Responsibilities
- Implement and maintain systems ensuring high-quality food preparation and standards. Oversee all operational elements within the kitchen.
- Participate in hiring, supervision, scheduling, and training of supervisors and hourly staff. Cultivate a cooperative work environment, boosting productivity and morale.
- Manage accurate monthly inventory of perishable items, small wares, and equipment.
- Maintain a positive work environment, minimizing turnover and promoting club image.
- Accountable for meeting and exceeding food costs, labor costs, and other operational expenses.
- Ensure security procedures safeguard employees, guests, and assets.
- Create a safe working and guest environment, reducing injury and accidents. Maintain kitchen equipment and facilities.
- Enforce disciplinary actions, as necessary.
- Lead ongoing and seasonal product development for the operation.
Requirements
- Experience with inventory management.
- Minimum 3 years of progressive management in fine dining, club experience a plus.
- Proficiency in food planning, purchasing, sanitation, personnel management, record-keeping, and report preparation.
- Computer literate with a willingness to adapt to new programs.
- Excellent verbal and written communication skills.
- Strong interpersonal skills, fostering a culture of commitment, excellence, and respect.
- Self-disciplined, and proactive, with strong leadership qualities and an outgoing nature.
A great opportunity to join the new culinary team we are building at our amazing member-owned Club. This is a new position as we recently hired a new line cook and roundsman. The Sous Chef reports directly to the Executive Chef and plays a key role in overseeing culinary operations and the hourly kitchen team. The focus is on maintaining top-notch standards for quality and service, with an emphasis on seasonal ingredients.
The role involves supporting the training, development, and management of all staff in their area of responsibility. Annual food sales $700k, annual beverage sales $400K. The base salary range for this position is $55,000 - $60,000 per year. Actual compensation within this range considers factors such as prior employment history, job-related knowledge, qualifications, and skills. Salary could be negotiated higher for the right individual. Excellent opportunity for an experienced lead line cook to advance their career. The club is closed for approximately 6 weeks starting after the 3rd week of January, reopening in March annually. Suburban is in the process of a major 2-year renovation project with the first year of construction of the infrastructure and the building. Plans for the 2nd phase will include additional infrastructure and potentially kitchen modification and design.
Benefits:
- 401(k)
- Dental Insurance
- Health insurance
- Paid time off
- Holiday Bonus
- Golf privileges
Experience level:
- 3 years of progressive management
- Culinary school education a plus
Job Type: Full-time
Pay: $60,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Shift:
Supplemental pay types:
Work setting:
Education:
Experience:
- Sous Chef: 3 years (Required)
Shift availability:
- Day Shift (Required)
- Night Shift (Required)
Ability to Commute:
- Union, NJ 07083 (Preferred)
Ability to Relocate:
- Union, NJ 07083: Relocate before starting work (Required)
Work Location: In person