Golf Facilities

Tennis Facilities

• 1 outdoor Har-Tru courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 4 Casual Dining Room that seats 200
• 1 Outdoor Dining that seats 200

Special Club Features

The Sous Chef is a leader in the F&B department “Back of the House” (b.o.h.), and displays the highest levels of integrity, teamwork, innovative thinking, and organization. The role best fits an innovative individual that has a passion for hands-on production of elevated cuisine. This supervisor is responsible for helping the Exectuvie Chef maintain the high energy, detail oriented, highly respected, and high achieving department. The Sous Chef is one of several key supervisors ensuring the overall success of the F&B operation in these areas: ala carte dining, banquets; meetings; and all club functions.

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Executive Chef/Club’s standard recipes.

• Assists the Executive Chef with weekly/monthly inventories, pricing, cost controls, requisitioning and issuing for food production.

• Conducts daily raw cost tracking counts to ensure that all items are accounted for.

• Assumes complete leadership of the kitchen and it’s staff in the absence of the Executive Chef.

• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.

• Consistently maintains standards of quality, cost, presentation and flavor of foods.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

• Report recommendations to Assistant General Manager for maintenance, repair and upkeep of the kitchen and its equipment.

• Prepares reports, arranges employee schedules and costs, menus and performs other administrative duties as assigned by the Executive Chef.

• Works in any station as assigned by the Executive Chef.

• Helps plan sustainability procedures in the kitchen.

• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).

• Consults with dining service personnel during daily line-ups.

• Assists in maintaining security of kitchen, including equipment and food and supply inventories.

• Assists in food procurement, delivery, storage and issuing of food items.

• Expedites food orders during peak service hours.

• Supervises, helps train and evaluates kitchen personnel.

• Coordinates buffet/event presentations.

• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.

• Reports all member and guest complaints to the chef and assists in resolving complaints.

• Monitors kitchen employees’ time cards to ensure compliance with posted schedules.

• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.

• Understands and consistently follows proper sanitation practices including those for personal hygiene.

• Attends staff meetings.

• Performs other appropriate tasks assigned by the Executive Chef & serves as second in command.

Educational Requirements

• A degree from post-secondary culinary arts program.

• Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required.

• Any equivalent combination of experience and training that provides the required knowledge, skills and abilities to help run a high-standard kitchen at a private club

Salary Range