Sous Chef

Plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency. The successful candidate will possess strong leadership qualities, and the ability to promote a professional attitude in our fast paced a la carte and banquet environment. The club offers a selection of cuisine and dining formats ranging from upscale fine dining to casual and banquets up to 800 people. This is a working position and may require taking stations as needed. In addition to supervision of kitchen staff, the Sous Chef will participate in menu/recipe development, purchasing and receiving and overall organization of kitchen.