New Albany Country Club, a prestigious private Country Club in beautiful scenic New Albany, Ohio, is now accepting resumes for an Experienced Sous Chef to join our culinary team. This person will be primarily responsible for our Men's Grill Kitchen and Carryout/Delivery operation. New Albany Country Club is conveniently located just 5 minutes from 270 and 161 and 10 minutes from Easton.

Job Purpose: The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day culinary operations of the Club. This employee partner supervises the training and development of the kitchen staff to ensure the highest quality of food service for Club members and their guests. Technical responsibilities include recipe standardization, plate presentation, and inventory control. He/she maintains a well-organized kitchen in a clean and safe manner.

Job Responsibilities:

• Lead workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Along with other Sous Chefs create schedules for kitchen staff to ensure optimum resource management and speed of service
• Train new and existing kitchen staff on the preparation, arrangement and plating of dishes per the current menu
• Ensure all staff members adhere to culinary standards and regulations
• Respond to member inquiries and concerns as necessary
• Design new menu choices based on seasonal ingredients and member demand
• Track, record and replenish inventory as needed
• Cross-train kitchen staff on multiple stations
• Assist lead chef with pricing menu items
• Research new developments in French cuisine and apply knowledge to your repertoire
• Assume responsibility for kitchen in absence of Chef.
• Other duties as assigned.

Job Skills:

• Must possess an advanced skill in preparation, cooking, food science and presentation of a wide variety of foods.
• Ability to manage and supervise staff members, including work assignment, scheduling and training.
• Ability to time production and execution of ala carte.
• Strong understanding of sanitation procedures

Job Qualifications:

• ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
• Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1 year in a lead cook position, OR, an equivalent level of education and experience.

Salary: $48,000 - $50,000 based on experience

Benefits:

• Insurance is available on first day of employment.
• Vacation, Personal Time and Sick days available after 30 days of employment.