Sous Chef

As a Sous Chef , you are the right hand to the Executive Chef and a driving force behind the culinary program. You’ll oversee daily kitchen operations, guide the line team, and ensure flawless execution of chef-driven dishes—from quick courtside bites to fine dining and private events.This is a role for someone with strong technical expertise, a calm and motivating leadership style, and a passion for hospitality that extends from the kitchen to the guest experience.Culinary Preparation & ExecutionLead the preparation and execution of menu items, ensuring flavor, presentation, and portioning meet brand standards.Oversee multiple stations (grill, sauté, pantry, prep) during service, providing hands-on support when needed.Collaborate with the Executive Chef to develop seasonal dishes, specials, and wellness-driven offerings.Ensure allergy-sensitive, gluten-free, and vegan dishes are prepared with care and cross-contamination protocols.Maintain ticket-time standards (10–15 min for appetizers, 15–20 min for entrées) while managing peak demand.Food Safety & Quality StandardsMonitor cooking, holding, and storage temperatures, verifying and completing logs.Enforce strict HACCP, sanitation, and allergy protocols.Oversee daily taste checks to ensure flavor and consistency.Audit food storage and prep areas for FIFO rotation, freshness, and compliance.Station Management & OperationsDirect opening and closing procedures for all stations, ensuring mise en place, cleanliness, and readiness.Supervise banquet, buffet, and plated service execution for tournaments, wellness events, and VIP celebrations.Oversee ordering and restocking to ensure uninterrupted service.Implement waste-minimization practices through efficient prep, portioning, and inventory controls.Inventory & ReportingAssist with weekly and monthly inventory counts, analyzing usage to inform purchasing.Receive deliveries, inspect for quality, and oversee proper storage.Communicate shortages, equipment needs, and challenges to the Executive Chef.Team CollaborationAct as the kitchen’s operational hub, coordinating with expo, servers, and management for smooth service flow.Confirm assignment hand-offs verbally with teammates to maintain accountability.Step into any station during peak demand to support the line.Partner with FOH leaders to ensure seamless culinary integration across courtside, dining, and events.Leadership & DevelopmentSupervise and mentor line cooks, prep cooks, and dishwashers—providing feedback, coaching, and skills training.Conduct pre-service lineups to review specials, VIP requests, and priorities.Enforce grooming, uniform, and professionalism standards across the team.Delegate effectively during service, balancing high-volume demands with fine-dining execution.Support hiring, onboarding, and performance reviews in collaboration with the Executive Chef.Track daily sales, guest feedback, and operational notes, submitting reports with recommendations.Manage ordering of food and operating supplies, ensuring costs align with company standards.Professional StandardsArrive in a clean, pressed chef’s uniform with impeccable grooming.Adapt to early mornings, late evenings, weekends, and private events as needed.Report safety hazards and equipment malfunctions immediately.Uphold the club’s culinary philosophy of wellness, performance, and luxury dining.Ability to stand for extended periods, lift at least 30 lbs, and work in high-heat, fast-paced environments.Compensation & BenefitsCompetitive salary, based on experience.Opportunity to enroll in company health insurance plans.Paid time off and flexible scheduling.Opportunities for advancement in a growing hospitality brand.Employee discount for club membership (includes F&B and retail preferred pricing).Work Location: In personRequirementsWho You AreYou’re an experienced chef with a strong background in upscale or resort-style dining.You’re a confident leader who develops and inspires your team.You balance precision and creativity, maintaining standards under pressure.You’re collaborative, solution-oriented, and thrive in a multi-faceted hospitality environment.You’re passionate about wellness-driven, seasonal, and high-quality cuisine.BS degree in Culinary science or related certificate would be a plus but not mandatory