Sous Chef

Job Description

The Sous Chef plays a key leadership role in supporting the Executive Chef in the planning, preparation, and execution of all culinary operations at The Reserve Club s position is hands‑on and integral to ensuring the highest standards of food quality, presentation, sanitation, and consistency across all Club outlets, including à la carte dining, banquets, and private events. The Sous Chef assists in supervising, training, and motivating the kitchen team, fostering a positive and professional environment that upholds the Club’s commitment to excellence, member satisfaction, and operational efficiency.

In the absence of the Executive Chef, the Sous Chef assumes full responsibility for the kitchen and culinary staff.

• Assist the Executive Chef with menu planning, food preparation, and daily kitchen operations for à la carte, banquets, and staff meals.
• Supervise and participate in the preparation and execution of food production, ensuring consistency, quality, and presentation standards are met.
• Expedite kitchen service during peak meal periods to ensure timely and accurate plate delivery.
• Oversee recipe compliance and portion control.
• Conduct regular menu tastings with the Executive Chef, managers, and service staff to ensure familiarity with menu items and standards.

• Train, mentor, and evaluate culinary team members to promote professional growth and maintain high performance standards.
• Collaborate with the Executive Chef on staff scheduling, performance evaluations, and disciplinary actions as necessary.
• Foster a culture of teamwork, accountability, and respect among all kitchen staff.
• Support the Executive Chef in recruiting, onboarding, and developing new culinary hires and interns.

• Enforce proper food handling, sanitation, and safety standards in compliance with local health department regulations.
• Supervise kitchen cleaning schedules and ensure all sanitation procedures (including correct sanitizer concentrations and food storage practices) are followed.
• Monitor and maintain the cleanliness, organization, and safety of kitchen work areas, equipment, and storage spaces.

• Assist the Executive Chef with food cost management, portion control, and waste reduction strategies.
• Participate in monthly inventory counts and support accurate food and supply ordering based on production forecasts.
• Maintain knowledge of product specifications, pricing, and vendor relationships.

• Communicate effectively with the Executive Chef and management regarding kitchen needs, staff performance, and guest feedback.
• Attend department and staff meetings as assigned.
• Respond courteously to member and guest concerns, maintaining professionalism at all times.
• Undertake special projects or assignments as directed by the Executive Chef.

• Flexible schedule including evenings, weekends, and holidays as required by Club operations.
• Work environment may include warm, humid, and fast‑paced conditions typical of a commercial kitchen.

• Culinary degree or equivalent professional experience preferred.
• Minimum of 3–5 years of progressive kitchen experience, preferably in a private club, resort, or fine dining environment.
• Strong knowledge of food preparation techniques, flavor profiles, and menu development.
• Experience supervising and training culinary teams.

• Demonstrated leadership and interpersonal skills.
• High attention to detail, creativity, and passion for culinary excellence.
• Strong organizational and time‑management abilities.
• Working knowledge of cost control, inventory management, and kitchen safety procedures.
• Proficiency in preparing low‑fat, low‑sodium, gluten‑free, and other dietary‑restricted meals.

• Ability to stand or walk for extended periods (up to 10 hours per day).
• Frequent bending, lifting, and carrying of objects up to 50 lbs.
• Manual dexterity to operate kitchen equipment and tools.