Sous Chef

We are seeking a highly skilled and versatile Sous Chef with a strong background in pastry and dessert preparation, coupled with proficiency in hot kitchen operations. 

The ideal candidate will work closely with the Executive Chef and Chef de Cuisine to ensure seamless kitchen operations, maintain high culinary standards, and contribute to menu innovation across all kitchen areas.

Key Responsibilities

Culinary Operations

Assist in managing daily kitchen operations, including both pastry and hot kitchen sections.

Prepare and execute a wide range of pastry Specials.

Support the hot kitchen team by cooking and presenting main dishes, appetizers, and other savory offerings with consistency and precision.

Ensure all dishes meet the restaurant's high-quality standards for presentation, taste, and texture.

Team Leadership:

Supervise and train kitchen staff in both pastry and hot kitchen techniques.

Act as a role model by maintaining a professional and positive attitude in the kitchen.

Collaborate with the Executive Chef to manage kitchen workflows and team productivity.

Menu Development:

Contribute creative ideas to both pastry and savory menus, aligning with the overall concept and vision of the establishment.

Develop and test new recipes for seasonal and event-based offerings.

Kitchen Management:

Maintain inventory levels and order supplies for both pastry and hot kitchen operations.

Ensure proper storage and handling of ingredients to minimize waste.

Adhere to food safety and hygiene standards, ensuring all kitchen sections comply with local health regulations.

Collaboration:

Work closely with the Executive Chef to plan special events, banquets, and catering menus.

Collaborate with front-of-house staff to address customer feedback and ensure a seamless dining experience.

Administrative:

Assist with office administrative duties such as (but not limited to): Inventory & Ordering, Scheduling of Staff, Invoice coding 

· Proven experience as a Sous Chef, with a focus on both pastry and hot kitchen operations.

· Culinary degree or equivalent professional training in both pastry and savory cooking.

· Strong knowledge of classic and modern pastry techniques, as well as hot kitchen skills.

· Excellent organizational and time-management abilities.

· Strong leadership and communication skills, with the ability to mentor and inspire a diverse team.

· Creative and innovative mindset for menu development.

· Knowledge of food safety and sanitation regulations.

· Work Environment:

· Fast-paced kitchen with high volume and quality expectations.

· Requires standing for extended periods and lifting up to 50 pounds.

Benefits:

• Competitive salary, commensurate with experience.
• Competitive benefit plans, including a *free employee base medical plan.
• 401K employer match
• Free* Employee meals
• Opportunities for career advancement and professional growth in a prestigious setting.
• Employee meals, discounts, and access to club amenities.
• A creative and supportive team-oriented environment.
• Exclusive access to special events, golf, and other country club amenities.