Sous Chef | Raleigh Country Club

Raleigh Country Club is seeking a Sous Chef to join our team. The Sous Chef will work alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.

Full-time positions offer outstanding benefits including medical, dental, vision, life, 401(k), paid time off, and a daily complimentary staff meal.

Responsibilities:

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and specials to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.

• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

• Conducts daily raw cost tracking counts to ensure that all items are accounted for.

• Codes all invoices to the proper account and sends signed copies to Accounting for payment.

• Assumes complete charge of the kitchen in the absence of the Executive Chef.

• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.

• Consistently maintains standards of quality, cost, presentation and flavor of foods.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.

• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.

• Personally works in any station as assigned by the Executive Chef.

• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).

• Consults with dining service personnel during daily line-ups.

• Assists in maintaining security of kitchen, including equipment and food and supply inventories.

• Assists in food procurement, delivery, storage and issuing of food items.

• Expedites food orders during peak service hours.

• Supervises, trains and evaluates kitchen personnel.

• Coordinates buffet presentations.

• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.

• Reports all member and guest complaints to the chef and assists in resolving complaints.

• Monitors kitchen employees’ time records to ensure compliance with posted schedules.

• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

• Understands and consistently follows proper sanitation practices including those for personal hygiene.

• Attends staff meetings.

• Performs other appropriate tasks assigned by the Executive Chef.

Job Knowledge, Core Competencies and Expectations

• Must be familiar with and have worked with all standard kitchen equipment.

• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.

• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.

• Knowledge of and ability to perform required role during emergency situations.

Licenses and Special Requirements

• Food safety certification.

• Certification from American Culinary Federation or other hospitality association.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

• Push, pull or lift up to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid and noisy environment.