Sous Chef – Royal Melbourne Country Club

About Royal Melbourne Country Club
Royal Melbourne Country Club in Long Grove, Il combines understated elegance with a contemporary attitude. Our country club is distinguished by its diverse membership, phenomenal golf experience, fun recreation activities, and year-round social events. We are a chosen venue for weddings, special occasions, and corporate events. Learn more here!

A day in the life
You will work with the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club and serve as “second-in-command” of the kitchen in the absence of the Executive Chef. You will also supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained.
Responsibilities include, but not limited to:

• Directly supervises the daily preparation of soups, sauces and “specials”.
• Works with the Executive Chef on inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Manages employment activities for kitchen staff members, including interviewing, selecting, training, planning the work, developing work schedules, and apportioning the work, directing and monitoring work activities and evaluating performance handling complaints and administering discipline; terminating as appropriate.
• Ensuring sanitation and safety programs are closely followed.
• Establishes controls and monitors kitchen activities to minimize food and supply waste and theft.
• Assists the Executive Chef with menu planning and related production activities. Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club.
• Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef.

Ideal Candidate

• College degree preferred.
• 4 years culinary experience, supervisory and/or management experience, preferably in the golf industry.
• State certified and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of staff management and food control.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

Compensation & Benefits

• Competitive salary commensurate on experience plus bonus potential.
• Medical, Dental and Vision Insurance
• Employee Assistance Program, Flex Spending Account
• Long & Short-Term Disability
• 401(k)
• Vacation, Sick Days, Holidays
• Limited Use of Golf Course and Clubhouse
• Meals
• Merchandise Discount at Pro Shop

KemperSports Management is an Equal Opportunity Employer