Sous Chef Jobs

Addison Reserve Country Club and Association is seeking a talented, versatile Sous Chef to join our award-winning culinary team.
In 2019, we completed a $25 million expansion project for a New Lifestyle Complex featuring an 8,000 square foot Grill Restaurant seating 300 people.
This October 2021, we opened our totally renovated Clubhouse with three additional restaurants. Our Styr Restaurant is the place to be for sushi, tapas, and signature cocktails. Our Chophouse Restaurant features unique fish dishes and the finest prime beef offerings. The Vault (Chef’s table) is an intimate private dining experience that seats up to 20 people with hand-selected wines and Chef-inspired seasonal menus.

Qualified candidates must possess:

• Minimum 5 years of experience in a high volume, multi-faceted, and prestigious environment, and 2 of those years in a sous chef role.

• A minimum 2-year culinary degree from an industry-recognized culinary institution.

• Must be well versed in classic European and American cuisine.

• Experience in Banquets, Buffet preparation, and Fine Dining required.

• Must be a self-starter, highly organized, and have a passion for learning and teaching.

Essential Duties and Responsibilities:

• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and specials to ensure the method of cooking, garnishing and portion sizes are as prescribed by standardized recipes.

• Assists the Executive Chef with monthly inventory, pricing, cost controls, requisitioning, and issuing for food production.

• Assumes the complete charge of the kitchen in the absence of the Executive Chef.

• Assists Executive Chef with supervision, and training of employees, sanitation and safety, menu planning, and related production activities.

• Consistently maintains standards of quality, cost, eye appeal, and flavor of foods.

• Ensures proper staffing for maximum productivity and high standards of quality.

• Controls food and payroll costs for maximum profitability.

• Prepares reports and schedules, cost menus, and performs other administrative duties as assigned by the Executive Chef.

• Personally works in any stations as assigned by the Executive Chef.

• Consult with dining room management during daily line ups.

• Assist in food procurement, delivery, storage, and issuing of food items.

• Expedites food orders during peak service hours.

• Coordinate buffet presentation.

• Reports all member/guests complaints to the Executive Chef and assists in resolving complaints.

• Monitors kitchen staffs time and attendance to ensure compliance with posted schedules.

• State of the art working environment, the opportunity for advancement, excellent benefits, salary commensurate with experience.

Pay Rate: Commensurate with experience
This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.

This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Job Type: Full-time