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LC
Lafayette Club
Sous Chef
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$52,998 / year median in Minnesota
+7% projected growth
Job Description
Join the culinary team at Lafayette Club, a historic, family-focused private country club on the shores of Lake Minnetonka, just 20 minutes west of Minneapolis.
We are seeking a Sous Chef to join our close-knit culinary team. As a private club, we offer a polished, professional environment with high standards, supportive leadership, and a schedule that promotes a healthier work/life balance than many restaurant kitchens. The Club closes by 9:00 PM, operates 6 days per week in season, and just 4.5 days per week in the off-season.
Job Summary Working alongside the Executive Chef, you will help lead food production for member dining, private events, and club functions while maintaining exceptional quality, consistency, and hospitality.
Prepare and oversee the production of soups, sauces, specials, and other menu items to ensure consistency with club standards and recipes.
Assist the Executive Chef with menu planning, inventory management, purchasing, cost control, scheduling, and administrative duties.
Train, mentor, schedule, and evaluate culinary team members while fostering a culture of teamwork, safety, and excellence.
Maintain the highest standards of food quality, presentation, sanitation, and guest satisfaction.
Manage food and labor costs to maximize productivity and operational performance.
Oversee kitchen operations in the absence of the Executive Chef.
Ensure proper food handling, storage, equipment maintenance, and compliance with all health and safety regulations.
Expedite service during peak periods and support all kitchen stations as needed.
Collaborate with front-of-house teams to deliver exceptional member and guest experiences.
Education and/or ExperienceDegree from post-secondary culinary arts program. Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
Licenses and Special RequirementsFood safety certification.
Job Knowledge, Core Competencies and ExpectationsMust be familiar with and have worked with all kitchen equipment.
Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
Knowledge of and ability to perform required role during emergency situations.
Physical Demands and Work EnvironmentRequired 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.
Work in hot, humid, and noisy environment.
Continuous repetitive motions.
We are seeking a Sous Chef to join our close-knit culinary team. As a private club, we offer a polished, professional environment with high standards, supportive leadership, and a schedule that promotes a healthier work/life balance than many restaurant kitchens. The Club closes by 9:00 PM, operates 6 days per week in season, and just 4.5 days per week in the off-season.
Job Summary Working alongside the Executive Chef, you will help lead food production for member dining, private events, and club functions while maintaining exceptional quality, consistency, and hospitality.
Pay:
$70,000 - $80,000 annuallyBenefits:
High-level culinary work without sacrificing your quality of lifeNew Years Day, Thanksgiving Day, Christmas Eve and Christmas Day offMultiple health benefit plans to suit your needsDental, vision, life insurance, short term and long term disability, flexible spending accounts401k with company matchPaid Time Off and paid holidaysComplimentary use of the golf course on Mondays during the seasonComplimentary lunch Tuesday - Sunday during the seasonOpportunities for growth and advancement: additional training, culinary classes, CMAA membership, and other professional development opportunities.Job Duties:
Lead and supervise daily kitchen operations for member dining and club events.Prepare and oversee the production of soups, sauces, specials, and other menu items to ensure consistency with club standards and recipes.
Assist the Executive Chef with menu planning, inventory management, purchasing, cost control, scheduling, and administrative duties.
Train, mentor, schedule, and evaluate culinary team members while fostering a culture of teamwork, safety, and excellence.
Maintain the highest standards of food quality, presentation, sanitation, and guest satisfaction.
Manage food and labor costs to maximize productivity and operational performance.
Oversee kitchen operations in the absence of the Executive Chef.
Ensure proper food handling, storage, equipment maintenance, and compliance with all health and safety regulations.
Expedite service during peak periods and support all kitchen stations as needed.
Collaborate with front-of-house teams to deliver exceptional member and guest experiences.
Education and/or ExperienceDegree from post-secondary culinary arts program. Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.
Licenses and Special RequirementsFood safety certification.
Job Knowledge, Core Competencies and ExpectationsMust be familiar with and have worked with all kitchen equipment.
Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
Knowledge of and ability to perform required role during emergency situations.
Physical Demands and Work EnvironmentRequired 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.
Work in hot, humid, and noisy environment.
Continuous repetitive motions.