Position – Sous Chef
About Riverside Golf and Country Club
Riverside Golf and Country Club (RGCC) is a private, member-owned golf and country club in Portland, Oregon. Opening in 1925, Riverside enjoys a championship-caliber golf course with a track record of hosting prestigious LPGA, OGA, and regional championships. Amenities include fine dining and banquet facilities, a casual pub, indoor teaching facilities, and swimming pool complex with snack bar.
Job Summary
The Sous Chef (SC) reports directly the RGCC’s Executive Chef (EC) and is responsible for all aspects of the kitchen in the absence of the EC. The SC works closely with the EC, F&B Manager, Pub Manager, Banquet Captain, and General Manager to ensure RGCC’s member and guest dining experience is word class. The SC is responsible for, but not limited to, developing dining and banquet menus, staff supervision, food production, safety, cleanliness, and employee morale. The SC should also be comfortable being visible to our membership and enjoy speaking about the culinary arts in the dining rooms and at meetings.
This is an excellent opportunity for a motivated professional driven to progress their career path by providing world-class experience for our membership. If you possess a “yes, can do” attitude, and the willingness to do what it takes to succeed, you are what RGCC is looking for in this role at our club.
Essential Job Duties
- Develop new specials daily for members, golfers, and their guests.
- Prepare tickets ordered by members and guests.
- Prepare elevated food and elaborate displays for banquets
- Training new employees as the seasons change.
- Ensures best practices are followed to maximize food cost of sales.
- Evaluates employee performance and provides positive guidance and direction.
- Ensures that kitchen complies with health and safety regulations.
- Leads the team in the absence of the Executive Chef.
- Purchasing food and materials while monitoring inventory.
- Maintain, organize, and clean storage areas, coolers, and freezers.
- Lead production of banquets, tournaments based on BEOs and attend BEO meetings.
Qualifications
- Minimum 2 years of work experience as a Sous Chef. Private club, resort, or hotel experience preferred.
- Deep knowledge of various cooking techniques, methods, equipment, and ingredients.
- Ability to multitask and work confidently in a fast-paced, high-stress environment.
- Excellent interpersonal and teamwork skills.
- Ability to train and motivate employees in a professional and positive manner.
- Ability to manage labor needs based on business and approved budgets.
- Ability to execute orders effectively and consistently.
- Enjoy engaging members and guests and being able to communicate with them.
- Strong knowledge and practice of food safety and sanitation practices.
- Valid food handlers card required.
If you’re passionate about food, wine, and creating memorable experiences (and hearing about them from our members), we’d love to hear from you!
Exempt Employee
Full Time 50+ hours a week
Primary Days Wednesday- Sunday
Salary Range $55,000-$60,000
Health and Dental Insurance
401k
Vacation and Sick Pay
Job Type: Full-time
Pay: $55,000.00 - $60,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
