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.
Pay:
- $70,000 - $80,000 annually
Benefits:
- High-level culinary work without sacrificing your quality of life
- New Years Day, Thanksgiving Day, Christmas Eve and Christmas Day off
- Multiple health benefit plans to suit your needs
- Dental, vision, life insurance, short term and long term disability, flexible spending accounts
- 401k with company match
- Paid Time Off and paid holidays
- Complimentary use of the golf course on Mondays during the season
- Complimentary lunch Tuesday - Sunday during the season
- Opportunities 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 Experience
- Degree 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 Requirements
- Food safety certification.
Job Knowledge, Core Competencies and Expectations
- Must 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 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.
- Work in hot, humid, and noisy environment.
- Continuous repetitive motions.