Seasoned Sous Chef & Menu Innovator

Columbia Yacht Club; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Columbia Yacht Club is seeking a Sous Chef to uphold and surpass standards of Food & Beverage service. You will lead kitchen operations, develop progressive menus, and ensure profitability while catering to a private club audience.

Reporting to the Executive Chef, you will manage ordering, production, training, and daily kitchen planning, with a focus on quality, safety, and member satisfaction in a dynamic club setting.

Qualifications

• Minimum 3 years Kitchen Management and food ordering responsibilities.
• Develop menus that are progressive and innovative.
• Oversee sanitation and safety training and maintain profitability.

Responsibilities

• Execute fresh, seasonal cuisine with inventive techniques.
• Create a pleasurable Food & Beverage experience for members and guests.
• Educate the Food and Beverage staff about the cuisine.
• Work with the Executive Chef for all food ordering and production.
• Maintain a controllable system to assure maximum profitability.
• Participate in budget and other financial activities involving food operations.
• Interact with Club Members to ensure knowledge of the customer.
• Prepare menu items according to prescribed recipes and/or special requests.

Skills

Kitchen management

Menu development

Food ordering

Budgeting

Sanitation training

Staff education

Event catering

Communication

Education

Minimum 3 years Kitchen Management experience

Tools

Knives

Food preparation equipment

Job description

Columbia Yacht Club is seeking a Sous Chef to uphold and surpass standards of Food & Beverage service. You will lead kitchen operations, develop progressive menus, and ensure profitability while catering to a private club audience.

Reporting to the Executive Chef, you will manage ordering, production, training, and daily kitchen planning, with a focus on quality, safety, and member satisfaction in a dynamic club setting.