SOUS CHEF - PJs

Tahoe Mountain Club; Truckee (CA); On-site; USD 78,000 - 85,000; Full time

Job summary

Tahoe Mountain Club is seeking a Sous Chef to oversee daily kitchen operations in a high-end club setting. You will manage purchasing, food production, and quality control while supporting the Executive Chef and Banquet Chef in delivering exceptional culinary experiences.

Ideal candidates have at least two years of management experience, a culinary degree or equivalent, and are adept at leading a team in a fast-paced environment with emphasis on cost control and presentation.

Qualifications

• Experience in culinary leadership, preferably at high-end restaurant or private club.
• Culinary degree or equivalent experience preferred.
• Strong leadership and staff development skills.
• Ability to work in fast-paced, high-pressure environment.
• Excellent communication and teamwork.

Responsibilities

• Assist Executive Chef in menu planning and culinary operations management.
• Oversee kitchen staff and ensure high-quality food and presentation.
• Train and develop kitchen staff and enforce recipes and standards.
• Oversee inventory, ordering, and control food costs.
• Maintain clean, safe, and sanitary kitchen.
• Manage labor costs and scheduling.
• Develop daily operating procedures and station pars.
• Provide timely service to members and guests.
• Maintain knowledge of menu items and F&B operations.
• Report customer complaints to supervisors.

Skills

Culinary leadership

Team management

Menu development

Education

Culinary degree or equivalent

Job description

Job Details

Location: Truckee, CA 96161

Salary Range: $78,000.00 - $85,000.00

Category: Restaurant - Food Service

Job Summary

Responsible for daily operation of the kitchen, including ordering, purchasing and food production. Ensure the quality, consistency, sanitation and cost standards. The Sous Chef will assist the Banquet and Executive Chef in managing the culinary operations of Tahoe Mountain Club. This role will be responsible for ensuring the highest level of food quality and presentation, as well as supervising the kitchen team in the preparation, cooking, and plating of all menu items. Must have at least two years of management experience.

Job Tasks (Duties)

• Assist the Executive Chef in menu planning, recipe development, and culinary operations management
• Supervise the kitchen staff in the preparation and cooking of all menu items, ensuring that all food is cooked to the highest quality standards and presented attractively
• Assist in the training and development of kitchen staff to ensure that they are properly trained and follow established recipes, cooking techniques, and presentation standards
• Oversee the inventory and ordering of all kitchen supplies and ingredients, and ensure that food costs are kept within budget
• Maintain a clean and organized kitchen, and ensure that all equipment is properly maintained and in good working order
• Ensure compliance with all health and safety regulations, and maintain a safe and sanitary kitchen environment
• Assist the Executive Chef in managing and controlling labor costs, and ensure that all kitchen staff are following established scheduling and timekeeping procedures
• Develop Daily Operating Procedures and Policies – set up standards and pars for each station based on the amount of volume the kitchen is doing. Be consistent in following operating procedures and kitchen policies.
• Provide immediate and timely service to all members and their guests according to club standards
• Responsible for having thorough knowledge of menu items and beverage F&B operations, golf products/services
• Notify supervisors of customer complaints at the time that they occur
• Know how to set pars for prep list for that week
• Work at fast pace while maintaining consistency and efficiency
• Knowledge of ordering based on menus and pars
• Ability to maintain recipe and plating standard
• Able to work in a high stress environment while keeping composure
• Knowledge of costing items

Reporting

Reports to: Executive Chef, F&B Director

Supervises: Kitchen Staff

Qualifications

The ideal candidate for this position should have previous experience in a culinary leadership role, preferably in a high-end restaurant or private club setting. Culinary degree or equivalent experience is preferred. Strong knowledge of culinary techniques and principles, including the ability to create and modify recipes and menus. Excellent leadership and team management skills, with the ability to motivate and develop staff. Ability to work in a fast-paced, high-pressure environment and maintain a positive attitude. Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously. Excellent communication and interpersonal skills, with the ability to interact effectively with club members, guests, and staff.

Language/Communication

Ability to read and speak English is required in order to perform the duties of the job. Must be able to work as part of a team and maintain open communication with managers and fellow coworkers. Must display a professional demeanor and communicate in professional language at all times. Knowledge of basic Spanish is a plus.

Certificates/Licenses

Manager SERVSAFE Certification, Harassment Prevention Supervisory Training, Workplace Violence Prevention, Heat Illness Prevention and all other required onboarding checklists, orientations, and policy acknowledgements must be completed within the first 30 days of hire.

Physical Requirements

The physical demands and characteristics of the work environment described on the attached form are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

• Must be able to stand for extended periods of time and lift up to 50 pounds
• Must be able to work in a hot and humid environment
• Must be able to bend, stoop, and reach overhead