Job Description Job Title:

Sous Chef Reports To:

General Manager Position Summary The Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations and ensuring consistent execution of the club's culinary standards. This role assists with food preparation, staff supervision, and maintaining a clean, organized, and efficient kitchen. The Sous Chef plays a key leadership role and steps in to lead kitchen operations in the absence of the Chef de Cuisine. Key Responsibilities Assist in supervising and coordinating kitchen staff and food preparation activities. Ensure consistency, quality, and presentation of all menu items. Support the Executive Chef and Chef de Cuisine with menu execution, specials, and daily preparation. Help manage inventory, ordering, food costs, and waste control. Enforce health, safety, and sanitation standards in compliance with regulations. Train, mentor, and assist in scheduling kitchen staff. Work collaboratively with front-of-house management to ensure smooth and timely service. Support club events, banquets, and member dining operations. Assume leadership of kitchen operations when the Chef de Cuisine is unavailable. Qualifications Minimum 3-5 years of culinary experience, with prior supervisory or lead line experience preferred. Strong teamwork, communication, and organizational skills. Solid knowledge of culinary techniques, food preparation, and kitchen operations. ServSafe or equivalent certification preferred. Experience in a private club, resort, or fine dining environment a plus.

Job Type:

Full-time Work Location:

In person

Pay:

$18.00 - $20.00 per hour

Work Location:

In person