Senior Sous Chef

Position Summary

The Sous Chef leads restaurant lunch and dinner execution, translating the Executive Chef’s culinary vision and expectations into consistent daily performance. The focus is expediting, coaching, quality control, and menu development, with hands-on cooking for demonstrations, recipe testing, and service support.

Strong restaurant candidates are encouraged to apply. Private-club experience is not required.

Responsibilities

Lead Restaurant Service

Direct cooks, coordinate lunch and dinner execution, and adjust station assignments to prevent bottlenecks.

Set clear expectations for station readiness, timing, organization, communication, and professional appearance; verify readiness before service.

Lead the culinary portion of pre-service briefings on volume, specials, member requests, and priorities.

Expedite service with attention to consistent timing, preparation, temperature, and presentation.

Promote teamwork within the kitchen and across departments, particularly Front of House; coordinate delays, requests, and service recovery.

Establish Consistent Food Standards

Protect food quality through consistent recipes, preparation methods, portions, and plating standards.

Taste components before service, inspect finished plates, and correct food before it leaves the kitchen.

Develop recipe cards, plating photographs, and station guides with the Executive Chef.

Identify recurring execution problems and verify that corrections improve results.

Uphold food safety, sanitation, storage, labeling, and kitchen organization standards.

Lead and Develop the Culinary Team

Coach and mentor cooks through daily feedback, hands-on instruction, demonstrations, and structured development.

Assess skills, build dependable station coverage, and expand culinary knowledge, ingredient understanding, technical ability, and confidence.

Address performance issues promptly, fairly, and professionally; document recurring concerns and recommend personnel changes to the Executive Chef.

Recognize strong performance, improvement, teamwork, and initiative. Identify future leaders and give them coaching and added responsibility.

Build an inclusive kitchen where people feel respected, supported, heard, and accountable, and want to stay and develop their careers.

Lead by example with professionalism, integrity, work ethic, composure, and respect in every interaction.

Invite questions, concerns, and ideas without fear of disrespect or retaliation. Resolve conflict promptly and constructively.

Contribute to Menus and Culinary Improvement

Partner with the Executive Chef on seasonal menus, specials, and improvements; test recipes and train the team before launch.

Balance creativity with member preferences, consistency, service capacity, and cost.

Improve yields, portion control, ingredient utilization, and waste reduction.

Coordinate product requirements and availability with the Kitchen Manager.

Deliver Member Hospitality

Accommodate special requests while respecting dietary and food-safety requirements.

Learn member preferences, deliver familiar dishes consistently, and work with service staff to resolve mistakes.

Set the tone during high-volume service: remain calm, organized, decisive, and focused on solutions.

Qualifications

Success as a Sous Chef, Chef de Cuisine, or comparable leader in a quality restaurant.

Strong cooking fundamentals, teaching skills, and evidence of developing cooks.

Experience expediting busy services and directing multiple stations.

Ability to translate standards into clear recipes, procedures, and daily routines.

Practical knowledge of recipe costing, portions, yields, and waste control.

Collaborative approach with culinary leaders, the Kitchen Manager, and front-of-house staff.

Commitment to member preferences and excellent everyday dining.

Availability for a flexible schedule, frequently Wednesday–Sunday, including nights and weekends.

Current food-safety manager certification, or ability to obtain it before independent supervisory duties.

Success in the Role

Success is measured by service readiness and timing, food consistency, cook development, dependable coverage, sanitation, retention, and follow-through.

Culture Standard

Professional • Respectful • Accountable • Collaborative • Disciplined • Inclusive • Growth-Oriented • Guest-Focused