Sous Chef

Richmond Country Club's Culinary Team is hiring a Sous Chef!

Job Type: Salaried, Full-time (40 hours/week) | On-site | Pay: $75K - $85K | Benefits

Join a diverse and talented team at the Richmond Country Club!

We are looking for an enthusiastic, sincere, and authentic individual who is passionate about hospitality in a private country club setting where we offer fun, lively shifts in a beautiful and social environment, entailing a lot of teamwork and professionalism. No matter which team you work for, in the RCC family, we value each other and truly believe that every individual's contribution can make a positively impactful difference for our esteemed members and colleagues.

The Richmond Country Club (RCC) is recruiting a salaried full-time Sous Chef to join our Culinary team. The candidate would report to the Director of Culinary. The Sous Chef will work as a cohesive crew with the Culinary and Food & Beverage Service team to deliver exceptional service to the membership and their guests.

The Sous Chef would take charge as one of the leaders of the culinary team, innately preparing and supporting the team to execute the menu with quality, consistency and meticulousness. The Sous Chef also ensures the team follows the systems that are created by the Director, Culinary & the Executive Sous Chef, thereby following distinctive standards, while inspiring others to follow lead.

The Sous Chef is also in charge of holding the team accountable to the established cleanliness and order, and while on shift serves as the liaison officer between the kitchen and Front of House (FOH) staff, and ensures the overall workplace is compliant with local safety standards.

We are keen on finding an authentic leader who possesses integrity and a great sense of work ethic to ensure that Richmond Country Clubs professional standards are met with kindness. Our leaders nurture connection by empowering people, actively participating in growing craftsmanship, and developing high performing teams by leading with inspiration. The Sous Chef is someone who is dynamic with equal parts of culinary knowledge, systems operation, financial acumen, and people skills.

If you are someone who takes pride in your work ethics, have a genuine desire to put your best foot forward and are passionate about service excellence, we look forward to receiving your application to be a part of the RCC family!

• Timely preparing and executing the different types of menus as set out by the Director Culinary, with utmost quality and standards.
• Dynamically handling and working the various stations in the kitchen: such as preparation, cleaning, and stocking stations.
• Actively ensuring everything is set up adequately for service.
• Collaborating with the team to facilitate smooth and efficient service.
• Energetically work and accelerate activities, while prioritizing during high-volume peak hours.
• Calmly managing the consistency and quality of food.
• Generously acting as a guide and support to team members and other areas of the kitchen as needed.
• Actively maintaining a clean kitchen and adhering strictly to all health and safety regulations.
• Responsible for food purchasing and inventory.
• Responsible for labour and scheduling.
• Actively supports the Executive Sous Chef.
• In charge in the absence of the Director, Culinary & the Executive Sous Chef.
• Complying with the RCC uniform policy.
• Assisting the team with receiving and storing deliveries and cross‑checking that the delivery matches the invoice.
• Responsible for ensuring that the team records daily temperature logs of all coolers to ensure cooler operation and food quality.
• Responsible for recording and managing food waste on a monthly log with a description and reason for waste.
• Continuing to update knowledge of various cooking methods and procedures.
• Understanding of food preparation and techniques.
• Preparing and ensuring the team prepares all food items following the current recipes provided.
• Converting recipes into different batch sizes.
• Converting recipes from imperial to metric scales.
• Following, prioritizing, and efficiently managing time to execute…