PM Sous Chef

St. Clair Country Club•Upper St. Clair, PA

3d•Onsite

About The Position

The PM Sous Chef provides hands-on leadership for evening culinary operations at St. Clair Country Club and supports the Executive Chef and Executive Sous Chef in delivering consistent, high-quality dining experiences for members and guests. In every aspect of the role, the PM Sous Chef is expected to demonstrate St. Clair Country Club’s Expectations of Excellence through exceptional culinary quality, attentive member service, professional conduct, teamwork, accountability, cleanliness, and attention to detail. This position directs dinner preparation and service, coordinates kitchen stations, expedites orders, develops culinary employees, and ensures that all food is prepared and presented to St. Clair Country Club standards. Safety is of the utmost importance and must guide every decision, task, and interaction. The PM Sous Chef serves as the kitchen leader when senior culinary management is not present and is accountable for a safe, organized, efficient, and professional closing operation.

Requirements

High school diploma or equivalent required; culinary degree or recognized culinary apprenticeship preferred.
Three or more years of progressive professional culinary experience, including supervisory or lead-line responsibility.
Experience in a country club, private club, fine-dining restaurant, hotel, resort, or other high-volume culinary operation strongly preferred.
Strong working knowledge of à la carte service, banquet production, food preparation, classic and contemporary cooking techniques, and professional plating.
ServSafe Food Protection Manager certification, or the ability to obtain certification within the timeframe established by St. Clair Country Club.
Knowledge of food sanitation, workplace safety, allergy awareness, inventory controls, and kitchen equipment.
Ability to read and follow recipes, menus, production sheets, banquet event orders, and operating procedures.
Strong communication, organization, time-management, and problem-solving skills.
Ability to lead by example, remain composed under pressure, and make sound decisions during high-volume service.
Basic computer and administrative skills sufficient for scheduling, inventory, ordering, email, and related kitchen systems.

Nice To Haves

Culinary degree or recognized culinary apprenticeship preferred.
Experience in a country club, private club, fine-dining restaurant, hotel, resort, or other high-volume culinary operation strongly preferred.

Responsibilities

Lead daily PM kitchen operations for à la carte dining, member events, private functions, and other St. Clair Country Club outlets as assigned, consistently demonstrating the Club’s Expectations of Excellence.
Review reservations, event requirements, daily features, menus, staffing, and anticipated business levels before service.
Prepare station assignments, prep lists, and production priorities; verify that all stations are fully stocked and service-ready.
Conduct or support the pre-service culinary lineup and clearly communicate menu features, ingredients, preparation methods, allergens, substitutions, and unavailable items to the service team.
Actively supervise and cook on the line as needed while maintaining proper pace, station coordination, and ticket times.
Expedite dinner service, coordinate the timing of all courses, and inspect each plate for accuracy, temperature, presentation, and consistency before it leaves the kitchen.
Respond promptly and professionally to member requests, dietary restrictions, food allergies, and service concerns; communicate solutions with the front-of-house manager and culinary leadership.
Maintain recipes, plating, portion control, and quality across all stations in accordance with St. Clair Country Club’s Expectations of Excellence and established culinary standards.
Train, coach, and develop culinary employees in cooking techniques, recipes, sanitation, safe work practices, organization, and teamwork.
Provide clear direction, reinforce accountability, and address performance or conduct concerns promptly in partnership with culinary leadership.
Support menu development, daily features, tasting, recipe documentation, and seasonal programming.
Assist with ordering, receiving, storage, inventory, product rotation, yield control, food-cost management, and waste reduction.
Make safety the highest priority in all kitchen operations. Enforce all food-safety and workplace-safety standards, including proper labeling and dating, temperature controls, allergen procedures, cross-contamination prevention, safe knife and equipment use, chemical handling, lifting practices, cooling, and storage.
Maintain a clean, safe, and organized kitchen at all times; immediately correct unsafe conditions and promptly report equipment concerns, accidents, injuries, near misses, and safety hazards to culinary leadership.
Complete and verify PM closing duties in accordance with St. Clair Country Club standards, including proper food storage, sanitation, equipment shutdown, waste documentation, hazard checks, and secure closing of assigned areas.
Communicate shift results, member feedback, staffing concerns, product needs, and operational issues to the Executive Chef and Executive Sous Chef.
Assume responsibility for kitchen operations in the absence of senior culinary leadership.
Perform other duties and support other club culinary areas as business needs require.