Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $67,000.00 - $85,500.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
401(k) retirement savings plan
Paid Time Off
leave programs
Job Description
Invited is a premier company within the hospitality and service industry, boasting a rich legacy that dates back to 1957. As the largest owner and operator of private clubs in the United States, Invited manages over 130 country clubs, city clubs, and athletic clubs nationwide. Each club under Invited offers an array of first-class amenities that include championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. This extensive portfolio is managed by a dedicated team of more than 17,000 employees who collectively contribute to building lasting relationships and enriching the lives of... 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
Job Qualifications
- A college degree in Culinary Arts or a related field preferred
- demonstrate proficiency with all kitchen equipment
- possess a comprehensive understanding of cost and labor controls
- be well-versed in both 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
- evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees
- act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club’s reputation within the community and industry
- provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction
- lead by example and participate actively as a team member
- regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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