Key Responsibilities:
• Assist the Executive Chef and Sous Chef in overseeing daily kitchen operations.
• Supervise and coordinate activities of line cooks and prep staff to ensure efficient workflow.
• Ensure that all dishes are prepared, plated, and presented according to club standards.
• Monitor food quality, taste, and consistency across all kitchen stations.
• Maintain a clean and organized kitchen while ensuring compliance with sanitation and safety guidelines.
• Assist with menu planning, recipe development, and special event execution.
• Manage inventory, monitor food costs, and ensure minimal waste.
• Train and mentor kitchen staff, promoting teamwork and professional growth.
• Step in to lead the kitchen during the absence of the Sous Chef or Executive Chef.
• Assist in coordinating banquet and catering operations as needed.
Qualifications:
• 2+ years of experience as a line cook or in a similar culinary role.
• Strong knowledge of various cooking methods, kitchen equipment, and safety procedures.
• Experience in high-volume, fine dining, or private club environments preferred.
• Ability to lead and inspire a team in a fast-paced environment.
• Strong organizational and time management skills.
• Culinary degree or relevant certification is a plus.
• ServSafe or other food safety certification preferred.
• Flexibility to work evenings, weekends, and holidays as required.
Physical Requirements:
• Ability to stand for extended periods.
• Ability to lift up to 50 lbs.
• Ability to work in high-heat and high-paced environments.
