Sous Chef

As a Sous Chef , you are the right hand to the Executive Chef and a driving force behind the culinary program. You’ll oversee daily kitchen operations, guide the line team, and ensure flawless execution of chef-driven dishes—from quick courtside bites to fine dining and private events.

This is a role for someone with strong technical expertise, a calm and motivating leadership style, and a passion for hospitality that extends from the kitchen to the guest experience.

Culinary Preparation & Execution

• Lead the preparation and execution of menu items, ensuring flavor, presentation, and portioning meet brand standards.
• Oversee multiple stations (grill, sauté, pantry, prep) during service, providing hands-on support when needed.
• Collaborate with the Executive Chef to develop seasonal dishes, specials, and wellness-driven offerings.
• Ensure allergy-sensitive, gluten-free, and vegan dishes are prepared with care and cross-contamination protocols.
• Maintain ticket-time standards (10–15 min for appetizers, 15–20 min for entrées) while managing peak demand.

Food Safety & Quality Standards

• Monitor cooking, holding, and storage temperatures, verifying and completing logs.
• Enforce strict HACCP, sanitation, and allergy protocols.
• Oversee daily taste checks to ensure flavor and consistency.
• Audit food storage and prep areas for FIFO rotation, freshness, and compliance.

Station Management & Operations

• Direct opening and closing procedures for all stations, ensuring mise en place, cleanliness, and readiness.
• Supervise banquet, buffet, and plated service execution for tournaments, wellness events, and VIP celebrations.
• Oversee ordering and restocking to ensure uninterrupted service.
• Implement waste-minimization practices through efficient prep, portioning, and inventory controls.

Inventory & Reporting

• Assist with weekly and monthly inventory counts, analyzing usage to inform purchasing.
• Receive deliveries, inspect for quality, and oversee proper storage.
• Communicate shortages, equipment needs, and challenges to the Executive Chef.

Team Collaboration

• Act as the kitchen’s operational hub, coordinating with expo, servers, and management for smooth service flow.
• Confirm assignment hand-offs verbally with teammates to maintain accountability.
• Step into any station during peak demand to support the line.
• Partner with FOH leaders to ensure seamless culinary integration across courtside, dining, and events.

Leadership & Development

• Supervise and mentor line cooks, prep cooks, and dishwashers—providing feedback, coaching, and skills training.
• Conduct pre-service lineups to review specials, VIP requests, and priorities.
• Enforce grooming, uniform, and professionalism standards across the team.
• Delegate effectively during service, balancing high-volume demands with fine-dining execution.
• Support hiring, onboarding, and performance reviews in collaboration with the Executive Chef.
• Track daily sales, guest feedback, and operational notes, submitting reports with recommendations.
• Manage ordering of food and operating supplies, ensuring costs align with company standards.

Professional Standards

• Arrive in a clean, pressed chef’s uniform with impeccable grooming.
• Adapt to early mornings, late evenings, weekends, and private events as needed.
• Report safety hazards and equipment malfunctions immediately.
• Uphold the club’s culinary philosophy of wellness, performance, and luxury dining.
• Ability to stand for extended periods, lift at least 30 lbs, and work in high-heat, fast-paced environments.

Compensation & Benefits

• Competitive salary, based on experience.
• Opportunity to enroll in company health insurance plans.
• Paid time off and flexible scheduling.
• Opportunities for advancement in a growing hospitality brand.
• Employee discount for club membership (includes F&B and retail preferred pricing).
  
  Work Location: In person

Who You Are

• You’re an experienced chef with a strong background in upscale or resort-style dining.
• You’re a confident leader who develops and inspires your team.
• You balance precision and creativity, maintaining standards under pressure.
• You’re collaborative, solution-oriented, and thrive in a multi-faceted hospitality environment.
• You’re passionate about wellness-driven, seasonal, and high-quality cuisine.
• BS degree in Culinary science or related certificate would be a plus but not mandatory