Job Overview
Employment Type
Full-time
Part-time
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
401(k) retirement savings plan
Paid Time Off
Job Description
Invited is a premier company in the hospitality and service industry, recognized as the largest owner and operator of private clubs nationwide. Since its establishment in 1957, Invited has maintained a strong dedication to building meaningful relationships and enriching the lives of its members, guests, and over 17,000 employees. With a diverse portfolio that includes more than 130 country clubs, city clubs, and athletic clubs, Invited delivers exceptional experiences through top-notch amenities such as championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and fitness centers. The company's commitment to excellence and inclusivity makes it a sought-after... Show More
Job Requirements
- A high school diploma or equivalent
- Minimum 2 years of experience in a similar culinary role
- Valid Health and Sanitation certification, ServeSafe
- Ability to stand, walk, and perform physical activities for extended periods
- Capable of working in varying temperatures and environments
- Ability to lift, carry, push, and pull up to 100 lbs occasionally
- Effective communication skills including talking and hearing
- Ability to climb ladders, squat, kneel, reach, grasp, twist, bend, and fold/unfold as required
- Adherence to company policies and safety guidelines
- Ability to work additional hours including weekends and 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 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, 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 report, 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
- Be proactive in assisting members and guests ensuring delivery of the 3-steps of service
- 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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