Sous Chef

Asian Cuisine Experience a Must, Specifically Korean
Job Summary

As a Sous Chef, you are responsible for supporting the daily operations of the kitchen. You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and kitchen cleanliness. Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for our Members and Guests. 

Reporting Structure 

• Reports to the Executive Chef or Executive Sous Chef

Day to Day

• Ensure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards.

• Oversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms.

• Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes.

• Assist in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef.

• Hire, train, supervise, and, when necessary, performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service.

• Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required.

• Attend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success.

• Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials.

• Analyze food and labor production report, including menu engineering, to supervise and control costs.

• Oversee the procurement, receiving, and rotation of food supplies and kitchen goods. Manage inventories and participate in inventory counts.

• Adhere to all cleaning schedules and duties established by the Executive Chef.

• Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas.

• Maintain compliance with all health, safety, and sanitation regulations.

• Interact professionally with members and guests, accommodating changes and last-minute requests as needed.

• Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service.

• Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery.

• Complete additional duties as assigned by management.

Additional Duties 

• Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management.

• Follow all company, club, and department policies, procedures, and instructions.

• Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.

• Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.

• Take the initiative in personal and professional growth and maintain any required certifications relevant to your role.

• Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.

• Attend daily briefings and actively engage in required activities to stay informed and contribute to the team’s success.

• Wear a clean, neat uniform that meets club standards.

About You

Preferred 

• A high school diploma or equivalent.

• A minimum of 2 years of experience as a Sous Chef or in a similar culinary role.

• Valid Health and Sanitation certification., ServeSafe.

• Strong communication skills with the ability to follow instructions effectively.

Physical Requirements 

• Must be able 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.

• Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.

• Able to lift, carry, push, and pull up to 100 lbs. occasionally.

• Effective communication skills, including talking and hearing, with sufficient visual acuity.

   

Primary Tools/Equipment 

• Equipment (30 - 50 lbs.)

• Chaffers (30 - 50 lbs.)

• Boxes (30 - 50 lbs.)

• Carts (10 - 50 lbs.)

• Kitchen knives (1-5 lbs.)

• Pots, pans, and other food storage containers (5 - 50 lbs.)

Work Schedule 

• Attendance Requirements for this position as outlined on the weekly schedule.

• Additional hours are required to meet deadlines of the position, including weekends and/or holidays.