Sous Chef

Sous Chefs will be responsible for working with the Executive Chef and kitchen employees to devise appealing menus for a la carte, party, banquet, formal, informal and Snack Bar service, supervising or coordinating activities of workers engaged in food preparation, assigning duties to the appropriate kitchen employees, inspecting the quality of ordered supplies including ingredients and equipment, ensuring that they meet Club specifications, monitoring sanitation practices to ensure that employees follow standards and regulations, coordinating planning, budgeting, or purchasing for all the food operations within the Club, operating all kitchen equipment safely and properly in the kitchen, utilizing the computer system to read all orders, preparing and cooking foods of all types, either on a regular basis or for special guests or functions, accommodating guests’ food requests, checking the quality of raw or cooked food products to ensure that standards are met, ordering or requisitioning food or other supplies needed to ensure efficient operation including signing for deliveries, coordinating the storage, organization, and tracking of inventory, and cleaning all work and storage areas to adhere to food safety standards. May supervise up to five (5) Lead Cooks, twenty-seven (27) Line Cooks, eight (8) Prep Cooks, seven (7) Dishwashers, and two (2) interns. Sous Chefs may need to lift and carry up to fifty (50) pounds. Schedule: 35 hours per week. Work schedule can vary and can