Sous Chef

Overlake Golf & Country Club (OGCC) was originally established in 1927 on a beautiful site in the hidden neighborhood of Medina, Washington. It has evolved over the years into a family country club with modern values and has become a place where the members gather to enjoy dining, social activities, golf, tennis and aquatics with family, friends, and business associates. We are known as the premier family club in the Pacific Northwest, and we take great pride in our unrivaled hospitality, our commitment to environmental stewardship, and in developing our staff.

We are looking for one (1) Sous Chef for a Wednesday - Sunday evening service, approximately 1:30 pm to close, usually between 9:30 and 10:30 pm.

COMPANY CORE VALUES

Evolving, Welcoming, Enriching, Healthy, and Fun

BENEFITS

• Mentor with managers that care and bring best industry practices
• Work with a fantastic team
• Medical plans to choose from
• Free Dental, Vision and Life Insurance
• Free employee meals
• Discounts on merchandise, and clothing as payroll deduction
• Fantastic views
• Paid Time Off
• Continued Training and Job Education Funding
• Company Events and Birthday Celebrations
• Tenured Employee Appreciation and Recognition
• Paid 30-minute meal breaks
• Limited access to club facilities during non-peak hours
• Health and Wellness Program
• Annual Employee Appreciation Week in August
• Eligibility for annual bonus

EEO STATEMENT

Overlake Golf and Country Club is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, disability status, veteran status, or any other characteristic protected by law.

Summary:
The Sous Chef position is a full time, year-round position essential to our PM restaurant culinary team. It is a Wednesday - Sunday evening schedule, approximate 1 pm start, restaurant closes at 9 pm and are out soon thereafter. This is a required schedule. This role must have a general knowledge of working common line stations such as sauté, grill, fryer, flattop, pantry, and a pizza oven. This position requires a Sous Chef with Line Cook experience who is passionate about food and providing the best quality service with each plate. Must be able to handle a team doing 150 - 400 covers in a shift.

We use quality ingredients, have room for growth and an opportunity to perfect your professional culinary skills with a supportive team. There are many aspects of the services we provide an opportunity to learn more from each. This is a non-tipping facility with continued increases and is a year-round, long-term employment. This individual will be taught new menu items and will expand their knowledge working with our Executive Chefs and incredible Culinary teams.

Being able to be flexible and adapt our food to special member requests is mandatory and should be expected as part of the daily product provided. This position would be perfect for someone who would like to join a very experienced crew of chefs, using high quality products who are always pushing one another to be better while we celebrate our mutual love of food. Manager experience is required.

Requirements:

• Minimum of three years of experience cooking
• Experience in managing staff or equal incremental responsibilities
• Current Health Card
• Proper knife skills and technique
• Restaurant industry experience
• Must be able to work Wednesday - Sunday evenings consistently, restaurant closes at 9 pm
• At least 18 years of age
• Ability to pass a criminal background check
  A general knowledge and experience working with common line stations such as sauté, grill, fryer, flattop, pantry, and a pizza oven is required. This position requires a Chef who is passionate about food and providing the best quality service to our Members with each plate. Make the hard calls and still be kind to everyone.

Essentials:

• Current Washington State Food Worker Card
• Proper knife skills and technique
• Restaurant industry experience
• At least 18 years of age
• Background check required
• High School diploma or equivalent, college degree or hospitality certification
• Hospitality and/or food service experience approximately 2-3 years
• Experience working with common line stations such as sauté, grill, fryer, flattop, pantry, and a pizza oven

Working Conditions & Physical Requirements

A Country Club is a unique environment that contains several micro-environments and working conditions. In order to be successful in this position, the following conditions may be encountered:

• Standing for long periods of time on a variety of surfaces
• Standing at POS workstation for potentially long periods of time
• Ability to sit, crouch, and lift 35 lbs
• Ability to perform the job tasks with or without accommodations