Sous Chef - Dining

DuPont Country Club; Wilmington (DE); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401K

Paid time off

Job summary

The DuPont Country Club in Wilmington is seeking a full-time Sous Chef to deliver high-quality service in its 1920 Restaurant and Legends Bar. Key responsibilities include supervising kitchen staff, ensuring timely food preparation, and maintaining health standards.

Ideal candidates will possess a culinary degree, knife skills, and strong leadership abilities. The position offers a comprehensive benefits package, including health, dental, vision, and 401K options.

Qualifications

• Culinary Degree preferred.
• ServSafe certification preferred.
• Proper knife skills and multitasking ability are essential.
• Ability to work in a fast-paced environment.
• Experience managing kitchen operations.

Responsibilities

• Supervise and delegate tasks to kitchen staff.
• Ensure food is cooked and presented timely.
• Monitor food stock and manage inventory.
• Ensure compliance with health and safety regulations.
• Train and develop culinary staff.

Skills

Culinary skills

Leadership

Time management

Knife skills

Communication

Education

Culinary Degree preferred

ServSafe certification preferred

Job description

The DuPont Country Club, nestled within the rolling hills of the historic Brandywine Valley, is one of the premier venues to promote leisure activities through championship caliber golf courses, state of the art tennis facilities, pools and an updated fitness center. Elegantly decorated rooms, magnificent natural surroundings, customized event planning and impeccable service make any event at the DuPont Country Club truly a special occasion.

The DuPont Country Club is currently looking for a full-time Sous Chef to join our team and focus on providing the highest quality of service for our membership in our 1920 Restaurant and Legends Bar and our outlets. The Sous Chef will ensure the daily processes of the kitchen are maintained at a high level to meet members expectations. A Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service as well as working a station in operations. The duties include assisting our Executive Chef in monitoring kitchen activities, expediting orders to ensure quality and taste, presentation and taking on additional responsibilities in the absence of our Executive Chef.

A comprehensive and competitive benefits package including health, dental, vision, 401K, paid time off and more is offered for this position!

The successful candidate will have/be:

• Culinary Degree preferred
• Certificates, licenses and registrations required: ServSafe preferred
• Proper knife skills and ability to multitask a must
• Ability to work in a fast-paced environment
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements

DUTIES AND RESPONSIBILITIES

• Working a station
• Ensures food is cooked in a timely manner
• Delegates tasks to kitchen staff (Cooks and Cooks’ Assistants)
• Ensures appealing plate presentation
• Supervises Cooks and assist as needed
• Slightly modifies recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy etc.)
• Monitors food stock and places orders
• Checks freshness of food and discards out-of-date items
• Experiments with recipes and suggests new ingredients
• Manages inventory
• Ensures compliance with all health and safety regulations within the kitchen area
• Required to supervise in high-quality, volume-oriented environment
• Passionate culinarian with great palette and sense of presentation
• Ability to handle multiple tasks and work well in environment with time constraints
• Ability to troubleshoot effectivelyDetail-oriented with good organizational skills, performing work accurately and efficiently
• Demonstrated excellent communication skills, both oral and written
• Ability to develop, implement and maintain systems for culinary staff
• Ability to effectively train and develop staff and build team morale
• Ability to hold others accountable for following company standards and procedures
• Ability to innovate and implement new ideas
• Demonstrated effective leadership skills including delegation skills
• Ability to meet budgets including labor, food and applicable direct operating costs
• Ability to work flexible schedule to accommodate business levels
• This position requires flexible hours including Nights, Days, Weekends and Holidays

SUPERVISORY RESPONSIBILITIES

• Directly supervises 5-10 employees within the department