Position Title:

Sous Chef Position Summary The Sous Chef plays a key role in the kitchen, supporting the Executive Chef in ensuring the highest standards of food quality, presentation, service, and operational efficiency. This position requires strong culinary skills, exceptional organizational abilities, and effective communication skills to supervise kitchen staff, coordinate daily operations, manage scheduling, and assist with purchasing.

Supervisory Role:

Kitchen Team Key Responsibilities Kitchen Management Assist in planning, organizing, and managing daily kitchen operations to ensure smooth workflow, efficiency, and consistent service. Supervise and coordinate the work of kitchen staff, including cooks and other kitchen personnel. Assign daily responsibilities and stations based on business volume, staffing levels, and operational needs. Maintain cleanliness and sanitation standards in the kitchen, adhering to food safety regulations and Club standards. Oversee food preparation, ensuring consistency in quality, portion sizes, recipes, and presentation. Monitor kitchen operations during service and make adjustments as needed to maintain appropriate service levels. Communicate effectively with the Executive Chef, other Sous Chefs, and front-of-house leadership regarding daily operations and service needs. Kitchen Scheduling and Staffing Assist with developing and maintaining kitchen staff schedules based on business levels, events, Club activities, and operational requirements. Ensure appropriate staffing levels and coverage for daily service, special events, weekends, holidays, and other high-volume periods. Monitor attendance, punctuality, timekeeping, and staffing needs, communicating concerns to the Executive Chef. Coordinate shift assignments, station coverage, breaks, and substitutions as needed. Assist with managing time-off requests and schedule changes while maintaining adequate kitchen coverage. Collaborate with leadership on interviewing, hiring, onboarding, scheduling, coaching, performance management, and discipline, as needed. Help identify staffing needs and communicate recommendations for additional labor or adjustments to staffing levels. Ordering and Purchasing Assist with ordering and purchasing food, ingredients, kitchen supplies, and other operational items necessary for daily kitchen operations. Monitor inventory levels and maintain appropriate stock of food, ingredients, supplies, and other kitchen necessities. Prepare and submit purchase orders or requisitions in accordance with Club purchasing procedures and established approval processes. Work with approved vendors and suppliers to obtain quality products at competitive prices while maintaining established Club standards. Inspect deliveries for quality, quantity, freshness, proper temperatures, and accuracy against purchase orders or invoices. Communicate shortages, substitutions, quality concerns, and pricing issues to the Executive Chef. Assist with receiving, labeling, dating, storing, and rotating products in accordance with food safety standards. Monitor product usage, waste, spoilage, and inventory levels to help control food costs and minimize unnecessary waste. Assist with maintaining accurate inventory records and participating in regular physical inventory counts. Communicate anticipated product needs based on upcoming menus, events, reservations, and business volume. Ensure purchasing and inventory practices support established food-cost and budgetary goals. Menu Development Collaborate with the Executive Chef and other Sous Chefs in developing innovative and seasonal menus that meet the needs and preferences of the members. Contribute ideas for new dishes, incorporating culinary trends and techniques to enhance the dining experience. Conduct tastings and evaluations to refine menu offerings and ensure they meet quality standards. Assist in reviewing recipes, yields, portion sizes, and ingredient requirements to support consistency and cost control. Staff Training and Development Provide training and guidance to kitchen staff, ensuring they understand recipes, cooking techniques, food safety procedures, and food presentation standards. Foster a positive and collaborative work environment, encouraging teamwork and professional growth among kitchen personnel. Conduct performance evaluations and provide constructive feedback to enhance individual and team performance. Assist in training new employees and ensuring they are properly oriented to Club standards, kitchen procedures, and expectations. Collaborate on interviewing, hiring, scheduling, coaching, and discipline, as needed. Quality Control Monitor food quality throughout the cooking process, inspecting ingredients and final dishes to ensure they meet established quality standards. Address issues or concerns regarding food quality, consistency, portioning, or presentation promptly and implement corrective measures as needed. Uphold high standards of taste, presentation, and service to exceed member expectations and maintain the reputation of the Club. Monitor proper execution of recipes and established preparation and plating standards. Identify opportunities to improve kitchen processes, product quality, and overall efficiency. Health and Safety Compliance Enforce kitchen safety protocols and procedures to prevent accidents and injuries, including proper handling of equipment and use of protective gear. Ensure compliance with health and sanitation regulations and Club food safety standards. Conduct regular inspections of kitchen areas, equipment, food storage, and workstations, implementing corrective actions as necessary. Ensure proper food handling, storage, labeling, temperature control, and rotation procedures are followed. Stay informed about industry best practices and emerging trends in food safety and sanitation. Cost Control and Operational Efficiency Assist the Executive Chef in monitoring food and labor costs and identifying opportunities for improved efficiency. Monitor portion control, product utilization, waste, and spoilage to support food-cost objectives. Help ensure proper use and maintenance of kitchen equipment and supplies. Identify opportunities to improve kitchen procedures, reduce waste, and increase operational efficiency. Maintain appropriate communication regarding inventory, staffing, purchasing, and operational concerns. Qualifications/Certifications Proven experience as a Sous Chef or similar role in a high-volume kitchen environment. Culinary degree or relevant certification from a recognized culinary institution preferred. Strong leadership and management skills, with the ability to motivate and inspire kitchen staff. Excellent communication and interpersonal abilities, with a customer-oriented approach. In-depth knowledge of culinary techniques, ingredients, and food preparation methods. Experience with kitchen scheduling, staff supervision, and daily operational planning. Experience with food ordering, purchasing, inventory management, and vendor relationships. Familiarity with kitchen equipment and utensils, as well as safety and sanitation standards. Knowledge of food-cost management, portion control, and waste reduction practices. Ability to work effectively under pressure and adapt to changing priorities and demands. Strong organizational and time-management skills. Creative flair and passion for culinary excellence, with a commitment to continuous improvement. ServSafe Food Protection Manager Certification. Working Conditions Fast-paced kitchen environment, often standing for extended periods and handling hot and heavy kitchen equipment. The position may involve evening, weekend, and holiday shifts to accommodate the needs of the Club. Flexibility and willingness to work irregular hours are essential for this role. Metairie Country Club is an equal opportunity employer. Applications will not be used for limiting or excluding any applicant from consideration for employment on a basis prohibited by local, state, or federal law. Applicants requiring reasonable accommodation in the application and/or interview process should notify a representative of the organization.