Sous Chef – Men’s Grill-New Albany Country Club

Job Description

Job Title: Sous Chef – Men’s Grill

Company: New Albany Country Club

Location: New Albany, OH

Pay: $53000 – 55000 per year

AI Pay Analysis: The annual salary of $53,000 to $55,000 for a Sous Chef position at Men’s Grill in New Albany, OH, translates to an hourly rate of approximately $25.48 to $26.44, which appears competitive given the local market and industry standards. In general, sous chefs in the U.S. typically earn between $40,000 and $60,000 annually, depending on experience, location, and the establishment’s prestige. In New Albany, a suburb of Columbus with a relatively higher cost of living, this salary range aligns well with expected compensation for skilled culinary professionals, especially in upscale dining environments. Overall, it reflects a fair offer in context to both the role and regional economic factors.

Job description:

New Albany Country Club, a prestigious private country club located in the picturesque New Albany, Ohio, is inviting applications for the position of Experienced Sous Chef to become an integral part of our culinary team. The selected candidate will primarily oversee the operations of our Men’s Grill Kitchen and the Carryout/Delivery service. Our convenient location is just 5 minutes from the 270 and 161 interchanges and 10 minutes from Easton.

In this role, under the guidance of the Executive Chef, you will lead the Satellite Culinary team in food production, expediting, training, and education for our satellite operations. You will supervise food production personnel, assist in food preparation as necessary, and ensure that our quality and cost standards are consistently met. Furthermore, you will be responsible for maintaining a clean and organized satellite kitchen.

Essential Duties and Responsibilities:

• Prepare or directly oversee the satellite kitchen staff in daily food preparations, including entrees, pizza, sandwiches, soups, sauces, and specialty recipes, ensuring compliance with the Club’s culinary standards regarding cooking, garnishing, and portion control.
• Assist in menu planning for delivery and carryout services, manage satellite space, and contribute to weekly feature writing and production.
• Conduct monthly inventories, implement pricing strategies, manage cost controls, and handle requisitioning and issuing for food production in satellite operations.
• Perform daily line checks to ensure accuracy, confirm dates, and assess the taste of prepared items.
• Support the Executive Chef in supervising and training staff on sanitation, safety, menu planning, and related production activities.
• Maintain the highest standards of quality, cost efficiency, presentation, and flavor in food preparation.
• Collaborate with the Executive Chef in staffing to maximize productivity and uphold quality standards while controlling food and payroll costs for optimal profitability.
• Prepare reports, create employee schedules, design cost menus, and complete other administrative tasks as assigned by the Executive Chef.
• Assist in maintaining kitchen security, including equipment, food, and supply inventories.
• Aid in the procurement, delivery, storage, and issuing of food items.
• Expedite food orders effectively during peak service times.
• Address all member and guest complaints by reporting to the Executive Chef and proactively resolving issues.
• Monitor the ADP system to ensure adherence to scheduled assignments.
• Adhere to proper sanitation protocols, with an emphasis on personal hygiene practices.
• Attend all staff meetings as required.
• Fulfill any additional duties as assigned.

Job Skills:

• Advanced culinary skills in food preparation, cooking, food science, and the presentation of diverse dishes.
• Proficiency in managing and supervising staff, including work assignments, scheduling, and training.
• Strong ability to time production and execution of a la carte service.
• Comprehensive understanding of sanitation procedures.

Licenses and Special Requirements:

• Culinary Arts degree, apprenticeship, and/or AOS degree preferred.
• A minimum of 2 years of kitchen supervisory experience and 3 years of kitchen operations experience, including at least 1 year in a lead cook position, or an equivalent level of education and experience.

Physical Demands and Work Environment:

• Must be able to stand for extended periods and perform physical activities such as bending, stretching, twisting, reaching, walking, and climbing stairs.
• Ability to push, pull, or lift items weighing up to 50 pounds.
• Engaged in continuous repetitive movements.
• Work in a hot, humid, and noisy kitchen environment.

Salary: $53,000 – $55,000, commensurate with experience.

Benefits:

• Insurance coverage available starting on your first day of employment.
• Vacation, personal time, and sick leave available after 30 days of employment.

Job Posting Date: Wed, 05 Mar 2025 23:35:32 GMT

Apply now!