Chef de Cuisine/Sous Chef
About The Position
We are seeking an experienced, passionate, and hands-on Chef de Cuisine / Sous Chef to join our culinary team. This is a working chef position that requires active participation in the daily preparation, cooking, plating, and execution of all menu items while maintaining the highest standards of quality, consistency, and presentation. The Chef de Cuisine / Sous Chef works side-by-side with the culinary team on the line, leading by example while assisting the Executive Chef in the day-to-day operation of the kitchen. This position is responsible for supervising kitchen staff, ensuring food safety and sanitation standards are maintained, coordinating production for à la carte and banquet service, and assuming full responsibility for kitchen operations in the Executive Chef's absence. The ideal candidate is an experienced culinary professional who enjoys cooking as much as leading others and is committed to delivering exceptional dining experiences through teamwork, professionalism, and attention to detail. Here's a modernized and professional Chef de Cuisine / Sous Chef job description that better reflects an upscale private club operation.
Requirements
- Minimum 3 years of progressive culinary leadership experience as a Sous Chef or Chef de Cuisine in an upscale restaurant, hotel, or private club.
- Experience with both à la carte dining and banquet production.
- Strong leadership, communication, and organizational skills.
- Knowledge of food costing, purchasing, inventory management, and labor controls.
- Ability to perform efficiently in a fast-paced, high-volume environment.
- Passion for culinary excellence and exceptional guest service.
- Associate Degree in Culinary Arts or equivalent culinary training preferred.
- Current ServSafe Food Protection Manager Certification (or ability to obtain upon hire).
- HACCP knowledge preferred.
Responsibilities
- Assist the Executive Chef in the daily management of all kitchen operations.
- Oversee kitchen operations and staff in the Executive Chef's absence.
- Supervise, mentor, train, and develop culinary team members while promoting a positive and professional work environment.
- Prepare and oversee the production of high-quality à la carte, banquet, and special event menus.
- Ensure consistency in food quality, presentation, portion control, and recipe execution.
- Assist in menu planning, recipe development, seasonal offerings, and food presentations.
- Coordinate banquet production and buffet presentations with creativity and attention to detail.
- Monitor food quality, freshness, and proper storage procedures.
- Supervise receiving, inspection, storage, and inventory of all food products.
- Assist with purchasing, inventory control, food costing, and waste reduction initiatives.
- Maintain compliance with all food safety, sanitation, HACCP, and health department regulations.
- Coordinate effectively with front-of-house management to ensure exceptional member and guest experiences.
- Ensure all kitchen equipment is properly maintained and report repair needs promptly.
- Foster a culture of teamwork, professionalism, accountability, and continuous improvement.
Benefits
- Competitive salary
- Health, Dental, and Vision Insurance
- 401(k) Retirement Plan
- Paid Time Off
- Employee Meal Program
- Employee Dining Discount
- Professional Development Opportunities
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
