Restaurant Sous Chef

Job Title: Restaurant Sous Chef
Location: Army Navy Country Club
Department: Culinary
Reports To: Executive Chef & Executive Sous Chef  

About Army Navy Country Club:

Army Navy Country Club is a prestigious private, member-owned institution with a history dating back to 1924. Spanning 488 acres across two campuses located in Arlington and Fairfax, Virginia. The Club provides employees with opportunities to contribute to essential operations. As the Restaurant Sous Chef at Army Navy Country Club, you will play a key role in delivering exceptional dining experiences for our members and guests. 

Job Summary:

The Army Navy Country Club is in search of our next Sous Chef to join the brigade. This role provides support to the Restaurant Chef in the leadership of the culinary team which services two of our lively A la Carte outlets in the clubhouse. The ideal candidate is a highly motivated self-starter who is passionate about food and service. This individual contributes to a positive culture within the brigade where each member of the team feels respected, empowered to succeed, and a valued member of something great.

Roles and Responsibilities:

• Leadership and supervision of the Grill kitchen brigade and stewarding staff.
• Expediting lunch, brunch, and dinner services.
• Conducting line checks and monitoring production to ensure quality and consistency in execution.
• Writing and delegating prep lists, seasonal menus, daily specials, and private dining events.
• Upholding high standards of cleanliness and organization of the kitchen and storage spaces, and ensuring all equipment is properly maintained.
• Maintain strict compliance with all Department of Health standards.
• Train culinarians of various levels of experience, with the goal of constant growth in an industry where education is a lifelong career pursuit.

Qualifications: 

• Minimum of five years’ kitchen experience in high volume restaurants, hotels, or private clubs demonstrates growth and ability to take ownership and responsibility.  
• Comprehensive knowledge of cooking principles, knife skills, portion control, and meal service.
• Ability to write menus and corresponding recipes that can be executed with consistency by line staff.
• Understanding dietary restrictions including allergies, cross-contamination, and special requirements such as vegetarian, vegan, and pescatarian (ServSafe certified is a plus).
• Strong verbal and written communication skills for effective interaction with guests, members, and co-workers.
• The ability to conduct business in a professional manner via interpersonal communication within the culinary team as well as all other departments.  A Sous Chef is leader within the brigade and should represent the culinary team well.
• Basic computer skills including Microsoft Word, Excel, and Outlook.

Compensation:

• $65,000/yr. salary
• We offer competitive rates of pay for the area.  Excellent benefits package including health, vision, dental and 401k.

Physical Demands:

•  Be able to stand for long periods of time and lift to 50 pounds.

General Availability:

• 5 days, 45-50 Hours per week Tuesday through Sunday; mornings and evenings, major holidays  

BENEFITS
 Army Navy Country Club places a strong emphasis on the well-being of its staff, offering comprehensive benefits designed to support a balanced and fulfilling career.

• Group Health, Dental, & Vision Insurance
• Club-Paid Life Insurance
• Voluntary Short-term & Long-term Disability
• Flexible Spending Accounts (Health & Dependent)
• Paid Time Off & Holiday Pay
• Employee Assistance Program
• 401(k) Retirement Program with Matching Contributions
• Complimentary Meals
• Club-sponsored Staff Events
• Five Star Employee Recognition Program
• Employee Appreciation Fund – A holiday gift to employees funded solely from voluntary contributions made by Members of the Club

Army Navy Country Club is an EEO

This job is a civilian position and does not require military service (including commission and enlistment)