Sous Chef

DEPARTMENT: Kitchen
JOB TITLE: Sous Chef
REPORTS TO: Executive Chef
JOB TYPE: Exempt

BASIC FUNCTION:
Serve as second-in-command of the culinary operation, supporting the Executive Chef in overseeing food preparation and production for all dining outlets, banquets, and Club events. Supervise and support culinary team members, assist with food preparation as needed, and ensure that established standards for food quality, presentation, consistency, sanitation, and cost control are consistently achieved.

BENEFITS & COMPENSATION:

·         $65K-$75K (negotiable based on experience)

·         Full medical, dental, and vision insurance

·         Paid vacation, sick leave, and holidays

·         401(k) retirement plan

·         Holiday Bonus

·         Referral Bonus

·         Free employee meals

·         Free golf

·         Free parking

·         Opportunities for professional growth and advancement

·         Great team and culture

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes.
• 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 account and sends signed copies to accounting for payment.
• Assume complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Able to work in any station as assigned by the Executive Chef.

EDUCATIONAL AND/OR EXPERIENCE:

• Minimum of 3–5 years of progressive culinary experience in an upscale restaurant, hotel, resort, private club, or similar high-volume operation.
• At least 1–2 years of experience in a culinary supervisory role, such as Sous Chef, Junior Sous Chef, Lead Cook, or Kitchen Supervisor.
• Experience executing both high-quality à la carte dining and banquet or special-event service.

Mid-Pacific Country Club (MPCC) is a private, member-owned club in Kailua that values teamwork, professionalism, and taking care of its employees. MPCC offers a stable work environment, competitive pay and benefits, opportunities to learn and grow, and a culture built on respect, collaboration, and pride in service. Employees enjoy working in a beautiful setting with supportive leadership, a strong sense of ‘ohana, and a commitment to work-life balance.