Sous Chef

Job Summary: Oversee and supervise kitchen operations, ensuring food storage, production, purchasing, requisitioning and sanitation are performed to the highest standards. Provide leadership, develop staff, and support the club culture by delivering exceptional dining experiences.

Responsibilities: Oversee and supervise kitchen in all phases of food storage, production, purchasing, requisitioning and sanitation. Ensure that all areas of the kitchen are ready for projected daily business. Drive each shift to maximize production. Handle personnel questions and provide guidance. Contribute to the club culture by delivering a dining experience on par with the club's standards. Encourage continuous improvement and embody a passion for excellence. Work collaboratively as a team player and remain open‑minded toward new approaches and feedback. Support community well‑being. Manage opening and closing duties, side work, and comply with club guidelines. Give direction in all kitchen areas including dish, prep, receiving, cooks and culinary supervisors. Adhere to DOH protocols for hot holding, cold holding and labeling. Maintain cleanliness and organization of walk‑ins throughout each shift. Prepare food to operation specifications and uphold freshness and quality. Supervise line production and expedite service as needed. Cooperate with front‑of‑house manager to ensure best possible service for members. Maintain floor operations and ensure all areas are ready for service. Plan and execute menu within budgetary guidelines. Supervise hourly staff, resolve employee issues with HR and F&B Director, assign duties, provide counsel, and conduct reviews (45‑, 90‑, and annual).Maintain payroll protocols. Lead and inspire daily. Perform other duties as assigned by management.

Requirements: Previous experience in purchasing and receiving for a multi‑function F&B operation.5+ years of supervisor or lead cook experience in restaurant, hotel, or country club settings. Maintain food certifications required by Chicago laws. Demonstrated leadership with a focus on educating and empowering team members. Strong attention to operational and administrative detail. Exemplary interpersonal communication skills. Team player with enthusiastic outlook and creative mind. Open to change and growth. Commitment to diversity, inclusion, and belonging. Contribute to daily intake improvement and long‑term culinary strategy. Strong understanding of collaboration between front‑and‑back‑of‑house. Willingness to work flexible hours, holidays, and weekends. Able to lift 50 lbs and stand for prolonged periods.