Job Overview
Compensation
Salary
Range $46,300.00 - $62,600.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
Professional Development
Employee wellness programs
Job Description
St Ives Country Club is a prestigious private club known for its commitment to exceptional dining experiences and superior member services. Nestled in a welcoming and upscale environment, the Club offers members an outstanding array of amenities, including fine dining, recreational facilities, and social events. With a focus on maintaining the highest standards of quality and customer satisfaction, St Ives Country Club employs a dedicated team of culinary and hospitality professionals who work collaboratively to create remarkable experiences for its members and guests. Known for its distinguished dining venues, the Club continually strives to blend culinary excellence with impeccable service, fostering a warm and inviting atmosphere.
The role of Sous Chef at St Ives Country Club is pivotal within the culinary team and entails assisting the Executive Chef in managing the overall kitchen operations. The Sous Chef plays a critical role in maintaining the Club’s high standards of food quality, presentation, and sanitation while overseeing the kitchen staff's performance. This leadership position requires a seasoned culinary professional who can efficiently manage daily kitchen activities such as food preparation, production, and staff supervision. The Sous Chef also ensures that food is consistently prepared in line with approved recipes, portion controls, and presentation specifications, thus elevating the dining experiences for the Club’s members.
In addition to managing food quality and kitchen efficiency, the Sous Chef at St Ives Country Club is responsible for maintaining food safety and sanitation compliant with all local, state, and company regulations. The role involves collaborating closely with Front-of-House management to support culinary promotions, special events, and member dining experiences. The Sous Chef will contribute to banquet and special event planning, monitor inventory and labor costs, and foster a positive, professional, and inclusive work environment. This position demands strong leadership, communication, and organizational skills along with the physical stamina necessary to thrive in a fast-paced kitchen atmosphere. Holding this role means upholding the traditions and standards that distinguish St Ives Country Club as a premier destination for private club dining and hospitality.
The role of Sous Chef at St Ives Country Club is pivotal within the culinary team and entails assisting the Executive Chef in managing the overall kitchen operations. The Sous Chef plays a critical role in maintaining the Club’s high standards of food quality, presentation, and sanitation while overseeing the kitchen staff's performance. This leadership position requires a seasoned culinary professional who can efficiently manage daily kitchen activities such as food preparation, production, and staff supervision. The Sous Chef also ensures that food is consistently prepared in line with approved recipes, portion controls, and presentation specifications, thus elevating the dining experiences for the Club’s members.
In addition to managing food quality and kitchen efficiency, the Sous Chef at St Ives Country Club is responsible for maintaining food safety and sanitation compliant with all local, state, and company regulations. The role involves collaborating closely with Front-of-House management to support culinary promotions, special events, and member dining experiences. The Sous Chef will contribute to banquet and special event planning, monitor inventory and labor costs, and foster a positive, professional, and inclusive work environment. This position demands strong leadership, communication, and organizational skills along with the physical stamina necessary to thrive in a fast-paced kitchen atmosphere. Holding this role means upholding the traditions and standards that distinguish St Ives Country Club as a premier destination for private club dining and hospitality.
Job Requirements
- Minimum of two years of high-volume cooking experience preferred
- Food Safety Certification required or ability to obtain certification within a designated timeframe
- Ability to multitask and work effectively in a fast-paced high-pressure environment
- Strong understanding of culinary terminology cooking techniques food preparation methods and knife skills
- Strong leadership communication and organizational skills
- Ability to work a flexible schedule including evenings weekends and holidays
- Reliable transportation required as public transportation is not readily accessible
Job Qualifications
- Minimum of two years of high-volume cooking experience preferred
- Food Safety Certification required or ability to obtain certification within a designated timeframe
- Ability to multitask and work effectively in a fast-paced high-pressure environment
- Strong understanding of culinary terminology cooking techniques food preparation methods and knife skills
- Strong leadership communication and organizational skills
- Ability to work a flexible schedule including evenings weekends and holidays
- Reliable transportation required as public transportation is not readily accessible
- Previous supervisory or kitchen management experience preferred
- Experience in private club resort hotel or upscale dining operations preferred
- Knowledge of inventory controls food costing and labor management practices preferred
Job Duties
- Manage daily kitchen operations including food preparation production and supervision of kitchen staff
- Ensure efficient and cost-effective food production while maintaining profitability goals
- Supervise and inspect all food preparation and cooking equipment to ensure cleanliness sanitation and proper working condition
- Ensure food quality presentation and plating meet established standards and are served in a timely manner
- Maintain adherence to approved recipes food preparation standards portion controls and presentation specifications
- Monitor food receiving storage rotation and holding procedures to ensure product quality and food safety compliance
- Ensure all dishes are prepared and delivered according to service standards
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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