Sous Chef

ABOUT SKOKIECC: Skokie Country Club, located in Glencoe, IL has one of the top performing private club F&B operations in the country! We currently do $4 Million in Food and Beverage sales annually. The budgeted food cost is 42% and the kitchen labor budget is just above 1 Million annually. 60% of our business is a la carte and 40% is banquet. BASIC JOB DESCRIPTION: Schedule flexibility is a must. We are open for breakfast, lunch, and dinner. The Sous Chef is responsible to assist the Executive Chef for the overall kitchen operation, ensuring maximum member/guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Menu creativity and staying current on industry trends is critical to the success of this position. Staying cool under pressure in a high-volume restaurant operation is incredibly important. The ideal candidate will need to understand the following: This is a hands-on leadership position with more time spent in the kitchen than on administrative tasks. Strong experience in executing banquet and event operations is essential. We are looking for someone who leads by example and works alongside the team. A positive attitude, professionalism, and the ability to remain composed under pressure are very important. Flexibility is key—you should be willing to jump in wherever help is needed to support the team. OVERALL: This is a perfect opportunity for a talented individual looking to ultimately advance towards an executive sous chef and Executive Chef role. The Club is known for excellent compensation and benefits packages, assisting with career advancement and providing a team oriented working environment. QUALIFICATION: 2–5+ years of experience in a high-volume and/or upscale kitchen environment Demonstrated strong leadership skills with the ability to motivate and manage kitchen staff effectively Advanced knowledge of culinary techniques, food preparation, and presentation standards Proficiency in health and safety regulations, including ServSafe certification (or equivalent) Experience with menu planning, recipe development, and seasonal menu adjustments Skilled in inventory management, food cost control, and waste reduction Ability to perform and lead effectively in a fast-paced, high-pressure environment Culinary arts degree preferred, but not required START DATE: Immediate REPORTS TO: Executive Chef WORKING RELATIONSHIP: Works closely with Executive Chef, Catering Director and other food and beverage managers. DIRECTLY SUPERVISES: Kitchen staff Personality / Work Traits: Passion for Food quality and presentation, organized, team motivator, detail-oriented ability to communicate and work with others. COMPENSATION: Competitive salary based on experience starting from $75,000 - $85,000/yr BENEFITS: Health, dental and vision insurance after 90 days of continual employment for full-time employees Short term and long term disability 401K after 1 year of continual employment for full and regular part-time employees Paid vacation and PTO for full-and part-time employees Employee Assistance Program for all employees Paid Holidays for all employees Free employee meal included per shift for all employees Other benefits as described in the Employee Handbook PHYSICAL DEMANDS Ability to stand/walk for 6 or more hours Regularly lift and/or move up to 30 pounds, and frequently lift and/or move up to 50 pounds Vision abilities of close vision, distance vision, color vision, peripheral vision, depth participation, and ability to adjust focus Ability to reach hands and arms in any direction and kneel/stoop repeatedly Employment Type: Full Time Years Experience: 3 - 5 years Salary: $75,000 - $85,000 Annual Bonus/Commission: No