Sous Chef

Company Description Chenequa CC is a private lakefront club known for its welcoming atmosphere, high standards of service, and commitment to excellent dining experiences. The club offers members a range of social, recreational, and culinary amenities in a refined yet relaxed environment. Its kitchen team focuses on fresh ingredients, consistent quality, and creative menus that reflect both classic and contemporary cuisine. Joining the culinary staff means contributing to memorable events, daily dining service, and special functions for a discerning membership. Team members are encouraged to bring professionalism, collaboration, and pride in their craft to every shift. Role Description The Sous Chef is a full-time, on-site position based in Hartland, WI, responsible for supporting the Executive Chef in all aspects of kitchen operations. Day-to-day tasks include overseeing food preparation, ensuring consistent quality and presentation, and coordinating line operations during service for à la carte dining, banquets, and special events. The role involves supervising and training kitchen staff, managing station readiness, monitoring food safety and sanitation standards, and assisting with inventory control and ordering. The Sous Chef contributes to menu planning, recipe development, and specials, while helping maintain cost controls and efficient workflows. This position requires a hands-on leadership style, strong communication with front-of-house teams, and reliability during evenings, weekends, and holidays as needed. Qualifications Strong culinary skills in hot and cold line cooking, prep, and plating, with a focus on quality, consistency, and timing. Experience in kitchen leadership, including supervising staff, delegating tasks, and fostering a respectful, team-oriented environment. Knowledge of food safety, sanitation, and HACCP best practices, with a commitment to maintaining a clean and organized workspace. Ability to assist with menu development, recipe standardization, and specials that align with member preferences and club standards. Competence in inventory management, portion control, and basic food cost awareness to support efficient operations. Excellent communication skills and the ability to collaborate effectively with culinary and front-of-house teams. Previous experience as a Sous Chef or Lead Line Cook in a club, hotel, resort, or high-volume restaurant environment. Culinary degree, formal apprenticeship, or equivalent hands-on experience; ServSafe or similar food safety certification preferred. Ability to stand for extended periods, lift moderate weights, and work a flexible schedule including evenings, weekends, and holidays. #J-18808-Ljbffr