Senior Sous Chef

The Racquet Club of Chicago, serving its members for over a century and recognized as one of the finest club food service programs in Chicagoland, is in search of a senior level Sous Chef to partner with the Club’s highly regarded Executive Chef. This a critical member service position in a culture of excellence and built on the member’s appreciation and respect of the culinary craft.

The Racquet Club is known by its membership and guests for its outstanding culinary programing, supported by modern kitchens capable of executing diverse and exceptionally executed menus by the Club’s respected culinary team. The club hosts various sized private parties, weddings, cocktail receptions, and multiple wine society dinners throughout the year. We have an active a la carte dining program where we serve breakfast, lunch and dinner 6 days per week. Using only the highest quality, fresh ingredients in a “from scratch kitchen,” the club is supported by its membership year-round while the club is closed on Sundays, with minimal exception.

Sous Chef job responsibilities:

The Senior Sous Chef (SC) will have a close working relationship with the Executive Chef (EC) hence, chemistry and quality in support of club programming is essential. The Sous Chef will regularly work closely with the EC creating menu and features along with executing menus assuring quality standards. The SC also will assist in personnel scheduling and direct and lead the BOH team, in an environment where respectful working relationships and craftmanship is of great importance. The SC will also work closely with the Club’s GM and EC when hiring, onboarding, and training other BOH employees, so all club standards are understood and maintained.
Responsibilities also include the ordering of food, supplies and equipment needed in the successful operation of the kitchen. During service, regular line checks will also be performed to help ensure the quality of each dish being sent out to members and/or their guests. The right candidate must have patience, good judgement, and courtesy when dealing with the challenges of guests, vendors and employees. A matching maturity and professional manner are essential to assure a lasting result, noting the Club’s EC is a 30+year employee and in the EC role for that past 6 years.

Sous Chef skills and qualifications:

· Minimum of 3-5 years of Sous Chef experience in a full-service kitchen of exceptional standards

· Pliable and willing to learn Club Traditions and respect the Club’s unique culture

· Menu Development and Cooking Skills that range through the culinary map

· Knowledge of wine

· Effective communication skills with management, BOH and FOH teams

· Leadership

· Time-management

· Ability to delegate multiple tasks to serve both a la cart and private dinners

· Problem solving

· Inventory and cost management experience

· Work a variety of days and shifts, some Holidays will be required

· Move or lift up to 50 pounds

Full Time with salary at the higher end of the wage scale for comparative positions.

Benefits:
Health benefits
Dental benefits
Vision insurance
(Family benefits available for all above)
Paid time off
401(k) match program

Candidates, please respond to [email protected]