Sous Chef

Job Summary:
The Sous Chef is responsible for overseeing daily kitchen operations across multiple areas, including Banquet and Restaurant services, ensuring a high standard of food quality and member satisfaction. This role involves effective leadership, coordination, and communication with the whole culinary department to maintain efficiency, productivity, and a positive work environment.

Supervises: Hourly Kitchen Team Members On Shift

Reports to: Executive Chef/Culinary Director 

Key Responsibilities

Management & Leadership

• Resolve conflicts and address disciplinary matters within the kitchen team.
• Ensure that staff appearance, attitude, and professionalism align with club standards.
• Delegate tasks to kitchen staff based on roles and expertise.
• Collaborate with the Executive Chef to create and maintain kitchen staff schedules.
• Train new and current team members on kitchen procedures, plating, and organizational techniques.
• Foster a work environment free from harassment and bullying.
• Actively solicit and respond to feedback regarding operations, employee performance, and guest service.
• Contribute to a positive, open communication culture that promotes team building, high morale, and a rewarding atmosphere.
• Be flexible and available to work outside of scheduled hours to address prep needs, staff shortages, or unforeseen emergencies.

Communication & Collaboration

• Effectively communicate operational details, guest feedback, staffing updates, and performance-related issues to relevant management, including the Executive Chef, Food and Beverage Director, General Manager, and Director of People & Culture.
• Maintain strong communication with staff and guests to ensure a high level of service and operational success.

Product Quality & Consistency

• Ensure food quality and consistency meet the highest standards.
• Supervise prep and production areas to ensure organization and task completion.
• Monitor kitchen operations to maintain cleanliness, efficiency, and an organized environment.
• Oversee ingredient ordering, receiving, and storage per policy and established par levels.

Facility & Equipment Maintenance

• Adhere to all health department regulations regarding food safety, prep methods, and storage.
• Ensure cleanliness, organization, and safety within all kitchen areas.
• Manage kitchen equipment use and ensure proper upkeep.

Financial Oversight

• Assist in managing food costs and maintaining departmental budgets.
• Support the management of labor costs while ensuring high-quality service.
• Ensure proper food storage, rotation, and waste reduction to minimize loss and maintain product freshness.
• Maintain portion control and adherence to recipe standards to ensure food cost accuracy and consistency.

Health & Safety

• Follow and enforce safety and sanitation standards.
• Ensure compliance with kitchen safety guidelines and address any hazards.

Qualifications

Skills & Experience

• Demonstrated leadership and professionalism in a high-paced kitchen environment.
• Strong organizational and communication skills.
• Ability to effectively prioritize tasks and maintain focus in a fast-paced environment.
• Excellent interpersonal communication, with a focus on professionalism and teamwork.
• Knowledge of kitchen operations and procedures, including food safety and handling.
• At least two years of supervisory experience in a similar culinary role.
• Knowledge of the Employee Handbook and the ability to maintain its standards.
• Must hold a valid Manager Food Handler’s certification.

Physical Demands

• Ability to hear, see, and taste.
• Ability to stand or walk for up to 10-12 hours per day, up to 6 days per week
• Capable of lifting, carrying, pulling or pushing 50 lbs. or more regularly.
• Requires excellent hearing and vision, with correction if necessary.
• Manual dexterity to operate kitchen equipment and tools.
• Ability to work in a variable temperature environment.