Sous Chef

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    "requisitionDescription": "<p data-pasted=\"true\"><strong>Position Title:&nbsp;</strong>Sous Chef<strong>&nbsp;</strong><br><strong>Position Reports to:</strong> Restaurant Chef/Executive Sous Chef/Banquet Chef<br><strong>Employee Categories:</strong> Full Time, Year-Round; Benefit Eligible <br><strong>FLSA Category:&nbsp;</strong>Non -Exempt; Hourly<br><strong>Compensation:</strong>&nbsp;$24-$30/hr.&nbsp;</p><p>The Sous Chef is a key operational leader responsible for executing culinary standards, supporting daily kitchen operations, and developing the team across all assigned outlets. This role is designed to be flexible and scalable, supporting multiple concepts, service styles, and volumes while maintaining consistent quality, discipline, and culture. This position is responsible for Compensation range $24-30/hr.</p><p><strong>Primary Responsibilities&nbsp;</strong>included by not limited to<strong>:</strong></p><ul type=\"disc\"><li>Execute menus, recipes, and plating standards with consistency across all assigned outlets.&nbsp;</li><li>Lead by example during service periods, ensuring calm, controlled execution.&nbsp;</li><li>Support menu rollouts, specials, tastings, and culinary initiatives as directed.&nbsp;</li><li>Assist with daily production planning, prep execution, and service flow.&nbsp;</li><li>Monitor station setup, breakdown, and cleanliness.&nbsp;</li><li>Lead, coach, and mentor culinary staff.&nbsp;</li><li>Reinforce expectation around professionalism, urgency, and accountability.&nbsp;</li><li>Uphold all food safety and sanitation standards.&nbsp;</li><li>Maintain a professional and positive attitude when interacting with all departments.</li><li>Adhere to TCC policies and procedures.&nbsp;</li><li>Perform other duties as assigned.&nbsp;</li></ul><p><strong>Qualifications:</strong></p><ul><li>2-3 Years in a professional kitchen environment preferred.</li><li>High school diploma or equivalent.&nbsp;</li><li>Demonstrate the ability to prepare, cook and taste food items to ensure quality and consistency.&nbsp;</li><li>Display strong knife skills and understanding of basic culinary arts.&nbsp;</li><li>Standard shift schedules are 6:00 A.M. &ndash; 2:00 P.M. or 2:00 P.M. &ndash; 10:00 P.M.&nbsp;</li><li>Be flexible and available to work a variety of shifts, including days, nights, weekends, holidays, and special events.&nbsp;</li><li>Demonstrate understanding of how to operate common kitchen equipment, including but not limited to mixers, combi ovens, steamers, robot coups, and fryers.&nbsp;</li><li>SERV Safe Certified, Certificate of Allergen Awareness Training, and First Aid preferred.&nbsp;</li></ul><p><strong>Uniform Requirements:</strong></p><ul type=\"disc\"><li>Partial uniform provided: Chef Jacket, Chef Hat and Chef Pants</li><li>Employees are required to have black work shoes with non-slip soles.<strong>&nbsp;</strong></li></ul><p><strong>Physical Requirements:</strong></p><ul><li>Stand for 8-10 hours.&nbsp;</li><li>Must be able to kneel, bend over and stand up many times during a shift.&nbsp;</li><li>Must be able to lift up to 50 lbs.&nbsp;</li></ul><p><br></p><p><br></p><p style=\"text-align: center;\"><em>The Country Club is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We encourage applicants of all backgrounds to apply and will consider qualified candidates without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, age, veteran status, or any other legally protected status.</em></p>\n",
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