Description

• Private club setting with professional standards and respectful culture
• A mix of à la carte dining and high-end events
• Stable, year-round operations with meaningful event volume
• Opportunity to help shape and grow the culinary program

• Support the Executive Chef in overseeing daily kitchen operations
• Lead by example during service, prep, and events
• Assist with scheduling, training, and supervising kitchen staff
• Ensure consistency in food quality, presentation, and portion control
• Maintain food safety, sanitation, and health department compliance
• Assist with ordering, inventory management, and cost control
• Help execute banquets, weddings, tournaments, and special events
• Foster a positive, accountable, and team-driven kitchen culture

• Previous Sous Chef or strong Lead Line Cook experience required
• Solid culinary fundamentals, knife skills, and cooking techniques
• Proven leadership and ability to motivate and support a team
• Strong organization, communication, and time-management skills
• Ability to work evenings, weekends, and holidays
• Ability to stand for extended periods and lift up to 50 lbs
• Culinary degree preferred but not required with equivalent experience

• Full-time position
• Schedule based on business needs and event calendar
• Competitive salary, based on experience

• Shift meals provided
• Uniforms provided
• Paid training and onboarding support
• Opportunities for professional growth and advancement
• Supportive leadership team
• Club benefits available for eligible employees

• Clean, professional
• High standards with realistic expectations
• A team that values leadership, accountability, and pride in execution