Sous Chef

Chattanooga, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $45,200.00 - $61,000.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Job Description

The hiring establishment is a prestigious culinary operation renowned for its commitment to delivering exceptional dining experiences through meticulous kitchen management and innovative menu development. This organization prides itself on maintaining the highest standards of quality, efficiency, and creativity in the food and beverage sector, catering primarily to discerning clientele who value both classic and contemporary culinary excellence. With a focus on a collaborative work environment, the company encourages continuous learning and professional growth while adhering strictly to health and safety regulations. The workplace culture emphasizes teamwork, communication, and leadership to ensure seamless kitchen operations that support member satisfaction and overall business success.

The Sous Chef position plays a critical supervisory and hands-on role within this vibrant kitchen environment. Working closely with the Executive Chef, the Sous Chef is responsible for overseeing the preparation and execution of a la carte menus, private event menus, stewarding duties, and broader kitchen operations to guarantee impeccable service and food quality. This position demands a highly skilled culinary professional with a blend of leadership acumen and detailed culinary expertise, focusing on precise recipe adherence, timely food preparation, proper storage and rotation of inventory, and maintenance of kitchen hygiene and equipment. The Sous Chef must be proficient in classic culinary techniques, including knife skills and sauce preparation, and possess the ability to teach and mentor kitchen staff effectively. This role involves working extended hours, including weekends and holidays, and requires physical stamina to manage demanding work shifts. Additionally, the Sous Chef is integral to menu creation, operational planning, training development, and administrative tasks, ensuring the kitchen operates smoothly and to the benefit of both the staff and members. This role is ideal for a dynamic individual committed to culinary excellence, leadership, and maintaining a first-class dining environment.

Job Requirements

Must have culinary degree or equivalent education
Must have at least three years kitchen management experience
Must have five years kitchen preparation experience
Must possess efficient and accurate knife skills
Must have strong knowledge of classic sauces and culinary methods
Must demonstrate strong communication skills
Must be able to work all weekends and holidays
Must be physically able to work 12-14 hour shifts at least twice weekly
Must be able to lift at least 50 lbs
Must be able to stand and move quickly for long periods
Must be comfortable working in extreme heat and cold
Must be able to perform repetitive motions and climb stairs as needed

Job Qualifications

Culinary degree or equivalent education preferred
Minimum of three years kitchen management experience
At least five years kitchen preparation experience
Exceptional customer orientation
Proficient and accurate knife skills performing all classic cuts
Strong knowledge of classic sauces, preparations, methods and presentations
Knowledge of hot and cold culinary preparations
Good knowledge of culinary vocabulary, terms and methods
High quality culinary standards
Strong communication skills with service and kitchen staff and management
Strong team player
Organized and quick learner able to adapt to change
Strong leadership skills
Basic computer and administrative skills
Ability to manage kitchen operations in the absence of the executive chef

Job Duties

Supervises and teaches all recipes, preparations and menu items accurately and efficiently as per chefs or club recipes
Ensures all preparations for a la carte, private events and employee meals are done correctly, efficiently and quickly
Works cleanly and within health department codes
Participates in receipt and proper storage of all products
Ensures proper rotation and storage of all supplies, equipment, food and beverages
Supervises cleaning and maintenance of all equipment and kitchen areas
Ensures staff report on time and complete tasks to standard
Completes administrative duties accurately and on time
Participates actively in menu creation, strategic planning and development of training manuals
Follows all club policies and communicates these to staff
Completes other tasks assigned by executive chef or senior management
Works all weekends and holidays as required