Sous Chef

Sous Chef

Position Overview

Nashawtuc Country Club is looking for an experienced and creative Sous Chef to join our culinary team! As Sous Chef , you will work alongside the Executive Chef to oversee and manage the culinary operation in multiple dining outlets across the club. This role is best suited to a confident leader who genuinely enjoys being “hands-on”, highly engaged, visible, and interactive with department heads as well as members.

Job Responsibilities

• Menu Planning: Creating and developing Grille Room menu as well as weekly specials. Being acutely aware of the delicate menu balance that exists between offering standard club fare for tenured members and providing innovative options for members that belong to a younger demographic.
• Daily Responsibilities: Lunch and dinner oversight, creation of station prep sheets, recipe standardization, product ordering, maintenance and organization of walk-ins, dry storage, and prep areas. Provides quality and healthy meals for all Nashawtuc employees, throughout specified mealtimes.
• Leading by Example: Demonstrating professionalism, culinary expertise, and a strong work ethic to inspire and motivate the kitchen team. Upholding high standards of food quality, safety, and cleanliness.
• Staff Management: Building and leading a cohesive team by hiring, training, developing, and supervising the kitchen team. Providing guidance, feedback, and support to foster a positive work environment and promote professional growth.
• Problem Solving: identifying and resolving challenges or issues that may arise in the kitchen, such as equipment malfunctions, staffing shortages, or member complaints.
• Continuous Improvement: Encouraging a culture of continuous learning and improvement within the kitchen team. Seeking opportunities to enhance culinary skills, staying up to date with industry trends, and implementation of innovative ideas.
• Cost Control: Managing labor and operating expenses through effective scheduling, budgeting, purchasing decisions, minimizing waste, and inventory control.
• Quality Assurance: Maintaining consistent quality and presentation of dishes by conducting regular inspections and tastings. The CDC is responsible for addressing any issues and implementing necessary improvements.
• Collaboration: Working closely with other departments such as front-of house, Events Team, and

Club Management to ensure smooth operations and member satisfaction.

• Other tasks assigned by Executive Chef and/or Club Management.

1 8 6 1 S U D B U R Y R O A D C O N C O R D , M A S S A C H U S E T T S 0 1 7 4 0 N A S H A W T U C . C O M

Leadership

• Setting the Vision: Establishing a clear vision and direction for the kitchen team, aligning it with the overall goals and objectives of Nashawtuc Country Club.
• Team Management: Building and leading a cohesive kitchen team by hiring, training, mentoring, and developing. Providing guidance, feedback, and support to foster a positive work environment and promote professional growth. Treating all staff with respect, empathy and dignity.
• Communication: Effectively communicating with the kitchen staff, front-of-house, and management to ensure smooth operations and collaboration. This includes conveying expectations, providing updates, and addressing any concerns or issues that may arise.
• Delegation: Assigning tasks and responsibilities to team members based on their skills and abilities.

Required Skills

• Three to five years previous experience as a Sous Chef in a high-level restaurant, resort, hotel, or country club.
• Strong time-management skills and multitasking ability; attention to detail and ability to work in a high-volume, fast-paced environment.
• Honest, respectful, dedicated, ethical team player with a positive attitude and strong work ethic.
• Strong foundation in culinary techniques, including various cooking methods, flavor profiles, and ingredient combinations.
• Is experienced with technology including POS system JONAS (or similar), and Microsoft Word,

Excel, Outlooks, etc.

Certifications

• ServSafe Certification (current)
• Allergen Awareness

Position Requirements

• This role requires the ability to work on nights, weekends, and certain holidays.
• Ability to bend, squat, stand for long periods of time and lift 50 pounds.

Employment Benefits

• 45-55 hours per week, competitive salary, weekly pay.
• Comprehensive benefits package, including medical, dental, vision and life insurance.
• Paid vacation and sick time.
• Employee funded 401(k) plan with competitive employer match.

Employment Type: Full-time
Base Pay: $65,000-$75,000/year

Please send resumes and a cover letter to:

Peter Malloy, Executive Chef pmalloy@nashawtuc.com

1 8 6 1 S U D B U R Y R O A D C O N C O R D , M A S S A C H U S E T T S 0 1 7 4 0 N A S H A W T U C . C O M

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift

Experience:

• sous chef: 3 years (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Ability to Commute:

• Concord, MA 01742 (Required)

Work Location: In person

Salary : $65,000 - $75,000