Position Title: Sous Chef
Reports to: Executive Chef and Executive Sous Chef
Job Summary: Serve as “third-in-command” of the kitchen: assist the Executive Chef and Executive Sous Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Sous Chef will also have the responsibility of supervising the Stewarding Staff with assistance from the Chef’s Office.
Essential Functions:
Qualifications and Skills:
Education: Culinary School Graduate, Apprentice Program Graduate or any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.
Experience: 5 to 7 years of experience in fine dining restaurant, hotel or private
Additional Skills: Supervisory experience, good organization and communication skills are required.
Licenses and Certificates: City of Chicago Food Sanitation certificate
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