Sous Chef

Sous Chef – Job DescriptionPosition SummaryThe Sous Chef is responsible for assisting the Executive Chef in the overall management and daily operations of the club’s culinary department at CYC. This position plays a critical leadership role in maintaining exceptional food quality, kitchen organization, sanitation standards, banquet execution, and member satisfaction across all dining outlets and special events.The Sous Chef serves as a hands-on leader within the kitchen, supervising culinary staff, supporting menu execution, assisting with inventory and cost controls, and ensuring smooth day-to-day operations. This role requires strong culinary skills, leadership ability, professionalism, flexibility, and a service-oriented mindset appropriate for a private member club environment.The Sous Chef must demonstrate a commitment to consistency, teamwork, creativity, and operational excellence while supporting the Executive Chef in delivering memorable dining experiences for members and guests.Essential Duties & ResponsibilitiesCulinary OperationsAssist the Executive Chef in overseeing all kitchen operations including à la carte dining, banquets, pool service, member events, regattas, weddings, and special functions. Supervise food preparation and production to ensure quality, consistency, presentation, and portion standards are maintained. Serve as the acting kitchen leader in the absence of the Executive Chef. Ensure timely preparation and execution of all food service periods. Assist in coordinating production schedules and daily prep lists. Maintain strong communication between front-of-house and back-of-house teams. Ensure recipes and plating specifications are followed consistently. Support culinary innovation through seasonal specials and menu development. Monitor kitchen workflow to maximize efficiency during peak service periods. Assist in maintaining a positive, professional, and organized kitchen environment. Banquet & Event SupportAssist in the planning, preparation, and execution of all banquet and club event culinary operations. Coordinate food production timelines for weddings, member functions, regattas, holiday events, and catered functions. Ensure banquet food quality, presentation, and timing meet club standards. Assist with buffet setup, carving stations, action stations, and plated event service. Work closely with banquet staff and event coordinators to ensure successful event execution. Help manage staffing and scheduling needs for special events and high-volume operations. Participate in pre-event preparation and post-event evaluations. Staff Leadership & DevelopmentSupervise, train, mentor, and support line cooks, prep cooks, dishwashers, and other kitchen staff. Assist with onboarding and ongoing employee development. Promote teamwork, accountability, professionalism, and respect within the kitchen. Monitor employee performance and provide coaching and guidance as needed. Ensure all kitchen staff adhere to safety, sanitation, and operational standards. Assist with scheduling kitchen staff to support business levels and labor goals. Help maintain employee morale and a positive working environment. Food Safety & SanitationMaintain the highest standards of cleanliness, sanitation, and food safety throughout all kitchen operations. Ensure compliance with all health department regulations and food handling procedures. Monitor proper food storage, labeling, rotation, and temperature controls. Enforce sanitation schedules and cleaning procedures. Assist in maintaining HACCP and safety compliance programs. Ensure kitchen equipment is used safely and maintained properly. Support readiness for health inspections and internal audits. Inventory, Purchasing & Cost ControlAssist with inventory management, ordering, receiving, and product rotation. Help monitor food costs, waste, and portion controls. Ensure proper storage and organization of all food products and supplies. Assist with vendor deliveries and quality inspections. Support efforts to reduce spoilage and unnecessary waste. Participate in monthly inventory counts and reporting processes. Maintain awareness of budget goals and cost management initiatives. Member & Guest ExperienceSupport the Executive Chef in delivering exceptional culinary experiences for members and guests. Respond professionally and courteously to special requests and dietary accommodations. Maintain high standards of food quality and presentation. Assist in creating memorable dining experiences that reflect the club’s culture and service standards. Interact professionally with members, guests, and staff when appropriate. Administrative ResponsibilitiesAssist with daily kitchen documentation, prep sheets, temperature logs, and sanitation records. Participate in culinary meetings and operational planning discussions. Support menu implementation and recipe standardization. Assist in maintaining kitchen organization and operational procedures. Help monitor equipment maintenance needs and report repair issues promptly. Qualifications & ExperienceCulinary degree or formal culinary training preferred. Minimum of 3–5 years of progressive kitchen leadership experience. Previous experience in a private club, yacht club, resort, hotel, or upscale restaurant environment preferred. Banquet and high-volume production experience strongly preferred. Strong knowledge of food preparation techniques, kitchen operations, and culinary trends. Understanding of food cost controls and inventory management. Knowledge of food safety and sanitation standards. ServSafe Certification or equivalent preferred. Ability to lead effectively in a fast-paced environment. Required Skills & CompetenciesStrong leadership and communication skills Excellent organizational and time management abilities Ability to multitask under pressure Positive attitude and team-oriented mindset Strong attention to detail and consistency Creativity and passion for culinary excellence Dependability and professionalism Flexibility to work nights, weekends, holidays, and extended hours as needed Ability to adapt to changing operational needs Physical RequirementsAbility to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in hot, fast-paced kitchen environments. Ability to bend, stoop, kneel, and reach frequently. Ability to safely operate commercial kitchen equipment. Compensation & BenefitsCompetitive salary Health and dental benefits Paid vacation and holidays Professional development opportunities