Sous Chef

ClubCorp•Raleigh, NC

About The Position

As a Sous Chef, you support the daily operations of the kitchen by overseeing and assisting line cooks and kitchen staff. You ensure consistent quality in food preparation, presentation, and kitchen cleanliness; manage day-to-day food production; uphold high standards; contribute to menu development; and follow health and safety regulations. The role requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for Members and Guests. You report to the Executive Chef or Executive Sous Chef. The position also involves collaborating with employees and management, attending briefings and food-and-beverage meetings, following company and club policies, maintaining a professional appearance and conduct, and taking on additional duties as assigned. Work schedules follow the weekly schedule, with additional hours required to meet deadlines, including weekends and holidays.

Requirements

A minimum of 2 years of experience as a Sous Chef or in a similar culinary role (preferred).
Valid health and sanitation certification, such as ServSafe (preferred).
Strong communication skills and the ability to follow instructions effectively (preferred).
Ability to stand, walk, and perform physical activities for extended periods.
Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases.
Ability to climb ladders, squat, kneel, reach, grasp, twist, bend, and fold or unfold items as required.
Ability to lift, carry, push, and pull up to 100 pounds occasionally.
Ability to communicate effectively, including talking and hearing, with sufficient visual acuity.

Nice To Haves

High school diploma or equivalent.
At least 2 years of experience as a Sous Chef or in a similar culinary role.
Valid health and sanitation certification, such as ServSafe.
Strong communication skills and the ability to follow instructions effectively.

Responsibilities

Ensure proper preparation, presentation, quality, and portioning of food products in accordance with Invited standards.
Oversee food preparation and service for à la carte dining, employee meals, and private dining rooms.
Expedite meal periods and ensure dishes meet quality, portioning, and presentation standards.
Assist with developing à la carte and banquet menus and accommodate special requests.
Hire, train, supervise, and performance-manage kitchen staff as needed.
Prepare kitchen team work schedules and monitor payroll costs and ADP reports as required.
Attend Food & Beverage meetings, banquet BEO meetings, line-ups, and daily briefings.
Determine budgetary requirements and control expenses for food supplies, kitchen equipment, and materials.
Analyze food and labor production reports, including menu engineering, to supervise and control costs.
Oversee procurement, receiving, and rotation of food supplies and kitchen goods; manage inventories and participate in inventory counts.
Follow cleaning schedules and duties established by the Executive Chef.
Maintain cleanliness and sanitation of work areas and the kitchen, including equipment, counters, tools, and waste areas.
Comply with health, safety, and sanitation regulations and encourage safe working practices.
Interact professionally with Members and Guests, accommodate changes and last-minute requests, and resolve complaints through effective service recovery.
Support fellow employees and contribute to a positive team environment and delivery of the 3-steps of service.
Follow company, club, and department policies, procedures, and instructions; maintain a clean, neat uniform that meets club standards.
Take initiative in personal and professional growth and maintain required role certifications.
Address challenges using available resources and work with regional and corporate teams to support club operations.
Complete other duties as assigned by management.