Sous Chef

Position Overview:

The Sous Chef will work closely with the Executive Chef and Executive Sous Chef to oversee kitchen operations, ensure food safety and cleanliness, and help with menu development and staff management. This position requires expertise in butchery, food handling, inventory management, and leading kitchen staff in a high-volume, fast-paced environment.

Key Responsibilities:

Kitchen Operations & Leadership:

• Assist the Executive Chef and Executive Sous Chef in overseeing daily kitchen activities, including preparation, cooking, and plating.
• Demonstrate proficient butchery skills for meats and seafood, ensuring high-quality cuts and proper preparation.
• Supervise and guide kitchen staff, ensuring efficient and consistent production of food.
• Report directly to the Executive Sous Chef for guidance and updates on kitchen operations, ensuring alignment with the overall culinary goals and standards.
• Step in as the lead when the Executive Chef or Executive Sous Chef is absent, ensuring continuity in kitchen operations.

Food Safety & Sanitation:

• Ensure adherence to health and safety standards in all areas of kitchen operations, including food handling, cooking, and storage.
• Maintain proper food storage techniques, including ensuring the correct handling and storage of meats, seafood, and perishables.
• Regularly inspect the kitchen for cleanliness, ensuring that all surfaces, equipment, and utensils are sanitized in accordance with health code standards.
• Oversee the maintenance of proper food temperatures in coolers, freezers, and storage areas.

Inventory & Ordering:

• Assist in managing kitchen inventory, ordering supplies, and maintaining stock levels.
• Work with the Executive Chef and Executive Sous Chef to forecast and purchase ingredients for a la carte menus, banquets, and specials.
• Ensure the proper rotation of stock, checking for expiration dates and proper storage of ingredients.
• Track usage and waste to help maintain food cost controls.

Menu Development & Specials:

• Support the Executive Chef and Executive Sous Chef in writing, creating, and implementing seasonal menus, a la carte offerings, banquet menus, and weekly specials.
• Ensure menu items are cost-effective, balanced, and aligned with the clubs standards and guest preferences.
• Help introduce new dishes and ideas based on ingredient availability, member feedback, and seasonal changes.

Staff Training & Development:

• Assist in training kitchen staff on food preparation techniques, kitchen safety, and sanitation practices.
• Provide guidance and mentorship to junior kitchen staff to help them develop their culinary skills.
• Assist in performance evaluations and provide constructive feedback to team members.
• Ensure that all kitchen staff adhere to the standards of quality and cleanliness set by the Executive Chef and Executive Sous Chef.

Collaboration & Communication:

• Foster effective communication between kitchen and front-of-house staff to ensure timely and efficient service.
• Communicate any food-related issues, concerns, or changes in menus with the front-of-house team.
• Collaborate with other kitchen departments to ensure smooth operations and high levels of guest satisfaction

Required Qualifications:

• Proven experience as a Sous Chef, Chef de Partie, or in a similar role in a professional kitchen.
• Strong skills in butchery, including proper handling and preparation of meats and seafood.
• Solid understanding of food safety regulations, including proper storage and sanitation practices.
• Experience with inventory management, ordering, and maintaining food cost controls.
• Ability to work efficiently in a high-volume kitchen while maintaining quality and consistency.
• Strong leadership abilities with experience managing kitchen staff.
• Excellent communication skills and the ability to work well within a team; we are not a "yelling" kitchen.
• Flexibility to work nights, weekends, and holidays as required.

Preferred Qualifications:

• ServSafe Manager Certification or similar food safety certification.
• Formal culinary education or equivalent professional experience.
• Experience in a high-end dining or country club environment.
• Ability to innovate and contribute to menu development and special events.
• Strong attention to detail and a commitment to excellence in all aspects of kitchen operations.

Compensation details: 55000-65000 Yearly Salary

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