OVERVIEW

We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining and banquet settings. As a Sous Chef, you will play a crucial role in maintaining the high standards of our kitchen, ensuring exceptional food quality and presentation while leading and inspiring the culinary team.

REQUIRED SKILLS & QUALIFICATIONS

• 3–5 years of culinary experience, including prior supervisory responsibilities
• Culinary degree or relevant certification preferred
• Knowledge of contemporary cooking techniques and sanitation regulations
• Ability to lead a team in a fast-paced environment
• Strong communication and organizational skills
• Familiarity with food cost and labor tracking
• Proficiency in Microsoft Office and kitchen software systems
• Ability to work flexible hours including nights, weekends, and holidays
• Must be able to lift up to 50 pounds and perform physically active tasks
• Commitment to consistent attendance and reliability
• Professional demeanor and positive attitude

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods (entire shift)
• Frequent bending, lifting, reaching, and carrying
• Must be able to lift and carry up to 50 pounds
• Comfortable working in hot, fast-paced kitchen environments
• Manual dexterity to handle knives, equipment, and small tools
• Must be able to work in a physically demanding role that includes repetitive tasks and varied shifts including nights, weekends, and holidays
  Job Type: Full-time
  Pay: $70,000.00 - $75,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Work Location: In perso

• Assist in managing kitchen operations across all service areas including prep, banquets, and production
• Supervise cooks and utility staff during service and prep hours
• Support Executive Sous Chef in maintaining food quality, consistency, and presentation standards
• Ensure food safety and sanitation procedures are consistently followed
• Monitor inventory levels and assist in ordering and receiving supplies
• Conduct daily line checks and monitor readiness for service
• Provide on-the-job training and guidance to culinary staff
• Communicate clearly with FOH managers to ensure efficient service flow
• Uphold safety, cleanliness, and organizational standards in all kitchen areas
• Assist in staff scheduling and labor tracking
• Step into leadership duties in the absence of the Executive Sous Chef
• Perform additional duties as assigned by management to support overall Club objectives