Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
This distinguished establishment is an esteemed private club renowned for offering exquisite dining experiences ranging from a la carte selections to fine dining and banquet events. As a full-service club, it emphasizes exceptional culinary standards, impeccable service, and an inviting atmosphere tailored to its members and guests. The club prides itself on its commitment to quality, creativity, and consistency in its food offerings, supporting a vibrant food and beverage department known for its attention to detail and dedication to member satisfaction. The club operates year-round, which means its culinary staff is expected to perform consistently throughout different seasons to ensure the best possible dining experience at all times. The kitchen environment is fast-paced and dynamic, requiring proficient culinary leadership and teamwork.
The role of the Sous Chef is critical to the smooth operation and success of this culinary team. As the second-in-command in the kitchen, the Sous Chef plays a vital role in assisting the Executive Chef with planning, directing, and supervising all aspects of food production. This includes overseeing a la carte dishes, fine dining services, banquet preparations, and other special functions. The Sous Chef helps ensure that each dish meets the club's stringent quality standards for flavor, presentation, and portion control, adhering strictly to standardized recipes.
This full-time, year-round position requires flexibility, including working holidays and weekends, as the club operates continuously at peak demand times. The Sous Chef collaborates closely with the food production personnel, providing both leadership and hands-on support wherever necessary. Among the responsibilities is managing inventory, monitoring food and labor costs to meet budget goals, and maintaining efficient ordering and storage processes. The Sous Chef also plays a crucial role in scheduling, staffing forecasts, and assisting with payroll administration by reviewing timecards and attendance.
Additional key duties include verifying deliveries, ensuring proper storage, responding to vendors, and maintaining kitchen equipment. The Sous Chef is expected to step in and assume full charge of the kitchen in the Executive Chef's absence, demonstrating strong leadership skills and excellent kitchen management. Participation in monthly safety training and food and beverage meetings underscores the emphasis on continuous enhancement of safety and quality standards within the kitchen environment.
Furthermore, this role requires a cooperative spirit and professional relationship management with coworkers, members, guests, and vendors. The Sous Chef contributes ideas for operational improvements and personnel management while adhering to all state and local health and safety regulations. Maintaining cleanliness, sanitation, and organization of the kitchen and storage areas is essential to comply with health codes and provide a safe, efficient working environment.
Overall, this opportunity is perfect for an experienced culinary professional passionate about hands-on kitchen leadership, quality food production, and delivering exceptional dining experiences in an upscale private club setting. The successful candidate must be ready to lead by example, support the Executive Chef, and consistently uphold the club’s standards of excellence in culinary operations.
The role of the Sous Chef is critical to the smooth operation and success of this culinary team. As the second-in-command in the kitchen, the Sous Chef plays a vital role in assisting the Executive Chef with planning, directing, and supervising all aspects of food production. This includes overseeing a la carte dishes, fine dining services, banquet preparations, and other special functions. The Sous Chef helps ensure that each dish meets the club's stringent quality standards for flavor, presentation, and portion control, adhering strictly to standardized recipes.
This full-time, year-round position requires flexibility, including working holidays and weekends, as the club operates continuously at peak demand times. The Sous Chef collaborates closely with the food production personnel, providing both leadership and hands-on support wherever necessary. Among the responsibilities is managing inventory, monitoring food and labor costs to meet budget goals, and maintaining efficient ordering and storage processes. The Sous Chef also plays a crucial role in scheduling, staffing forecasts, and assisting with payroll administration by reviewing timecards and attendance.
Additional key duties include verifying deliveries, ensuring proper storage, responding to vendors, and maintaining kitchen equipment. The Sous Chef is expected to step in and assume full charge of the kitchen in the Executive Chef's absence, demonstrating strong leadership skills and excellent kitchen management. Participation in monthly safety training and food and beverage meetings underscores the emphasis on continuous enhancement of safety and quality standards within the kitchen environment.
Furthermore, this role requires a cooperative spirit and professional relationship management with coworkers, members, guests, and vendors. The Sous Chef contributes ideas for operational improvements and personnel management while adhering to all state and local health and safety regulations. Maintaining cleanliness, sanitation, and organization of the kitchen and storage areas is essential to comply with health codes and provide a safe, efficient working environment.
Overall, this opportunity is perfect for an experienced culinary professional passionate about hands-on kitchen leadership, quality food production, and delivering exceptional dining experiences in an upscale private club setting. The successful candidate must be ready to lead by example, support the Executive Chef, and consistently uphold the club’s standards of excellence in culinary operations.
Job Requirements
- minimum 5 years experience in culinary leadership role
- oversight of a la carte and banquet operations
- food production expertise
- ability to verify identity and eligibility to work in the United States
- provide valid copy of Riverside County Food Handlers Certification
- flexibility to work holidays and weekends
- capacity to complete employment eligibility verification form upon hire
Job Qualifications
- minimum 5 years experience in culinary leadership role
- experience with oversight of a la carte and banquet operations
- proficient in food production management
- ability to lead and supervise kitchen staff
- knowledge of standardized recipe preparation methods
- strong organizational and communication skills
- experience with inventory control and budget monitoring
- understanding of health and safety regulations
- ability to work in a fast-paced kitchen environment
- prior experience in fine dining preferred
- food handlers certification required
Job Duties
- follows cleaning and sanitation procedures
- reviews and approves product purchases
- assists with inventory management including stock counts
- monitors food and labor costs to support budget goals
- verifies deliveries and ensures proper storage of products
- orders food beverages and kitchen supplies from approved vendors
- responds to vendor inquiries and coordinates with suppliers regarding orders and deliveries
- assists with scheduling staffing forecasts and labor planning
- supports payroll administration by reviewing employee timecards and attendance records
- checks banquet event order daily and weekly to anticipate prep work
- assists Executive Chef on a la carte fine dining and banquet preparation
- notifies Executive Chef of expected shortages or needs
- participates in monthly safety training and food and beverage meetings
- ensures proper staffing for maximum productivity and high standards of quality controls food and payroll costs
- makes recommendations for maintenance repair and upkeep of the kitchen and equipment
- assumes complete charge of the kitchen in the absence of the Executive Chef
- prepares or directly supervises kitchen staff responsible for daily preparation of soups sauces and specials to ensure methods of cooking garnishing and portion sizes as prescribed by standardized recipes
- communicates to the Executive Chef any concerns regarding food production process delivery problems product shortages equipment problems
- assists Executive Chef with supervision and training of employees sanitation and safety menu planning and related production activities
- assists Executive Chef on a la carte fine dining and banquet preparation buffet presentations
- notifies Executive Chef and writes product needs and shortages on order guides
- assists in maintaining security of kitchen equipment food and supply inventories
- consistently maintains standards of quality cost eye appeal and flavor of foods
- participates in monthly safety training and food and beverage meetings
- reports and acts to remedy unsafe conditions as soon as they are observed
- adheres to state and local health and safety regulations
- ensures cleaning sanitation and organization of the kitchen walk-in cooler and all storage areas
- maintains professional relationships with all coworkers members guests and vendors
- submits ideas for future goals operational improvements and personnel management to Executive Chef
- performs additional responsibilities as requested by the Executive Chef
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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