Senior Sous Chef, Tippecanoe Lake Country Club - Leesburg, IN

Position Specific There are no major issues at the Club. TLCC is looking for a Senior Sous Chef to join the team and participate in the leadership and team building of the kitchen in conjunction with the Executive Chef. He or she will assist the Executive Chef in his responsibilities for the quality and presentation of all food served for lunch, dinner, private parties, and staff meals. The Senior Sous Chef will be a “hands on” manager and trainer for the kitchen crew. He or she will also have general supervisory responsibility for the conduct of all service staff while they are present in the kitchen. Duties also include the sanitation and general organization of all preparation areas and equipment. The Senior Sous Chef is expected to understand and ensure that costs are kept within budget. The Senior Sous Chef will assume the full duties of the Chef in his absence. Executive Chef Note As Executive Chef, I can say without hesitation that this is one of the most genuinely warm and welcoming memberships I have had the privilege to serve in my career. Our members are gracious, engaged, and consistently supportive of the team, which sets the tone for everything we do. The leadership at the Club — from the Board to the General Manager—has shown unwavering support, particularly in their commitment to investing in our kitchens and giving us the tools to elevate the culinary program. That level of trust makes a meaningful difference. What stands out just as much is the way our departments operate as one cohesive team. There is a natural rhythm of collaboration and mutual support, with everyone stepping in where needed to ensure a seamless experience for the membership. On the line, the team shows up every day with purpose and pride, focused on delivering a consistently exceptional dining experience. There is a shared mindset throughout the club— a “yes, Chef…what’s the question?” attitude that speaks to our dedication, our professionalism, and our respect for both the craft and the members we serve. Senior Sous Chef Qualifications Ideally, the Sous Chef has club experience and experience in member events, banquets with varying menus, a la carte service requiring the ability to manage all while also listening to the membership on what they want. The Sous Chef will learn and maintain current standards. He/she works with the staff having the ability to be compassionate and empathetic while holding staff accountable to standards. The Sous Chef will ensure the consistency of all cuisine in all F&B outlets and will participate in menu creation, inventory/cost control, and R&D as desired. He or she will work with the Chef on scheduling, employee reviews, counseling, employee grievances, and motivation of staff. The Sous Chef can multitask while prepping and possesses the ability to delegate effectively. The Sous Chef has strong communication skills, team building and organizational abilities with a willingness to continue learning as well as the willingness to share their knowledge with the team. He/she has a solid food foundation with an elevated understanding of cuisine types and cooking techniques. As needed, the Sous Chef needs to perform on the line during services at an elevated level. Initial Focus Being a Visible Leader – Take time to understand the culture of the Club and staff. Interact with members, listen to them, and learn what they want. Operations – Partner with the Executive Chef to organize and execute daily operations and events that have been scheduled. Team Building – Establish trust and respect with the team. Acquire a working knowledge of the menus to be able to manage the team during service. Maintain the Highest Standards of Sanitation and Safety – Check and double check that high standards of sanitation, cleanliness, and safety are maintained throughout all food service areas. Set deep-cleaning schedule Additional Information Annual food sales at $850,000; total Food & Beverage Sales $1.5 MM. The Food cost is 41% with a budgeted food cost 46%. Sales mix of 80% a la carte and 20% banquet. The Culinary Team includes 16 kitchen staff and 5 Stewards and is supported by a $1,117,000 labor budget. The Executive Chef is supported by (1) Senior Sous Chef – A la Carte & Banquet. The Chef does the purchasing. The Club has three (3) kitchens. A large A la Carte kitchen upstairs, A la Carte Casual Dining kitchen and small kitchen for Tippy Turn. Management rates the condition of the kitchen as a (5) out of (5). Both A la Carte kitchens have new flooring/remodel and receive new equipment annually or as needed. TLCC has one Clubhouse with 550 members whose average age is 55. The Club operates for 11 months annually and is closed in the month of January. The busy months are May through September. The Senior Sous Chef reports to the Executive Chef and works closely with the General Manager Clubhouse Manager, Assistant Clubhouse Manager and Beverage Manager. Honeywell Dining Room, Terrace and Lounge – Serving dinner Wednesday through Saturday 1926 Grill – Serving lunch & dinner Tuesday through Sunday Tippy Turn – Serving breakfast and lunch during the season Tiki Bar – Casual, serving lunch and dinner five days per week Private Member & Club Events The largest sit down event can accommodate 220 guests. Compensation and Benefits The Club offers a competitive base salary, performance bonus and benefits package including a 401k plan, health, & life Insurance, ACF Dues and Conference. Relocation is available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged). #J-18808-Ljbffr DZA Associates