Sous Chef

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• Assist the Executive Chef with daily kitchen operations and culinary production.
• Prepare and oversee the preparation of high-quality menu items according to established standards.
• Supervise and support cooks and other culinary team members during service.
• Help maintain consistency in food quality, portioning, presentation, and timing.
• Assist with training and developing culinary staff.
• Support banquet, tournament, member event, and special-event food production.
• Monitor food inventory and assist with ordering, receiving, and proper storage.
• Help minimize waste and maintain appropriate food and labor cost controls.
• Ensure compliance with food safety, sanitation, and workplace safety standards.
• Maintain a clean, organized, and professional kitchen environment.
• Assume kitchen leadership responsibilities in the Executive Chef's absence.

• Previous professional culinary experience required; supervisory or Sous Chef experience preferred.
• Strong knowledge of food preparation, kitchen operations, and sanitation standards.
• Ability to lead and motivate a culinary team.
• Strong organizational and time-management skills.
• Ability to work effectively in a fast-paced environment.
• Availability to work evenings, weekends, and holidays based on business needs.