Sous Chef/Line Cook

Overview The Sous Chef assists the Executive Chef in all of the daily duties. Sous chefs report directly to the head or executive chef and assist with managing kitchen operations and adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. Experience Required Culinary school graduate preferred. Two years experience in line cook position preferred. Diplomatic team player able to foster relationships with members and guests Bilingual (English - Spanish) communication ability preferred. Possesses a passion for exceeding Member expectations and a commitment to excellence resulting in high quality Member and guest service. Essential Responsibilities Assist the Executive Chef in all aspects of the main, grill, and kitchens (ie. Prepping, cooking, scheduling, sanitation, maintenance, employee development, performance reviews). Responsible for proper preparation, excellence of product, profit and labor cost. Organize and help in the service of all activities concerning a la carte, meals and private dining rooms. Responsible for the quality and the variety of all food being served on the shift. To hire, train, supervise, and/or terminate employees when needed. Carry out the sanitation needs of the kitchen utilizing the standards set up by the Executive Chef. Implement all cleaning schedules and duties set up by the Executive Chef.