Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $67,000.00 - $85,600.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid Time Off
Job Description
Invited is a leading company in the hospitality and service industry, established in 1957 with a steadfast mission to build relationships and enrich the lives of its members, guests, and employees. Headquartered in Chicago, IL, Invited is the largest owner and operator of private clubs nationwide, managing over 130 country clubs, city clubs, and athletic clubs. These clubs provide first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fitness centers. This comprehensive portfolio makes Invited a prestigious and dynamic company committed to delivering exceptional experiences to its members.
The Executive Sous Che... Show More
The Executive Sous Che... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years experience as a Sous Chef
- Valid health and sanitation card
- Food service management certification such as Serve Safe
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 is 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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