Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $47,800.00 - $64,500.00
Work Schedule
Weekend Shifts
Benefits
Medical
Dental
Vision
Life insurance
short-term disability
long-term disability
401(k) retirement plan
Paid Time Off
Job Description
Invited is a leading company in the hospitality and service industry, renowned for its unparalleled commitment to building relationships and enriching the lives of its members, guests, and employees. Established in 1957, Invited has grown to become the largest owner and operator of private clubs nationwide, managing a portfolio of over 130 country clubs, city clubs, and athletic clubs. Each club under Invited's umbrella offers exceptional amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. The company prides itself on fostering an inclusive and dynamic team environment where employees are... Show More
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 for this position as outlined on the weekly schedule
- Additional hours are required to meet deadlines of the position, including weekends and/or holidays
Job Qualifications
- A high school diploma or equivalent
- A 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
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 a la 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 a la carte and banquet menus, as well as special requests from Members or the Executive Chef
- Hire, train, supervise, and, when necessary, 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
- Manage inventories and participate in inventory counts
- Adhere to all cleaning schedules and duties established by the Executive Chef
- 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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