Ccjackson
Description
Department: Culinary / Food & Beverage
Reports To: Executive Chef, Executive Sous Chef
Supervises: Line Cooks, Prep Cooks, Pantry, Stewards
Position Summary
The Sous Chef is a key member of the culinary leadership team, responsible for assisting the Executive Chef in managing all kitchen operations for multiple dining outlets, banquets, special events, and seasonal programming. The ideal candidate is a hands-on leader with exceptional culinary skills, a strong sense of organization, and a commitment to delivering refined, consistent, high-quality cuisine. This role ensures smooth daily operations, maintains culinary standards, trains staff, and helps drive the overall success and reputation of the club’s culinary program.
Essential Duties and Responsibilities
Culinary Leadership & Operations
Oversee day-to-day kitchen operations in the Executive Chef’s absence. Lead and support all stations during service to maintain consistency and quality. Ensure proper execution of à la carte service, banquets, and special events. Manage production schedules, prep lists, and daily workflow for the culinary team. Maintain strict standards for food quality, taste, seasoning, and presentation. Menu Development & Standards
Assist with developing seasonal menus, daily features, tasting menus, and banquet offerings. Test and refine recipes to ensure they align with club standards and member expectations. Ensure all cooks follow standardized recipes, portion controls, and plating guides. Provide input on food trends, product sourcing, and flavor development. Staff Training & Development
Train, mentor, and coach line cooks and prep cooks to build a strong, cohesive team. Conduct ongoing training in cooking techniques, knife skills, sanitation, and plating. Support hiring, onboarding, and evaluating kitchen staff as needed. Foster a professional, respectful, and disciplined kitchen culture. Sanitation, Safety & Compliance
Uphold all food safety, sanitation, and health code standards. Ensure proper food storage, labeling, cooling procedures, and cleaning routines. Monitor kitchen and equipment conditions; report issues promptly. Ensure compliance with club policies, culinary SOPs, and regulatory requirements. Administrative Responsibilities
Assist with inventory management, ordering, receiving, and vendor communication. Help control food and labor costs through efficient practices and portion control. Maintain accurate production sheets, prep lists, and special event BEO communications. Support scheduling and labor planning in collaboration with the Executive Chef. Requirements
Required
Minimum 3-5 years of Sous Chef experience minimum in upscale dining, luxury hotels, resorts, or private clubs. Strong leadership capabilities with the ability to manage a culinary team effectively. Deep knowledge of cooking techniques, modern and classical cuisine, and kitchen operations. Ability to remain calm, organized, and efficient in a high-volume, high-expectation environment. Excellent communication, organizational, and multitasking skills. Strong understanding of sanitation, food safety, and proper kitchen practices. Preferred
Culinary degree or equivalent formal culinary training. Previous private club or fine dining sous chef experience. Experience with menu costing, budgeting, and inventory systems. Proficiency with combi ovens, sous vide, smokers, and modern cooking equipment. Familiarity with farm-to-table and seasonal menu programs. Physical Requirements
Ability to stand and work for extended periods. Ability to lift up to 50 lbs. Comfortable working in high-heat and fast-paced conditions. Able to bend, reach, carry, and move efficiently during busy services. Work Environment
High-end private club with multiple kitchens, dining venues, and banquet spaces. Fast-paced, member-focused environment with elevated expectations.
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Oversee day-to-day kitchen operations in the Executive Chef’s absence. Lead and support all stations during service to maintain consistency and quality. Ensure proper execution of à la carte service, banquets, and special events. Manage production schedules, prep lists, and daily workflow for the culinary team. Maintain strict standards for food quality, taste, seasoning, and presentation. Menu Development & Standards
Assist with developing seasonal menus, daily features, tasting menus, and banquet offerings. Test and refine recipes to ensure they align with club standards and member expectations. Ensure all cooks follow standardized recipes, portion controls, and plating guides. Provide input on food trends, product sourcing, and flavor development. Staff Training & Development
Train, mentor, and coach line cooks and prep cooks to build a strong, cohesive team. Conduct ongoing training in cooking techniques, knife skills, sanitation, and plating. Support hiring, onboarding, and evaluating kitchen staff as needed. Foster a professional, respectful, and disciplined kitchen culture. Sanitation, Safety & Compliance
Uphold all food safety, sanitation, and health code standards. Ensure proper food storage, labeling, cooling procedures, and cleaning routines. Monitor kitchen and equipment conditions; report issues promptly. Ensure compliance with club policies, culinary SOPs, and regulatory requirements. Administrative Responsibilities
Assist with inventory management, ordering, receiving, and vendor communication. Help control food and labor costs through efficient practices and portion control. Maintain accurate production sheets, prep lists, and special event BEO communications. Support scheduling and labor planning in collaboration with the Executive Chef. Requirements
Required
Minimum 3-5 years of Sous Chef experience minimum in upscale dining, luxury hotels, resorts, or private clubs. Strong leadership capabilities with the ability to manage a culinary team effectively. Deep knowledge of cooking techniques, modern and classical cuisine, and kitchen operations. Ability to remain calm, organized, and efficient in a high-volume, high-expectation environment. Excellent communication, organizational, and multitasking skills. Strong understanding of sanitation, food safety, and proper kitchen practices. Preferred
Culinary degree or equivalent formal culinary training. Previous private club or fine dining sous chef experience. Experience with menu costing, budgeting, and inventory systems. Proficiency with combi ovens, sous vide, smokers, and modern cooking equipment. Familiarity with farm-to-table and seasonal menu programs. Physical Requirements
Ability to stand and work for extended periods. Ability to lift up to 50 lbs. Comfortable working in high-heat and fast-paced conditions. Able to bend, reach, carry, and move efficiently during busy services. Work Environment
High-end private club with multiple kitchens, dining venues, and banquet spaces. Fast-paced, member-focused environment with elevated expectations.
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