Sous Chef

The Sous Chef position will assist in managing kitchen operations, ensuring high-quality culinary experiences for members and guests. This position involves supervising kitchen staff, managing food preparation, maintaining kitchen cleanliness, and supporting menu development. The Sous Chef will play a critical role in driving consistency, creativity, and operational excellence.

Key Responsibilities:

• Oversee daily kitchen operations, ensuring all culinary standards are met.
  
• Supervise and train kitchen staff, ensuring proper food handling, preparation, and presentation.
  
• Assist in creating and updating menus, incorporating seasonal and on-trend ingredients.
  
• Monitor food inventory and place orders to maintain appropriate stock levels.
  
• Maintain high standards of kitchen cleanliness, sanitation, and food safety compliance.
  
• Assist with scheduling, labor management, and kitchen efficiency.
  
• Collaborate with the Executive Sous Chef and Executive Chef on special events and themed nights.
  
• Ensure consistency in food quality, portion control, and presentation.
  
• Manage kitchen equipment maintenance and ensure safe kitchen practices.
  

Qualifications:

• Culinary degree or equivalent culinary training.
  
• 3+ years of experience in a professional kitchen, preferably in a high-volume restaurant or club setting.
  
• Strong leadership and team management skills.
  
• Expertise in menu development, food preparation, and kitchen operations.
  
• Excellent organizational and multitasking abilities.
  
• In-depth knowledge of food safety and sanitation standards.
  
• Passion for creating exceptional dining experiences.
  

Benefits:

• Competitive salary based on experience.
  
• Full benefits package, including health, dental, vision, and 401(k).
  
• Opportunities for professional development within Troon’s global network.