Sous Chef

Wichita Country Club•Wichita, KS

19d•$48,000 - $60,000

About The Position

Wichita Country Club is seeking an experienced and motivated Sous Chef to assist the Executive Chef in supervising kitchen operations. The role encompasses food preparation, staff training, inventory management, and maintaining high standards of quality, consistency, and presentation. The ideal candidate is a passionate leader who values culinary innovation and teamwork and is committed to creating exceptional dining experiences for members and guests. Wichita Country Club is one of Kansas's oldest and most respected country clubs, with a history spanning more than 120 years. It offers members premium facilities, services, programming, golf courses, tennis courts, fitness facilities, and food and beverage offerings.

Requirements

Proven experience as a Sous Chef or in a similar position in a high-end dining or club environment.
Strong culinary skills and a solid understanding of cooking techniques, ingredients, and kitchen equipment.
Excellent leadership abilities and commitment to fostering a positive, productive work environment.
Ability to work effectively in a fast-paced setting while handling multiple responsibilities.
Creativity, attention to detail, and passion for developing dishes and refining recipes.
Strong organizational skills, including the ability to manage inventory, scheduling, and time efficiently.
Flexible schedule and availability to work evenings, weekends, and holidays as needed.

Responsibilities

Support the Executive Chef in daily kitchen operations, including food preparation, cooking, plating, and menu planning.
Oversee and coordinate kitchen staff to ensure smooth and efficient operations.
Ensure dishes meet standards for taste, temperature, presentation, and consistency.
Monitor inventory, manage food orders, and ensure cost-effective storage and use of ingredients.
Collaborate on seasonal menus, special event dishes, and recipe development.
Maintain a clean and organized kitchen and ensure adherence to sanitation, safety, and health regulations.
Train and mentor kitchen staff to promote skill development and professional growth.
Assist with portion control, cost management, and recipe adjustments to optimize kitchen efficiency.
Address kitchen issues, including member feedback and equipment concerns.
Help develop and implement procedures to improve kitchen operations and the dining experience.