The Sous Chef has various operational responsibilities, including overseeing and managing food preparation for a specific area of the kitchen. This role involves supervising and ensuring the production of consistently high-quality food. The Sous Chef adheres to established control procedures for cost and quality, such as food production charts, par inventories, standardized recipes, use records, and food costing sheets. It is essential that all recipes are followed and prepared on a consistent basis.

The Sous Chef monitors and checks the maintenance of all kitchen equipment daily and maintains a quality sanitation program. Additionally, this position involves implementing daily food prep lists and assisting the Executive Chef with the ordering of all food products. Duties are assigned to associates for efficient kitchen operation, and the Sous Chef maintains and evaluates existing food concepts while assisting in the development of new ones.

Assisting in the achievement of budgetary objectives for the Food and Beverage Department is also a key responsibility. The Sous Chef processes requisitions for supplies quickly and accurately, trains and supervises associates in the proper preparation of menu items and the operation of equipment, and helps develop ongoing training programs. Proper receiving, storage (including temperature setting), and rotations of food products must comply with health department regulations.

This position also involves assisting the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding and disciplining associates, and addressing complaints to resolve problems. The Sous Chef assists in managing department members that may include Cooks and Stewards, incorporating safe work practices in job performance.

Minimum qualifications for the Sous Chef include a certificate from a college, technical school, or accredited facility, along with three years of related experience and/or training or an equivalent combination of experience. Food Safety and Sanitation Training is also required.

The Sous Chef has club-related responsibilities, representing themselves to the membership in a professional manner consistent with the brand represented. Compliance with the rules and regulations stated in the club's Employee Handbook is essential.

Physical settings include both casual dining and fine dining restaurants. The schedule may include day shifts, holidays, night shifts, and weekend availability. A high school diploma or equivalent is preferred.

• Professional development opportunities.
• Consistent high-quality food production.
• Involvement in menu development.
• Training and supervision of kitchen associates.

• Minimum 3 years of related experience or training.
• Certificate from college, technical school, or accredited facility.
• Food Safety and Sanitation Training.
• Strong leadership and supervisory skills.
• Ability to manage kitchen operations efficiently.