Private Club Sous Chef — Banquets & Fine Dining Lead

Commonwealth Companies, Inc.; Northern (KY); Hybrid; USD 60,000 - 85,000; Full time

Benefits offered by this job

Competitive salary

Professional growth

Lead high-profile events

Structured operations

Job summary

The University Club of Saint Paul is seeking a Sous Chef to lead back-of-house culinary operations, ensuring top food quality, consistency, sanitation, and team performance across daily dining, private events, and special functions.

As a hands-on leader in a fast-paced private club setting, you will drive banquet and à la carte service, manage prep and line execution, and uphold health and safety standards while mentoring a culinary team.

Qualifications

• 5+ years of kitchen leadership experience in upscale settings.
• Strong banquet and à la carte experience.
• Knowledge of food cost control and inventory systems.
• ServSafe certification (or ability to obtain).
• Strong communication and organizational skills.
• Ability to lift up to 50 lbs and stand for extended periods.

Responsibilities

• Execute menu items to established recipes and presentation standards.
• Oversee prep production, line execution, and event plating.
• Maintain expo leadership during peak service.
• Supervise and mentor line cooks, prep cooks, and dish team.
• Assist with training, coaching, and performance accountability.

Skills

Kitchen leadership

Banquet experience

Food cost control

ServSafe certification

Communication skills

Physical stamina

Tools

Inventory systems

Job description

The University Club of Saint Paul is seeking a Sous Chef to lead back-of-house culinary operations, ensuring top food quality, consistency, sanitation, and team performance across daily dining, private events, and special functions.

As a hands-on leader in a fast-paced private club setting, you will drive banquet and à la carte service, manage prep and line execution, and uphold health and safety standards while mentoring a culinary team.