Sous Chef

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

Description

Job Summary

To uphold and surpass standards of Food & Beverage service at Columbia Yacht Club. Creatively maintain a positive and profitable environment while catering to the private club and its demographic. Develop menus that are progressive and innovative.

Essential Duties and Responsibilities

• Execute fresh, seasonal cuisine with inventive and classic techniques
• Create a pleasurable Food & Beverage experience for members and guests
• Find the needs and wants of members through verbal communication
• Educate the Food and Beverage staff about the cuisine
• Oversee sanitation and safety training
• 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
• Maintain food service equipment repair and maintenance schedules
• Work with the Executive Chef in menu and event development
• Delegate responsibilities of set-up, service and break-down for club events
• Interact with Club Members to ensure knowledge of the customer
• This position follows but is not limited to traditional Sous Chef roles
• Prepare menu items according to prescribed recipes and/or special requests
• Available to work a variety of hours, days and shifts, including weekends
• Safely and effectively use and operate all necessary tools and equipment, including knives
• Ability to effectively communicate in order to perform and follow job requirements in written and spoken directions
• Ability to multitask calmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variable noise and temperature levels
• Able to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds
• Ability to stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Supervision

Will report directly to the Executive Chef. Weekly manager meetings and daily staff meetings are required. Periodical menu classes and staff training to assure the quality of food and service standards.

Education/Experience

Minimum 3 years Kitchen Management and food ordering responsibilities

Physical Demand

The venue is NOT ADA compliant. Some lifting may be required up to 50lbs.