Sous Chef

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited!  

Job Summary

As a Sous Chef, you are responsible for supporting the daily operations of the kitchen. You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and kitchen cleanliness. Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for our Members and Guests. 

Reporting Structure 

• Reports to the Executive Chef or Executive Sous Chef

Day to Day

• Ensure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards.

• Oversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms.

• Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes.

• Assist in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef.

• Hire, train, supervise, and, when necessary, performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service.

• Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required.

• Attend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success.

• Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials.

• Analyze food and labor production report, including menu engineering, to supervise and control costs.

• Oversee the procurement, receiving, and rotation of food supplies and kitchen goods. Manage inventories and participate in inventory counts.

• Adhere to all cleaning schedules and duties established by the Executive Chef.

• Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas.

• Maintain compliance with all health, safety, and sanitation regulations.

• Interact professionally with members and guests, accommodating changes and last-minute requests as needed.

• Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service.

• Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery.

• Complete additional duties as assigned by management.

Additional Duties <