Sous Chef

Position Summary:

The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation, and running a smooth shift. The Sous Chef builds morale through their behavior, delivering on promises to our team, guests, vendors, and our community. The Sous Chef manages costs, builds Team membership, and maintains accountability for achieving success in these areas. Ideal candidate will have banquet and Ala carte experience and be utilize in both capacities.

Essential Functions:

Essential Functions Statement(s)

• Work with Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale.
• Works all stations in the Back of House to assist Team Members during peak times and to maintain service and quality standards.
• Be Creative, control cost, and assist in preparing daily menus and specials.
• Communicate daily specials, shift priorities, and daily productions to all Team Members to ensure they are prepared and set up for success.
• Monitor multiple private dining operations by conducting walkthroughs to ensure operating standards are executed and maintained.
• Ensure sanitation procedures are in place, and the restaurant is clean and organized at all times.
• Set up the kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food.
• Complete closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
• Inspect, count, and perform inventory levels of walk-ins, freezers, prep areas, coolers, and dry storage.
• Monitor and evaluate products and services provided by vendors to ensure Club standards.
• Assume Assistant Chef’s duties in the absence of the Assistant Executive Chef.

Club operates six to seven days per week, 52 weeks a year. Applicants considered are available to work nights, weekends, and holidays.