Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,000.00 - $88,100.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
short-term disability
long-term disability
401(k) retirement plan
Paid Time Off
Job Description
Invited is a renowned hospitality and service industry company that has been committed to building relationships and enriching the lives of its members, guests, and over 17,000 employees since its inception in 1957. As the largest owner and operator of private clubs across the United States, Invited manages more than 130 country clubs, city clubs, and athletic clubs nationwide. The company prides itself on offering first-class amenities that include championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and comprehensive fitness centers. Invited's dedication to excellence and inclusion has fostered a vibrant and dynamic team culture where... Show More
Job Requirements
- High school diploma or equivalent
- a minimum of 3 years of experience as a sous chef
- health and sanitation card
- food service management certification
- serve safe certification
Job Qualifications
- High school diploma or equivalent
- a minimum of 3 years of experience as a sous chef
- health and sanitation card
- food service management certification, serve safe
- a college degree in culinary arts or a related field preferred
- proficiency with kitchen equipment
- comprehensive understanding of cost and labor controls
- knowledge of traditional and contemporary culinary techniques
Job Duties
- Oversee the development and execution of menus and meal planning/production, adapting to forecasted member counts to ensure optimal service and product quality
- ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety
- procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts
- determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines
- analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency
- lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef's insights and recommendations to build a high-performing team
- coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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