Yacht Club Restaurant Sous Chef/Expeditor (Evenings)

Position Title: Restaurant Sous Chef, Expeditor (Evenings) [À La Carte Dining]

Department: Culinary Operations

Division: Food and Beverage

Reports to: Executive Chef ➔ Food and Beverage Director

Supervises: Restaurant Line Cooks and Stewards

Company Summary: With over a century of rich history, the Grosse Pointe Yacht Club stands as a proud symbol of tradition, camaraderie, and a love for life on the water. While honoring our legacy, we also embrace a spirit of innovation driven by a desire to enhance our member experience in every way possible. We seek dedicated individuals who share our passion for hospitality and aspire to make a meaningful impact in our community. Whether you're a professional exploring a long-term career, seeking supplemental income, or a local resident looking for a fun summer job—we invite you to consider charting your course with us.

Position Summary: This position is responsible for managing the evening à la carte food service in our restaurant dining rooms, serving as a senior leader in our kitchen. The Sous Chef will oversee the culinary team during the evenings and act as the expeditor during peak business hours, ensuring high-quality food preparation and impeccable service standards. This role involves coaching and developing team members with a hands-on approach to culinary excellence and organizational prowess, consistently delivering memorable dining experiences.

Employment Status: Most new and returning employees are hired under a seasonal employment status. Seasonal employees can typically expect a consistent schedule from approximately April to October each year. At the end of each respective season, employees are encouraged to submit requests to transition to either year-round part-time or full-time status. Approval of these requests will be contingent upon the needs of the Club and the employee's performance track record.

Qualifications:

• Minimum high school diploma or equivalent experience


• Two or more years of experience preferred


• Ability to work flexible hours, including key holidays, evenings, and weekends


• Demonstrated strong organizational skills


• Excellent interpersonal and communication skills


• Physical capability to withstand prolonged periods of standing, walking, bending, reaching, and twisting


• Ability to consistently lift over 50 lbs


• Valid driver’s license and a clean criminal record
  

Duties:

• Serve as a positive role model by:
  
  
  
  • Embodying Club values and high standards that all members and staff are expected to uphold
  
  
  • Effectively utilizing the various digital platforms used by the Club
  
  
  • Maintaining a collaborative and friendly demeanor while working to improve the member experience
  
  
  • Always representing the Club well
    
  
  
  
  

• Provide key assistance to the Club by: 
  
  
  
  • Leading and managing the evening culinary team to exceed the expectations of members and their guests
  
  
  • Assisting in the creation of menu items and specials, while ensuring quality and consistency
  
  
  • Supervising line cooks and ensuring that kitchen operations are running smoothly
  
  
  • Maintaining constant awareness of restaurant flow and kitchen efficiency to deliver timely service
  
  
  • Overseeing quality, safety, and sanitation standards, ensuring compliance with best practices
  
  
  • Continuously seeking opportunities to enhance skills and knowledge related to culinary and service excellence
  
  
  • Providing coaching, support, and feedback to team members, fostering a positive work environment
  
  
  
  

• Assume responsibility for the department by:
  
  
  
  • Ensuring proper staffing levels while enhancing recruitment efforts
  
  
  • Managing department schedules, ensuring publication at least two weeks in advance, and requesting team timekeeping adjustments
  
  
  • Maintaining proper inventory levels while keeping storage facilities safe and organized at all times
  
  
  • Regularly communicating with the Executive Chef and Food and Beverage Director about issues and ongoing projects
  
  
  
  

• Evaluation criteria include but are not limited to:
  
  
  
  • Successful alignment with Club values and professional standards
  
  
  • Exhibiting a collaborative spirit when working with members and staff
  
  
  • Demonstrating the ability to make appropriate choices, especially in stressful situations
  
  
  • Maintaining good hygiene and a professional appearance
  
  
  • All duties as outlined in this position profile