Sous Chef

Invited•Raleigh, NC

About The Position

The Sous Chef supports daily kitchen operations, overseeing and assisting line cooks and kitchen staff to ensure consistent food preparation, presentation, and cleanliness. The role manages day-to-day food production, maintains high standards, contributes to menu development, and follows health and safety regulations. It requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for members and guests. The Sous Chef reports to the Executive Chef or Executive Sous Chef. The position includes supervising kitchen staff, organizing schedules and food production, controlling costs and inventory, supporting service and events, and maintaining safe, clean kitchen operations. Employees may be assigned additional duties to support club operations. The position requires extended periods of standing, walking, and physical activity; work in varying temperatures and environments, with potential exposure to dust, fumes, or gases; and the ability to climb, squat, kneel, reach, grasp, twist, bend, and fold or unfold as needed. The employee must be able to lift, carry, push, and pull up to 100 pounds occasionally. Equipment and items used include chaffers, boxes, carts, kitchen knives, pots, pans, and food storage containers. Attendance follows the weekly schedule. Additional hours are required to meet deadlines, including weekends and/or holidays. Full-time team members have access to medical, dental, and vision coverage; life and short- and long-term disability insurance; a 401(k) retirement savings plan; and paid time off and leave programs. Time off required by applicable law is also provided to part-time team members.

Requirements

Preferred high school diploma or equivalent.
Preferred minimum of 2 years of experience as a Sous Chef or in a similar culinary role.
Valid Health and Sanitation certification, such as ServeSafe.
Strong communication skills and ability to follow instructions effectively.
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 as required.
Ability to lift, carry, push, and pull up to 100 pounds occasionally.
Effective communication skills, including talking and hearing, with sufficient visual acuity.

Responsibilities

Ensure proper preparation, presentation, portioning, and quality of food products in accordance with company standards.
Oversee preparation and service for à la carte dining, employee meals, and private dining rooms.
Expedite meal periods and ensure dishes meet quality, portion, and presentation standards.
Assist with developing à la carte and banquet menus and accommodating 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, and line-ups.
Determine budgetary requirements and control expenses for food supplies, 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 provide service according to the 3-steps of service.
Support fellow employees and contribute to a positive team environment.
Address and resolve member and guest complaints professionally, notify management of issues, and practice effective service recovery.
Complete additional duties assigned by management and follow company, club, and department policies, procedures, and instructions.
Maintain professionalism, wear a clean uniform that meets club standards, attend daily briefings, and engage in required activities.
Take initiative in personal and professional growth and maintain certifications required for the role.
Address challenges using available resources and work with regional and corporate teams to support club operations.