SOUS CHEF-Private Club
About The Position
The Bohemian Club hosts a range of events, from exclusive intimate dinners to large banquets accommodating up to 650 guests. This variety fosters a dynamic and exciting work atmosphere. The kitchen management team is seeking ambitious, skilled individuals who recognize the importance of teamwork. We believe our kitchen is a unique space where individuals contribute their distinct perspectives and skills. We are committed to fostering a positive work environment. Ultimately, if you can listen, show respect for others, and are eager to learn, you will likely find this environment as enjoyable as we do. Unlike many social clubs in the San Francisco Bay Area, the Bohemian Club offers most weekends and all major holidays off. This position is a Local 2 union represented position and requires one to pay monthly union dues to Local 2 to stay actively employed at the Club.
Requirements
- Strong understanding of both basic and advanced culinary principles.
- Commitment to maintaining confidentiality regarding Club matters.
- Open and collaborative communication style when interacting with colleagues, leaders, and subordinates.
- Flexible and adaptable, willing to take on various roles as needed.
- Proficient in Microsoft Excel, Outlook, and Word, with the ability to learn new software applications as required.
- Must pay monthly union dues to Local 2.
Nice To Haves
- Culinary Arts degree or equivalent experience.
- Supervisory and management experience in a reputable club, restaurant, hotel, or resort.
- Capability to work across all kitchen stations.
- Ability to assist in creative menu development.
Responsibilities
- Preparation, production, and service of all hors d’oeuvres for club and private events on Tuesdays and Thursdays.
- Supervising the cook at the hors d’oeuvres station to ensure high standards of quality in preparation, production, and service.
- Ordering and receiving all products related to the hors d’oeuvres served on these days.
- Support the Executive Sous Chef and salaried Sous Chef in overseeing and managing all culinary operations.
- Supervising culinary staff, ensuring the highest standards of food quality and sanitation practices are maintained.
- In the absence of the salaried Sous Chef, take on their responsibilities.
- Closely review BEOs, update event details, and create prep lists and ordering sheets.
- Effective communication with the Executive Chef, Executive Sous Chef, Pastry Chef, and Front of House Team.
- Perform additional duties beyond this job description as required.
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What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
Associate degree
