Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $53,100.00 - $71,700.00
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability insurance
long-term disability insurance
401(k) retirement savings plan
Paid Time Off
Job Description
Invited is a leading company in the hospitality and service industry, renowned for its commitment to building meaningful 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 over 130 prestigious country clubs, city clubs, and athletic clubs. These clubs are celebrated for their exceptional amenities, which include championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, and well-equipped fitness centers. This extensive range of facilities not only demonstrates Invited's dedication to excellence but also highlights its role... Show More
Job Requirements
- 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
- 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
Job Qualifications
- High school diploma or equivalent
- Minimum of 2 years of experience as a Sous Chef or similar culinary role
- Valid Health and Sanitation certification, ServeSafe
- Strong communication and leadership skills
- Ability to manage kitchen staff and oversee food preparation operations
- Knowledge of health, safety, and sanitation regulations
- Experience with menu development and cost control
- Ability to work collaboratively in a team environment
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 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
- Follow all company, club, and department policies, procedures, and instructions
- Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff
- Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same
- Take the initiative in personal and professional growth and maintain any required certifications relevant to your role
- Address and resolve challenges using available resources, working with regional and corporate teams to support club operations
- Attend daily briefings and actively engage in required activities to stay informed and contribute to the team’s success
- Wear a clean, neat uniform that meets club standards
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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