Sous Chef
Department: Culinary / Kitchen
Reports to: Chef de Cuisine
Supervises: Line Cooks
Status: Salary Exempt
The Sous Chef will work alongside the Chef de Cuisine, providing successful leadership and management to the culinary team and assist in overseeing all line operations. The Sous Chef will work directly with the Chef de Cuisine, Executive Chef, Culinary Team, Clubhouse Manager, Events Manager, and Food and Beverage Manager(s) / Assistant Manager(s) to ensure clear and consistent communications as it pertains to expectations, organization, food cost, labor cost, food presentation, and the overall Member and guest dining experience.
A la carte Dining
The Sous Chef will work with the Chef de Cuisine and together, oversee and manage the entire a la carte dining operation, ensuring excellent menu selections and food experience for Members and guests, consistent with the IHCC Brand. The Sous Chef will communicate and collaborate with the Executive Chef, Chef de Cuisine, and Clubhouse Manager in the creation of a la carte menu offerings, which will be rotated in selection quarterly with the seasons. The Sous Chef will receive support from the Chef de Cuisine to ensure a successful operation of the a la carte kitchen line daily.
As the Sous Chef, the following outlined areas are paramount to being successful in the role:
Leadership
- Provides a work environment that promotes growth and development.
- Cultivates a culture where Team Members can thrive.
- Personal interaction with the Membership at the Club including Member Events, Chef’s Tables, banquet functions, and a la carte operations.
Managing the Line Operations
- Responsible for and effectively works with the Clubhouse Manager, Executive Chef, and Chef de Cuisine in the recruitment, on-boarding, retaining of top culinary talent, and progressive discipline when necessary.
- Onboard new culinary Team Members to help provide them with the framework of the IHCC Culinary Operations.
- Provide educational opportunities to help further prepare Team Members for success. These opportunities will be both in-house and off-site.
HCC Experience
- Consistently identifying and implementing practices to protect and improve upon the IHCC Experience.
The Club
- Works directly with the Executive Chef to identify and achieve the Club’s culinary goals with regards to a la carte dining.
- Works directly with the Executive Chef, Clubhouse Manager, and fellow Team Members to uphold and improve upon the IHCC Brand.
Additional Responsibilities
- Ensure that sanitation standards as set forth by IHCC, local, state, and federal regulations comply as well as the cleanliness and organization of the kitchen.
- Work harmoniously and professionally with the culinary management team, Hospitality Managerial Team and fellow Team members.
Requirements:
Experience: Minimum of Three to Five years previous experience in multiple culinary/food and beverage positions, showing continued professional and career growth.
Skills and Abilities: Requires a working knowledge of culinary operations as well as IHCC cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
- Ability to spot and resolve problems efficiently, being preventative rather than curative.
- Member / guest-orientated and service-minded.
- Requires the ability to operate computerized equipment and other food and beverage computer systems.
- Requires the ability to operate and utilize culinary production equipment and tools.
- The Sous Chef schedule must be flexible and usually include evenings, weekends and holidays.
- The Sous Chef is expected to wear professional attire appropriate for a chef.
Additional Knowledge, Skills and Abilities:
- Must have the ability to multi-task while remaining focused on the goal.
- Must have excellent verbal communication and leadership skills.
- Must be detail oriented.
- Must have the ability to remain calm in high stress situations.
- Be able to solve problems quickly under pressure.
- A passion for continued professional growth within the culinary arts.
Other Benefits:
This is a great opportunity to be a part of a dynamic team with a commendable benefits package and competitive salary. IHCC Club offers medical, dental, PTO, as well as a company-matched 401k after one year of employment.
Job Type: Full-time
Pay: $40,000.00 - $55,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Culinary experience: 1 year (Preferred)
Work Location: In person
