Sous Chef
On-siteSalem, Virginia, United States
Job Summary
Supervise all kitchen personnel, conduct daily production meetings, and manage food costs through portion control and waste reduction. Direct instruction in food preparation, evaluate performance, and implement improvement plans while coordinating purchasing and inventory with the Executive Chef. Develop recipes and menus for a la carte and banquet operations, oversee special catering events, and ensure compliance with HACCP plans and health standards. Maintain equipment, troubleshoot breakdowns, and perform preventative maintenance. Taste test foods for quality and communicate recipe changes to staff. Work extended hours during peak seasons, including weekends and holidays, while managing multiple priorities and meeting short-term deadlines. Collaborate with the department to plan seasonal menus and uphold the Club's culinary standards.
Required Qualifications
- 3-5 years of chef experience
- Must maintain a professional, neat and clean appearance
- exhibit a positive attitude
- display an engaging personality
- enthusiasm and energy throughout their shift
- supervisory, coaching and staff development skills
- strong communication and interpersonal skills
- well organized and detail-oriented
- strong work ethic
- dependable
- regular attendance
- potential weekend and holiday hours
- ability to manage multiple priorities
- meet frequent short timeline goals and deadlines
- ServSafe Certified
- ability to stand for long periods (6-8 hours)
- ability to walk
- ability to bend
- ability to scoop
- ability to reach with arms and hands
- close vision
- distance vision
- color vision
- peripheral vision
- depth perception
- ability to work extended hours during golf and holiday season
- ability to work weekends and holidays
Desired Qualifications
- culinary degree preferred
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