Sous Chef at Private Club

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Full Time Service Worker Minnetonka Beach, MN, US

$70,000.00 To $75,000.00 Annually

Are you passionate about service and looking for a workplace that’s as unique as you are?

Join the culinary team at Lafayette Club
, a historic, family-focused private country club located on the beautiful shores of Lake Minnetonka—just 20 minutes west of Minneapolis.

We’re looking for positive, dependable, and enthusiastic individuals who thrive in a fast-paced, team-oriented environment and take pride in providing excellent service.

At Lafayette Club, we are the heart of the Club—working together to create a sense of belonging for all. Our Food and Beverage philosophy centers on delivering truly memorable dining experiences through warm hospitality, attention to detail, and consistent quality.

Lafayette Club is hiring two
Sous Chefs
to join our hardworking and close-knit Culinary Team. We’re seeking dependable, team-oriented individuals who takes pride in maintaining a clean, safe, and organized kitchen environment. This is a vital role that supports the success of every dining experience at the Club.

Job Summary

Serve as a culinary leader for the Club's Member Dining Room, delivering exceptional dining experiences that exceed member expectations. Collaborate with the Executive Chef to direct food production for à la carte dining, private events, and club functions. Provide leadership and development for kitchen staff, maintain the highest standards of food quality and presentation, and ensure operational efficiency through effective cost management and execution.

• Multiple health benefit plans to suit your needs
• Dental, vision, life insurance, short term and long term disability, flexible spending accounts
• 401k with company match
• Paid Time Off
• Complimentary use of the golf course on Mondays during the season
• Complimentary lunch Tuesday - Sunday during the season

Job Duties:

• Lead and supervise daily kitchen operations for member dining and club events.
• Prepare and oversee the production of soups, sauces, specials, and other menu items to ensure consistency with club standards and recipes.
• Assist the Executive Chef with menu planning, inventory management, purchasing, cost control, scheduling, and administrative duties.
• Train, mentor, schedule, and evaluate culinary team members while fostering a culture of teamwork, safety, and excellence.
• Maintain the highest standards of food quality, presentation, sanitation, and guest satisfaction.
• Manage food and labor costs to maximize productivity and operational performance.
• Oversee kitchen operations in the absence of the Executive Chef.
• Ensure proper food handling, storage, equipment maintenance, and compliance with all health and safety regulations.
• Expedite service during peak periods and support all kitchen stations as needed.
• Collaborate with front-of-house teams to deliver exceptional member and guest experiences.

Education and/or Experience

• 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.

Licenses and Special Requirements

• Food safety certification.

Job Knowledge, Core Competencies and Expectations

• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef.
• Knowledge of and ability to perform required role during emergency situations.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Work in hot, humid, and noisy environment.