and organizational skills.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.
• Reliable transportation required, as public transportation is not readily accessible.

Preferred Qualifications

• Previous supervisory or kitchen management experience.
• Experience in private club, resort, hotel, or upscale dining operations.
• Knowledge of inventory controls, food costing, and labor management practices.

IMPORTANT: By submitting your resume online, you hereby authorize St Ives Country Club to contact, obtain, and verify the accuracy of the information contained in your application from all current and/or previous employers, references, and educational institutions. You also herby release from liability St Ives and its representatives for seeking, gathering, and using such information to make employment decisions and all other persons or organizations for providing such information. You understand that any misrepresentation or material omission made by you on this application will be sufficient cause for cancellation of your application or immediate termination of employment if you are employed by St Ives whenever the misrepresentation or material omission is discovered.