Sous Chef

The Minnehaha Country Club is celebrating our 120th year of operations, and we are currently seeking passionate and team-oriented restaurant professionals to join our team. Minnehaha Country Club operates two full-service, year-round restaurants, as well as a robust on-site catering/events operation. With some forecasted turnover we have opportunities in both our formal and casual restaurants. The positions are available immediately for the successful candidate. Minnehaha Country Club is Sioux Falls’ premier country club, operates year-round and serves membership of approximately 740 families. The Club features an immaculate championship 18-hole golf course and several of the finest restaurants in the region, as well as swimming, tennis, and fitness amenities.

Our Sous Chef will report to the Executive Chef and assist the Banquet chef with executing banquet events and menus for Minnehaha’s members. Applicants must have open availability and preferred experience in banquets or a diverse background in culinary.

Compensation and Benefits

• Sous Chefs are full-time and have a starting salary of $50,000.00 - $70,000.00 based on skill and experience.
• The club offers an excellent benefit package to qualifying full-time employees that includes: health, dental, and vision insurance for the employee, holiday and paid time off, 401k retirement plan with company contributions, opportunities for continuing professional development, complimentary golf, and discounts on merchandise.

Education and/or Experience

• High school diploma or GED required; Degree from post-secondary culinary arts training program is preferred.
• Minimum of three years in a food preparation position encompassing all phases of food preparation and kitchen operation.

Job Knowledge, Core Competencies and Expectations

• Responsible for consistent use of safe work practices by all restaurant staff.
• Understands and consistently follows food safety practices.
• Establishes and maintains professional standards of conduct and appearance.
• Leads menu planning and development, collaborates with Executive Chef for final menu approval.
• Possess strong interpersonal, written and oral communication skills.
• Able to work flexible schedule that includes weekends, holidays, evenings, and split shifts.
• Must have good communications skills and a dynamic, outgoing personality.
• Good organizational and follow-through skills.
• Knowledge of and ability to perform required role during emergency situations.

Licenses and Special Requirements

• ServSafe certification preferred.

Job Summary / Essential Functions

The Sous Chef is a working chef, who leads the menu development, execution, and staffing of the Restaurant culinary team. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of the main kitchen. Ensures timeliness of food service. Leads culinary personnel in delivering member and guest satisfaction through consistently excellent menu execution, and provides ongoing training/professional development for the culinary team. Accountable for the effective and consistent management of all Restaurant operating expenses. The Sous Chef assists with Executive Chef’s responsibilities during the latter’s absence, and assists other MCC restaurant and banquet culinary teams as needed.

Job Tasks/Duties

• Manages food production including meu planning, costing, execution and employee supervision for the Windows Restaurant, as well as other special occasions as needed.
• Leads and directs culinary staff through all phases of restaurant operations.
• Works with Executive Chef and the Director of Food and Beverage, and others to coordinate food service between kitchen and service staff.
• Effectively and regularly communicates expectations and service goals to staff.
• Assists in the development and execution of short- and long-term department goals.
• Assists in the hiring, training and scheduling of all employees involved with the Restaurant culinary operations.
• Assures that food quality standards are consistently maintained, and collaborates with fellow management on opportunities to continually elevate quality standards.
• Establishes and adheres to food cost goals; takes corrective action as necessary to help assure that financial goals are attained.
• Attends departmental Staff meetings.
• Ensures that all restaurant culinary staff are well-groomed and in proper uniform.
• Enforces established club rules, regulations, and policies.
• Attends and actively participates in departmental staff meetings; confers with management to identify, plan, and develop methods and procedures to obtain greater efficiency and affect continual improvement.
• Assists or relieves fellow Chef as directed by Executive Chef.
• Performs other appropriate assignments and projects as required by Club Management.

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.
• Continuous repetitive motions.
• This is a typical professional kitchen work environment, which may be hot, humid, and noisy.
• Some outdoor work required as dictated by specific events.
• Reasonable accommodations may be made to enable an individual with disabilities to perform the essential functions.
• Some local travel required.