EXECUTIVE SOUS CHEF at Woodhill Country Club

Wayzata, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Jan, 26

Salary

75000.0

Posted On

17 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Food Safety, Sanitation Standards, Leadership, Communication, Team Management, Menu Development, Culinary Innovation, Inventory Management, Time Management, Adaptability, Creativity, Pressure Management, Scheduling, Banquet Preparation, Order Delivery

Industry

Hospitality

Description

Description WOODHILL COUNTRY CLUB MISSION STATEMENT: Woodhill Country Club is a family-oriented, year-round, private country club that serves as a primary social and recreational center for members by providing high-quality activities, facilities, and services. WOODHILL COUNTRY CLUB TEAM PHILOSOPHY: Through teamwork and shared vision, we are committed to enhancing members’ experiences by supporting traditions and delivering personal, high-touch service in all areas; we support one another to maintain balance for the team even during peak seasons. Join our dynamic culinary team as an Executive Sous Chef, where your leadership and culinary expertise will be essential in delivering exceptional dining experiences. This role offers an exciting opportunity to oversee daily kitchen operations, support our talented team, and contribute to the ongoing success of our restaurant. Key Responsibilities: - Oversee and manage all aspects of ala carte operations during lunch and dinner service - Staff and schedule the restaurant kitchen team to ensure smooth and efficient operations - Plan and develop menus in collaboration with the executive chef, ensuring quality and creativity - Prepare ingredients and assist the team in executing dishes to the highest standards - Work expo most nights to ensure timely and accurate order delivery - Assist with banquet preparations and service as needed - Support ordering, inventory counting, and inventory management to maintain optimal stock levels - Maintain a clean, organized, and safe kitchen environment in compliance with health and safety regulations We foster a vibrant, collaborative culture where growth and creativity are encouraged. Join us and be part of a team dedicated to culinary excellence and exceptional guest experiences. Requirements Skills and Qualifications: - Proven experience as a Sous Chef or similar leadership role in a high-volume restaurant - Strong knowledge of culinary techniques, food safety, and sanitation standards - Excellent leadership, communication, and team management skills - Ability to work efficiently under pressure and adapt to changing priorities - Creative mindset with a passion for menu development and culinary innovation - Flexibility to work nights, weekends, and holidays as required - Culinary degree or equivalent professional training preferred Physical Demands: - Walking and/or standing for extended periods of time. -Lift and carry racks or stacks of dishes, glassware, and other utensils weighing up to 30 lbs. -Substantial repetitive motions of the wrists, hands, and fingers. -Frequent bending, twisting, stooping, reaching, pushing, pulling, lifting, and climbing stairs and step stool. -Frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood, and produce items. -Frequent washing of hands. -Ability to lift up to 60 lbs. -Frequent exposure to smoke, steam, high temperatures, humidity, extreme cold. Work Environment: -Hazards include, but are not limited to, cuts from knives, broken glass and metal cans, burns, slipping, and tripping. -Cleaning chemical exposure. -Exposure to heat, cold, and humidity. -Elevated noise levels. Compensation & Benefits: -Base annual salary and annual performance bonus. $70,000 to $75,000 per year. -Health, dental, and life/disability insurance in accordance with club policy. -Paid Time Off (PTO). 100 hours per year to start -Association membership dues. -401k matching program. -Uniform attire provided. -Complimentary employee meals. -Use of Woodhill’s exceptional facilities (golf course, pool, tennis courts, and winter sports complex) on Mondays.

Responsibilities

The Executive Sous Chef will oversee and manage all aspects of ala carte operations during lunch and dinner service. This role includes planning and developing menus, managing kitchen staff, and ensuring compliance with health and safety regulations.