Sous Chef

Wichita Country Club•Wichita, KS

17d

About The Position

Wichita Country Club is seeking an experienced and motivated Sous Chef to join its culinary team. The Sous Chef assists the Executive Chef in supervising kitchen operations, including food preparation, staff training, inventory management, and maintaining high standards of quality, consistency, and presentation. The position calls for a passionate leader who values culinary innovation, teamwork, and exceptional dining experiences for members and guests. Wichita Country Club is one of Kansas's oldest country clubs, with a history spanning more than 120 years. It offers members golf courses, tennis courts, fitness facilities, and food and beverage services.

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 a commitment to fostering a positive, productive work environment.
Ability to work effectively in a fast-paced setting and handle multiple responsibilities with poise.
Creativity, attention to detail, and a 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 with 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 new recipe development.
Maintain a clean and organized kitchen and ensure compliance with sanitation, safety, and health regulations.
Train and mentor kitchen staff to support skill development and professional growth.
Assist with portion control, cost management, and recipe adjustments to improve kitchen efficiency.
Address kitchen issues, including member feedback and equipment concerns.
Help develop and implement procedures that improve kitchen operations and dining quality.