Sous Chef
The Sous Chef assists the Executive Chef and Chef de Cuisine in overseeing the daily operations of the kitchen while ensuring the highest standards of food quality, presentation, sanitation, and member satisfaction. Responsibilities include supervising kitchen staff, assisting with menu execution and development, maintaining food and labor cost controls, training team members, managing inventory, and ensuring compliance with all health and safety regulations. The Sous Chef serves as a leader in the kitchen, helping to create a positive, professional work environment while delivering exceptional dining experiences for club members and guests.
Qualifications:
Previous culinary leadership experience in a club, hotel, resort, or high-volume restaurant.
Strong knowledge of food preparation, sanitation, and kitchen operations.
Excellent leadership, communication, and organizational skills.
Ability to work evenings, weekends, and holidays as required.
Culinary degree or equivalent experience preferred.
