Sous Chef

Position Description We are seeking a dynamic and experienced Sous Chef to join our culinary team at The Oaks Club. Job Summary The Sous Chef assists the Executive Chef in overseeing all aspects of food production across restaurant outlets, banquet events, and special functions. This role is responsible for supervising kitchen staff and ensuring the highest standards of quality, consistency, and cost control are maintained. Availability for days, evenings, weekends, and holidays is required. Supervises Line Cooks, Prep Cooks, and other Kitchen Staff members Essential Duties & Responsibilities (not inclusive) Understands and practices The Oaks Club

A.I.T.P.E.

core values. Assists the Executive Chef with menu planning. Assists the Executive Chef with daily specials planning. Works across three separate fine dining room styles. Perform supervisory functions including developing performance standards, training staff, and directing daily work. Participates in interviewing and hiring decisions for kitchen staff. Conducts performance reviews for direct reports. Implement disciplinary actions for kitchen staff when necessary. Trains kitchen staff on recipes, prep procedures, and menu items to ensure accuracy. Maintains standards for food quality, cost control, presentation, and flavor. Participates in proper rotation and storage of products and deliveries. Oversees sanitation, cleanliness, and maintenance of kitchen areas and equipment, ensuring compliance with Health Department regulations. Works with the team to complete tasks and preparations that ensure exceptional customer satisfaction. General Requirements (not inclusive) Exceptional customer orientation. Minimum two years of kitchen management experience and three years of kitchen preparation experience. Strong knowledge of hot and cold food preparations. Strong understanding of culinary vocabulary, terminology, and preparation techniques. Organized team player with strong leadership abilities. Ability to manage kitchen operations in the absence of the Executive Chef. Ability to work a flexible schedule including evenings, weekends, and holidays. Requirements Must have Food Safety Manager Certification. Must demonstrate strong teamwork and effective communication skills. Physical Demands & Work Environment Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach. Push, pull, or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid, and noisy environments.