Sous Chef

Sous Chef
Reports to: Executive Chef
Supervises: Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger Chef; Butcher; Broiler Cook; Assistant Cook; Sauté Cook; Salad Preparation Assistant

Classification: Full-Time | Exempt

• Must be familiar with and have worked with all kitchen equipment.

• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.

• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.

• Ability to effectively supervise all kitchen food production employees in absence of the Executive Chef.

• Knowledge of and ability to perform required role during emergency situations.

• Passion for culinary creativity and enthusiasm for collaborating on elevating Cobblestone Creek Country Club's dining program with new ideas, refined flavors, and innovative presentations.

The Sous Chef serves as the "second-in-command" of the kitchen, assisting the Executive Chef in supervising food production for all outlets, banquet events, and special functions at Cobblestone Creek Country Club. This individual not only ensures daily consistency and quality but also brings fresh creativity to the culinary team. The Sous Chef will play a vital role in helping elevate the club's menu, ensuring members and guests experience exceptional flavors, innovative presentations, and a dining program that continues to exceed expectations.

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and specials, ensuring adherence to club's standard recipes while also contributing new seasonal and innovative dishes to enhance the member dining experience.

• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning, and issuing for food production.

• Conducts daily raw cost tracking counts to ensure that all items are accounted for.

• Codes all invoices to the proper