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We are seeking a highly skilled and experienced Sous Chef to join our culinary team at Riviera Golf & Tennis, Inc. As a key member of our kitchen staff, you will play a crucial role in supporting the Executive Chef and working closely with the Executive Sous Chef to ensure the highest standards of food quality, kitchen efficiency, and staff development.

The successful candidate will be responsible for overseeing the food quality and daily operations of our banquet, halfway house, and restaurant's kitchens. This includes collaborating with the Executive Chef to develop and execute high-quality, innovative menus that align with the club's culinary standards.

Key Responsibilities:

• Supervise and actively participate in food preparation, ensuring consistency and adherence to recipes.
• Oversee day-to-day kitchen operations to ensure efficiency, cleanliness, and adherence to food safety standards.
• Assist in the management of inventory, ordering, and stock rotation.
• Holds all culinary staff to high performance levels.
• Reports all member/guest complaints to the Chefs and assists in resolving complaints.
• Lead and mentor culinary team members, promoting a culture of excellence and continuous improvement.
• Assist in recruiting, training, and developing kitchen staff to maintain a skilled and motivated team.
• Contribute to the development of seasonal menus, incorporating fresh and locally sourced ingredients.
• Collaborate with the Executive Chef and Executive Sous Chef to create special event menus and themed culinary experiences.
• Ensure the highest standards of food quality, presentation, and taste through regular inspections and tasting sessions.
• Prepares or directly supervises employees to ensure portion control and maintain consistency in food preparation.
• Work closely with front-of-house staff to coordinate and deliver a seamless dining experience.
• Collaborate with other departments for special events and cross-functional initiatives.
• Assist in managing food and labor costs through effective portion control, waste reduction, and efficient kitchen operations.
• Upholds all state and federal laws pertaining to personnel management for staff members under his/her control and food sanitation regulations.
• Coordinate with the Executive Chef, kitchen staff, and the events team to plan and execute special events, banquets, and functions, ensuring seamless integration of culinary services.
• Supervise kitchen staff during events, maintaining high standards of service and quality.
• Assists in food procurement, delivery, storage and issuing of food items.
• Order and receive products and deliveries, properly rotates products and uses FIFO.
• Keeps all kitchens properly clean and rotates inventory to maintain quality.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Assumes and performs any and all duties of the Culinary Team as needed.

Requirements:

• Proven experience as a Sous Chef or in a similar role within a high-end culinary environment, preferably in a private club setting.
• Culinary degree or equivalent professional experience.
• Strong leadership skills, with the ability to motivate and guide a team to excellence.
• Exceptional culinary skills and a creative approach to menu development, with a passion for culinary arts and a commitment to delivering outstanding dining experiences.
• Demonstrated ability to always communicate respectfully and pleasantly, with excellent communication and interpersonal skills.
• Ability to accept and give direction and criticism well and willingly.
• Demonstrated aptitude for time management, organization, and prioritization.
• Attention to detail and a commitment to accuracy.
• Knowledge of food safety standards and a commitment to maintaining a clean and organized kitchen.
• Ability to work flexible hours, including evenings, weekends, and holidays to accommodate special events and tournaments.