Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 71, designed by William Herbert Fowler

Racquet Facilities

Swimming Facilities

Other Athletic Facilities

Dining Facilities

• Lounge/Bar
• Casual Dining Room
• Ballroom
• Private Function Room
• Outdoor Dining
• Snack Bar
• Casual Dining Room

The primary responsibility of the Sous Chef is to balance leadership and hands-on involvement, ensureing food production runs smoothly while also supervising and supporting staff, maintainining safety standards, and assisting with quality control to ensure cost standards are consistently attained. The Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing food production across all dining outlets, banquet events, and club functions. 

Essential; Duties & Responsibilities:
Supervisory Role:
• Serve as the "third-in-command" in the kitchen, assumes complete charge of the kitchen in the absence of the Executive Chef and Executive Sous-Chef.
• Assists Executive Chef and Executive Sous-Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• 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 the Club’s standard recipes.

Quality Control & Food Production:
• Ensure the quality of food meets club standards, working with food production personnel to maintain consistency.
• Assist with food production as needed to meet the volume requirements for different outlets and events (banquets, functions, etc.).
• Monitor food costs, aiming to keep them within established budgets without sacrificing quality.

Equipment & Safety Management:
• Ensure that safety protocols are followed in the kitchen, minimizing risk and handling hazardous situations appropriately.
• Must be familiar with and have worked with all kitchen equipment.
• Ensure adherence to food handling, preparation, and storage procedures to maintain safety and hygiene.
• Maintain proficiency with kitchen equipment and ensure it is used safely and correctly.
• Be familiar with emergency procedures and ready to act in situations that require rapid response.

Essential Duties:
• Assist the Executive Chef & Executive Sous-Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Conduct daily raw cost tracking counts to ensure that all items are accounted for.
• Ensures proper staffing for maximum productivity and high standards of quality.
• Arranges employee schedules for all AM cooks and performs other administrative duties as assigned by the Executive Chef and Executive Sous-Chef.
• Personally, works in any station as assigned by the Executive Chef and Executive Sous-Chef.
• Consults with dining service personnel during daily line-ups. Expedites food orders during peak service hours
• Assists in maintaining security of kitchen, including equipment and food and supply inventories. Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Assists in food procurement, delivery, storage and issuing of food items.
• Coordinates buffet 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.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef and Executive Sous-Chef.
• Attends staff meetings. Performs other appropriate tasks assigned by the Executive Chef and Executive Sous-Chef.

Educational Requirements

• Food safety certification (ServSafe) required.

• Degree from a post-secondary culinary arts program preferred.

• Certification from the American Culinary Federation or another recognized hospitality association is preferred.