Mill Creek Country Club is excited to announce the opportunity of Sous Chef. The Sous Chef is a key member of our kitchen team, acting as the second-in-command to the Executive Chef, responsible for overseeing the day-to-day culinary operations, supervising kitchen staff, ensuring food quality, assisting with menu planning, and maintaining food safety standards within a restaurant or culinary establishment; essentially acting as a bridge between the head chef and line cooks, managing the kitchen when the Executive Chef is not present.

Key responsibilities of a Sous Chef include:

• Staff Supervision: Directly manage and delegate tasks to line cooks, ensuring efficient workflow and adherence to established cooking techniques.
• Food Preparation: Actively cook dishes, particularly specialty items, while maintaining consistency and quality standards set by the Executive Chef.
• Menu Development: Collaborate with the Executive Chef on menu creation, including recipe development, cost analysis, and seasonal changes.
• Quality Control: Regularly inspect food quality, plating presentation, and ensure dishes meet established standards before serving.
• Inventory Management: Monitor food inventory levels, place orders for ingredients, and manage food costs to maintain profitability.
• Training and Development: Train new kitchen staff on proper cooking techniques, sanitation practices, and kitchen procedures.
• Food Safety: Enforce strict food safety guidelines, including proper handling, storage, and temperature control to comply with health regulations.
• Scheduling and Staffing: Create work schedules for kitchen staff, ensuring adequate coverage during peak service times.
• Kitchen Sanitation: Oversee cleanliness and sanitation practices in the kitchen, including equipment maintenance and proper cleaning procedures.

• Competitive Pay Range: $25.00 - $30.00 / hour.

• Excellent culinary skills and proficiency in various cooking techniques.
• Strong leadership abilities to manage and motivate kitchen staff.
• Effective communication skills for clear instruction and collaboration.
• Attention to detail for maintaining food quality and presentation.
• Time management skills to prioritize tasks during busy service periods.
• Adaptability to respond to changing demands in the kitchen.