Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $42,800.00 - $57,800.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement savings plan
Employee Discounts
Career development opportunities
Inclusive and collaborative work environment
Job Description
Invited is a prestigious and dynamic company operating within the hospitality and service industry since its founding in 1957. As the largest owner and operator of private clubs nationwide, Invited manages over 150 country clubs, city clubs, and athletic clubs across the United States. The company prides itself on creating exceptional experiences for members and guests by offering first-class amenities that include championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fully equipped fitness centers. With a workforce exceeding 17,000 employees, Invited fosters an inclusive and collaborative work culture focused on relationship-building and enriching the lives of everyone involved. Joining Invited means becoming part of a respected and esteemed team dedicated to delivering unparalleled service and quality in the private club industry. Show More
The role of Executive Sous Chef at Invited is a key leadership position that supports the Executive Chef across all facets of kitchen operations in settings such as main kitchens, grill areas, and banquet facilities. This position involves diverse responsibilities including ordering supplies, scheduling staff, maintaining sanitation standards, overseeing kitchen maintenance, and leading employee development initiatives. The Executive Sous Chef plays a vital role in ensuring the excellence of food preparation, from product quality to the effective management of profit and labor costs. Day-to-day duties encompass managing the preparation and service of a la carte menus, employee meals, and private dining events, while consistently adhering to Invited's quality standards regarding food presentation, portion sizes, and overall product excellence. The role demands leadership capabilities, including training, supervising, and performance management of kitchen staff, fostering teamwork, and upholding the defined 3 Steps of Service. Additionally, the Executive Sous Chef contributes to menu development for both a la carte and banquet services and is responsible for expediting meal periods to ensure timely delivery and exemplary presentation. Effective communication skills are essential for interacting professionally with members and guests, accommodating last-minute changes and special requests with grace and efficiency. This role offers an opportunity to work in a fast-paced, indoor environment, where attention to detail and commitment to quality are paramount. Candidates for this position are expected to possess personal attributes such as a strong work ethic, clear communication abilities, and a passion for culinary excellence, making this an ideal position for experienced cooks seeking to advance their career within a world-class private club organization.Show Less
Job Requirements
- high school diploma or equivalent
- 2-3 years experience as a line cook
- culinary training preferred
- health sanitation card
- ability to communicate effectively and follow instructions
- ability to work in a fast-paced indoor environment
Job Qualifications
- 2-3 years as line cook
- culinary training preferred
- health sanitation card
- ability to communicate and follow instructions
- high school diploma or equivalent
Job Duties
- Responsible for proper preparation, excellence of product, profit, and labor cost
- organize and help in the service of all activities concerning a la carte, employee meals and private dining rooms
- consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines
- to train, supervise, direct and/or performance manage employees when needed
- to enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service
- prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested
- menu development for the a la carte and banquet menus, and any other special request by a Member or the Executive Chef
- responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation
- must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed
Job Location
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