SOUS CHEF - PJs

Tahoe Mountain Club is a prestigious private club nestled in the scenic landscapes of Tahoe, offering members an exceptional experience through its exquisite culinary and recreational services. The club prides itself on delivering superior service and high standards in all aspects of its operations, particularly in its dining experiences. With a commitment to excellence and a focus on quality, the club attracts discerning members who expect nothing but the best in terms of food quality, presentation, and overall guest service. The culinary team at Tahoe Mountain Club is integral to maintaining this high standard, and the club continuously seeks skilled professionals to join and elevate its kitchen operations. \n\nThe Sous Chef role at Tahoe Mountain Club is a pivotal position within the culinary team, responsible for supporting the Executive Chef and Banquet Chef in all aspects of kitchen management and food production. This management position involves overseeing daily kitchen operations including ordering, purchasing, and ensuring the efficient and effective preparation of food items. The Sous Chef plays a crucial role in maintaining the quality, consistency, sanitation, and cost control standards of the kitchen. This role requires a professional with proven leadership skills and at least two years of management experience in a culinary setting, ideally within high-end restaurants or private clubs.\n\nAs a Sous Chef, you will oversee the kitchen team and ensure all dishes meet the club's stringent standards for food quality and presentation. Key responsibilities include assisting with menu planning, recipe development, supervising cooking and plating, training staff, managing inventory and food costs, and maintaining a clean and safe kitchen environment. The position demands a high level of organization, multitasking ability, and the capacity to work efficiently in a fast-paced and high-pressure setting while maintaining composure and professionalism. The Sous Chef will also contribute to developing standard operating procedures and policies for kitchen operations to ensure consistency and efficiency.\n\nIdeal candidates should have a culinary degree or equivalent experience, strong knowledge of culinary techniques, and excellent leadership abilities. They must be capable of fostering a positive team environment, motivating kitchen staff, and communicating effectively with members, guests, and management. Fluency in English is required, and knowledge of basic Spanish is considered a plus. Certification such as SERVsafe and supervisory training related to harassment prevention and workplace safety are mandatory, with all onboarding protocols to be completed within the first 30 days of employment. Physical stamina is essential, including the ability to stand for extended periods, lift heavy items, and work in challenging kitchen conditions. Tahoe Mountain Club offers a dynamic and rewarding work environment where culinary professionals can grow and contribute to an exceptional member experience.