Job Overview

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Compensation

Hourly
Range $22.00 - $28.00
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Benefits

Medical Coverage
dental coverage
vision coverage
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid Time Off

Job Description

Invited is a prominent company in the hospitality and service industry that has been dedicated to building meaningful relationships and enriching the lives of its members, guests, and more than 17,000 employees since its establishment in 1957. As the largest owner and operator of private clubs nationwide, Invited boasts over 130 country clubs, city clubs, and athletic clubs. These clubs offer first-class amenities such as championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. The organization prioritizes excellence, inclusivity, and a team-oriented environment that encourages professional growth and exceptional service delivery.

The role of Sous Chef at Invited is a vital position within the culinary team, responsible for supporting the daily operations of the kitchen to ensure an exceptional dining experience for members and guests. Reporting to the Executive Chef or Executive Sous Chef, the Sous Chef oversees and assists line cooks and kitchen staff in food preparation, presentation, and maintaining kitchen cleanliness. This role not only emphasizes consistent quality and adherence to health and safety regulations but also involves active participation in menu development and cost control. The Sous Chef is expected to manage work schedules, monitor payroll costs, and contribute to food and labor cost supervision through detailed report analysis.

This position requires a proactive team player with excellent communication skills and a commitment to delivering the highest standards of culinary service. The Sous Chef will hire, train, and supervise kitchen staff to foster a positive team spirit and adherence to the 3-steps of service. Participation in Food & Beverage meetings and banquet BEO meetings is essential to stay informed and contribute to operational success. Additionally, the role demands responsibility for inventory management, procurement, and maintaining compliance with sanitation and safety standards.

Employees at Invited are encouraged to assist beyond their immediate duties, demonstrating flexibility and dedication to the smooth functioning of the club. The working environment involves physical activities, exposure to varying temperatures, and handling equipment and supplies weighing up to 100 lbs occasionally. Invited offers a comprehensive Total Rewards package for full-time team members, including medical, dental, and vision coverage, life insurance, disability insurance, a 401(k) savings plan, and generous paid time off, reflecting its strong commitment to employee well-being.

Invited values professionalism, safety, and continuous improvement, expecting employees to maintain certifications relevant to their roles and actively participate in team activities. Through its inclusive culture and emphasis on employee and member satisfaction, Invited stands as a top choice for professionals seeking career growth in a dynamic hospitality environment.

Job Requirements

  • Must be able to stand, walk, and perform physical activities for extended periods
  • Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases
  • Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required
  • Able to lift, carry, push, and pull up to 100 lbs occasionally
  • Effective communication skills, including talking and hearing, with sufficient visual acuity
  • Attendance requirements as outlined on the weekly schedule
  • Availability to work additional hours including weekends and/or holidays

Job Qualifications

  • High school diploma or equivalent
  • Minimum of 2 years of experience as a Sous Chef or in a similar culinary role
  • Valid Health and Sanitation certification, ServeSafe
  • Strong communication skills with the ability to follow instructions effectively
  • Ability to work efficiently in a team setting
  • Knowledge of health, safety, and sanitation regulations
  • Experience in kitchen staff supervision and training
  • Basic understanding of menu development and cost control

Job Duties

  • Ensure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards
  • Oversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms
  • Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes
  • Assist in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef
  • Hire, train, supervise, and performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service
  • Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required
  • Attend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success
  • Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials
  • Analyze food and labor production reports, including menu engineering, to supervise and control costs
  • Oversee the procurement, receiving, and rotation of food supplies and kitchen goods
  • Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas
  • Maintain compliance with all health, safety, and sanitation regulations
  • Interact professionally with members and guests, accommodating changes and last-minute requests as needed
  • Support fellow employees and contribute to a positive team environment
  • Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery
  • Complete additional duties as assigned by management

Job Criteria

Experience

Mid Level (3-7 years)


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