Job Summary
The Sous Chef is directly responsible for assisting the Executive Chef in planning and directing food preparation for the Club. This will involve a large degree of supervising the Food and Beverage team taking a leadership role in maintaining a clean, organized and safe work environment not only in the kitchen but throughout the Club.

The Sous Chef is expected to spend when possible significant time interacting with the Club�s Members and their Guest soliciting feedback ensuring we are providing a Club experience which fulfills the expectations of our membership.

Skills Required:

Job Requirements
� 2-3 years of experience in a high-volume restaurant
� Previous restaurant management preferred
� Graduate of an accredited culinary program preferred
� Must work well individually and as a team player
� Strong organizational and communication skills
� Ability to manage a team and multiple tasks
� Must be able to work an average of 50 hours work per week
� Must be able to facilitate and effectively execute training
� Current ServSafe Certification
� Ability to handle difficult/challenging situations and conversations
� Ability to perform basic math calculations and cost management
� Read, write and speak English fluently
� Must be able to stand and walk for periods of eight to ten hours in length, each shift
� Must be able to reach, bend, balance and transport various objects weighing up to 50 lbs repeatedly during a shift

Employment Type:

Employee - Full Time

Compensation:

Our commitment to your success is enhanced by our competitive salary, bonus plan, and an extensive benefits package including medical, dental and vision benefits, 401K plan and future growth opportunities within the company. Plus, we work to maintain the best possible environment for our employees, where people can learn and grow with the company.