Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $26.00 - $28.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible schedule
Job Description
Tahoe Mountain Club is a prestigious private club located in the scenic Tahoe region, renowned for its exceptional amenities and commitment to delivering outstanding member experiences. The Club offers an exclusive environment where members can enjoy fine dining, golf, and luxurious recreational facilities surrounded by breathtaking mountain landscapes. As an esteemed establishment, Tahoe Mountain Club prides itself on a high level of service quality and culinary excellence, which is central to the member experience. This club not only provides recreational and leisure activities but also ensures that every dining occasion reflects the elegance and standards expected by its discerning clientele.
The Sous Chef position at Tahoe Mountain Club is a pivotal role within the culinary team, directly supporting the Banquet and Executive Chef in managing daily kitchen operations. This is a highly responsible role that requires a skilled and experienced culinary leader who can oversee food production, maintain quality and consistency, and support efficient kitchen processes. The Sous Chef assists with menu planning, recipe development, monitoring food costs, and ensuring adherence to health and safety standards. This role demands a strong focus on supervision, as the Sous Chef leads kitchen staff in preparation, cooking, and plating, guaranteeing that all dishes meet the Club’s high standards for presentation and taste.
This position is vital in maintaining the Club’s reputation for culinary excellence, ensuring smooth kitchen operations through effective staff training and development, inventory management, and the enforcement of food safety regulations. The ideal candidate will bring at least two years of culinary management experience, preferably from a high-end restaurant or private club environment, and possess a culinary degree or equivalent hands-on experience. With a fast-paced, sometimes demanding work environment, the Sous Chef must exhibit strong leadership skills, excellent organizational abilities, and an aptitude for working collaboratively in a team-oriented setting.
The role extends beyond kitchen oversight to include responsibility for labor and food cost control, establishing operating procedures, and delivering immediate, top-notch service to club members and their guests. The Sous Chef must be prepared to manage special events such as weddings and banquets, demonstrating flexibility and composure under pressure. Bilingual abilities are considered a bonus, adding value to communication within the diverse Club community.
Tahoe Mountain Club fosters a supportive work environment where employees are encouraged to collaborate and assist one another in fulfilling job duties. This dynamic role requires adaptability, professionalism, and a dedication to culinary craft, making it both challenging and rewarding for culinary professionals seeking to grow their career in an exclusive and upscale club setting.
The Sous Chef position at Tahoe Mountain Club is a pivotal role within the culinary team, directly supporting the Banquet and Executive Chef in managing daily kitchen operations. This is a highly responsible role that requires a skilled and experienced culinary leader who can oversee food production, maintain quality and consistency, and support efficient kitchen processes. The Sous Chef assists with menu planning, recipe development, monitoring food costs, and ensuring adherence to health and safety standards. This role demands a strong focus on supervision, as the Sous Chef leads kitchen staff in preparation, cooking, and plating, guaranteeing that all dishes meet the Club’s high standards for presentation and taste.
This position is vital in maintaining the Club’s reputation for culinary excellence, ensuring smooth kitchen operations through effective staff training and development, inventory management, and the enforcement of food safety regulations. The ideal candidate will bring at least two years of culinary management experience, preferably from a high-end restaurant or private club environment, and possess a culinary degree or equivalent hands-on experience. With a fast-paced, sometimes demanding work environment, the Sous Chef must exhibit strong leadership skills, excellent organizational abilities, and an aptitude for working collaboratively in a team-oriented setting.
The role extends beyond kitchen oversight to include responsibility for labor and food cost control, establishing operating procedures, and delivering immediate, top-notch service to club members and their guests. The Sous Chef must be prepared to manage special events such as weddings and banquets, demonstrating flexibility and composure under pressure. Bilingual abilities are considered a bonus, adding value to communication within the diverse Club community.
Tahoe Mountain Club fosters a supportive work environment where employees are encouraged to collaborate and assist one another in fulfilling job duties. This dynamic role requires adaptability, professionalism, and a dedication to culinary craft, making it both challenging and rewarding for culinary professionals seeking to grow their career in an exclusive and upscale club setting.
Job Requirements
- Must have at least two years of management experience
- Ability to read and speak English
- SERVsafe Manager Certification
- Completion of Supervisory Harassment Prevention Training, Workplace Violence Prevention, Heat Illness Prevention and other required onboarding training within first 30 days
- Ability to stand for extended periods and lift up to 50 pounds
- Ability to work in a hot and humid environment
- Ability to bend, stoop, and reach overhead
Job Qualifications
- Culinary degree or equivalent experience
- Previous experience in a culinary leadership role
- Strong knowledge of culinary techniques and principles
- Excellent leadership and team management skills
- Ability to work in a fast-paced, high-pressure environment
- Strong organizational and time management skills
- Excellent communication and interpersonal skills
Job Duties
- Assist the Banquet and 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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