Sous Chef

KemperSports, Inc.; Long Grove (IL); On-site; USD 65,000 - 75,000; Full time

Job summary

Royal Melbourne Country Club in Long Grove, IL seeks a seasoned kitchen supervisor to join the Executive Chef team. You will oversee daily food production across outlets and events, acting as second-in-command and ensuring quality, cost controls, and on-time service.

Responsibilities include staff scheduling, training, sanitation, menu support, inventory, and reporting. State or Serve Safe certification preferred; college degree plus 2 years supervisory experience in a golf/hospitality setting

Qualifications

• College degree preferred.
• 2 years culinary supervisory/management experience.
• State or Serve Safe certification.
• Demonstrated staff management and food control.
• Strong written, verbal, and interpersonal communication skills.

Responsibilities

• Directly supervise daily preparation of soups, sauces and specials.
• Assist with inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assume charge of kitchen in Executive Chef's absence.
• Plan work, schedules, and staffing; monitor performance and discipline as needed.
• Ensure sanitation and safety programs are followed; monitor equipment condition.

Skills

Staff management

Food cost controls

Communication skills

Problem solving

Flexibility hours

Education

College degree preferred

Serve Safe certification

State certification

Job description

Royal Melbourne Country Club is a premier private country club in Long Grove, Illinois, offering exceptional dining, hospitality, and member experiences. Our culinary program provides a variety of dining experiences, weddings, golf events, and private functions, with a focus on high-quality, scratch-made cuisine and outstanding service.

Position Summary

Works with the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Serves as “second-in-command” of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.

Essential Duties and Responsibilities

• Directly supervises the daily preparation of soups, sauces and “specials”.
• Works with the Executive Chef on inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Manages employment activities for kitchen staff members, including but not limited to:
• Interviewing, selecting, training,
• Planning the work, developing work schedules, and apportioning the work,
• Directing and monitoring work activities and evaluating performance,
• Handling complaints and administering discipline; terminating as appropriate,
• Ensuring sanitation and safety programs are closely followed.
• Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.
• Assists the Executive Chef with menu planning and related production activities. Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.
• Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef.
• Perform other duties as appropriate.

Qualifications

• College degree preferred.
• 2 years culinary experience, supervisory and/or management experience, preferably in the golf industry.
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of staff management and food control.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

Supervises

Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger; Butcher; Broiler Cook; Assistant Cook; Saute Cook; Salad Preparation Assistant

Classification

Full-time, Non-Seasonal, Salaried, Exempt

Salary Range

$65,000.00 – $75,000.00 annually

KemperSports Management is an Equal Opportunity Employer