Sous Chef - Private Club Dining & Menu Leadership

Invited Clubs; Jacksonville (FL); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Life insurance

Disability insurance

401(k)

Job summary

Invited is seeking a Sous Chef to support daily kitchen operations, supervise line cooks and kitchen staff, and ensure consistent quality in food preparation, presentation, and cleanliness for our Members and Guests.

You will assist in menu development for à la carte and banquet services, manage work schedules, supervise and train staff, monitor payroll costs, and participate in inventory management while upholding health, safety, and sanitation standards.

Qualifications

• High school diploma or equivalent.
• Minimum 2 years of experience as a Sous Chef or similar.
• Valid Health and Sanitation certification (ServeSafe).
• Strong communication skills and ability to follow instructions.

Responsibilities

• Ensure proper preparation, presentation, and excellence of all food products.
• Oversee à la carte dining, employee meals, and private dining services.
• Expedite meal periods ensuring quality, portioning, and presentation.
• Assist in menu development for à la carte and banquet menus.
• Hire, train, supervise, and performance-manage kitchen staff.
• Prepare work schedules and monitor payroll costs and reports.
• Attend Food & Beverage meetings and stay informed on team success.
• Control costs through procurement, receiving, rotation, and inventories.

Skills

Communication skills

Education

High school diploma or equivalent

ServeSafe Certification

Job description

Invited is seeking a Sous Chef to support daily kitchen operations, supervise line cooks and kitchen staff, and ensure consistent quality in food preparation, presentation, and cleanliness for our Members and Guests.

You will assist in menu development for à la carte and banquet services, manage work schedules, supervise and train staff, monitor payroll costs, and participate in inventory management while upholding health, safety, and sanitation standards.