Sous Chef

The Sous Chef serves as third-in-command in the kitchen and will report directly to the Executive Chef and Executive Sous Chef and oversee supervising food production for all food outlets. This position oversees the other cooks, stewards and their food production and personally assists with food production and stewarding tasks as needed to assure that quality and cost standards are consistently attained. Supervises the shift while senior member of Chef staff, Line Cooks & Utility Staff. Superior member experience is the motivator all actions and decisions Prepares or directly supervises kitchen staff in the preparation of food Assumes complete charge of the kitchen in the absence of the Executive Sous Chef and/or Executive Chef Oversees the development of weekly menus and the production of special menus Manages to and oversees labor and food costs Supervises and trains culinary and steward staff Assists in maintaining security of kitchen including equipment, food and supply inventories Serves as liaison between front and back of house staff Works closely with management in providing a positive work environment Assists with scheduling and fills voids in schedule, as needed Attends line up with FOH to go over specials and par levels in the absence of the Executive Chef Excellent problem solving skills Promotes Front and Back of the House collaboration Coordinates presentations for different functions including set up and service Works with Executive Chef on menus and pricing Ensures proper cleaning and sanitation practices are followed in food production areas of the entire club Submits ideas for future goals, operational improvements and personnel to Executive Chef Assists in inventory, purchasing, and proper storage and rotation of all food and non-perishable items Chapel Hill Country Club Mission: Our mission is to provide our members and their guests with personalized service and excellent social, dining and recreational experiences supported by fiscally responsible management and governance. Core Values: Welcoming and inclusive social atmosphere Casual and unpretentious Club culture Family-centric Exceptional service throughout the Club Requirements: 2 years staff management experience 3-5 years culinary experience At least 3 years private club or high end dining experience Preferred Skills: Associates or Bachelor's Degree in Culinary Arts or Management Serv Safe Certification