Invited
Join to apply for the
Sous Chef
role at
Invited
Company Overview Invited, founded in 1957, is the largest owner and operator of private clubs nationwide with over 130 country, city, and athletic clubs. Our clubs offer first‑class amenities including championship golf courses, modern workspaces, handcrafted cuisine, resort‑style pools, state‑of‑the‑art racquet facilities, and fitness centers. We are committed to building relationships and enriching the lives of our members, guests, and more than 17,000 employees.
Job Summary As a Sous Chef you will support the daily kitchen operations, overseeing line cooks and staff to ensure consistent quality in food preparation, presentation, and kitchen cleanliness. Your role includes managing day‑to‑day food production, maintaining high standards, contributing to menu development, and ensuring compliance with health and safety regulations. You will work closely with the Executive Chef to deliver an exceptional dining experience for our Members and Guests.
Reporting Structure
Reports to the Executive Chef or Executive Sous Chef
Day to Day Responsibilities
Ensure proper preparation, presentation, and quality of all food products in line with Invited standards.
Oversee all activities related to à la carte dining, employee meals, and private dining rooms.
Expedite meal periods, ensuring proper quality, portioning, and presentation.
Assist in menu development for à la carte and banquet menus and special requests from Members or the Executive Chef.
Hire, train, supervise, and performance‑manage kitchen staff to enhance team knowledge, spirit, and adherence to service standards.
Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports.
Attend Food & Beverage, banquet, and line‑up meetings to stay informed and contribute to team success.
Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials.
Analyze food and labor production reports, including menu engineering, to supervise and control costs.
Oversee procurement, receiving, and rotation of food supplies and kitchen goods; manage inventories and participate in inventory counts.
Adhere to all cleaning schedules and duties established by the Executive Chef.
Maintain cleanliness and sanitation of all kitchen work areas, equipment, counters, tools, and waste areas.
Ensure compliance with all health, safety, and sanitation regulations.
Interact professionally with members and guests, accommodating last‑minute requests as needed.
Support fellow employees and contribute to a positive team environment; proactively assist members and guests to deliver service excellence.
Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery.
Complete additional duties as assigned by management.
Additional Duties
Assist others as needed and take on additional tasks as assigned by management.
Follow all company, club, and department policies, procedures, and instructions.
Maintain a high level of professionalism and commitment to excellence in all interactions.
Follow safe working practices and encourage colleagues to do the same.
Take initiative in personal and professional growth, maintaining required certifications.
Address challenges using available resources and collaborate with regional and corporate teams.
Attend daily briefings and actively engage in required activities.
Wear a clean, neat uniform that meets club standards.
Preferred Qualifications
High school diploma or equivalent.
Minimum of 2 years of experience as a Sous Chef or similar culinary role.
Valid Health and Sanitation certification (e.g., ServeSafe).
Strong communication skills with the ability to follow instructions effectively.
Physical Requirements
Ability to stand, walk, and perform physical activities for extended periods.
Ability to work in varying temperatures and environments with potential exposure to dust, fumes, or gases.
Capability to climb ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.
Ability to lift, carry, push, and pull up to 100 lbs occasionally.
Effective communication skills, including speaking and hearing, with sufficient visual acuity.
Primary Tools & Equipment
Equipment (30‑50 lbs).
Chaffers (30‑50 lbs).
Boxes (30‑50 lbs).
Carts (10‑50 lbs).
Kitchen knives (1‑5 lbs).
Pots, pans, and other food storage containers (5‑50 lbs).
Work Schedule
Attendance requirements as outlined on the weekly schedule.
Additional hours required to meet position deadlines, including weekends and/or holidays.
What We Offer Your base pay will be determined by your skills, experience, education, location, and hours worked. Full‑time team members have access to a comprehensive benefits package that includes medical, dental, and vision coverage; life insurance; short‑term and long‑term disability insurance; a 401(k) retirement savings plan; and generous paid time off and leave programs. Visit
www.invitedbenefits.com
for full details.
Invited is an Equal Employment Opportunity Employer
The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the club.
#J-18808-Ljbffr
Sous Chef
role at
Invited
Company Overview Invited, founded in 1957, is the largest owner and operator of private clubs nationwide with over 130 country, city, and athletic clubs. Our clubs offer first‑class amenities including championship golf courses, modern workspaces, handcrafted cuisine, resort‑style pools, state‑of‑the‑art racquet facilities, and fitness centers. We are committed to building relationships and enriching the lives of our members, guests, and more than 17,000 employees.
Job Summary As a Sous Chef you will support the daily kitchen operations, overseeing line cooks and staff to ensure consistent quality in food preparation, presentation, and kitchen cleanliness. Your role includes managing day‑to‑day food production, maintaining high standards, contributing to menu development, and ensuring compliance with health and safety regulations. You will work closely with the Executive Chef to deliver an exceptional dining experience for our Members and Guests.
Reporting Structure
Reports to the Executive Chef or Executive Sous Chef
Day to Day Responsibilities
Ensure proper preparation, presentation, and quality of all food products in line with Invited standards.
Oversee all activities related to à la carte dining, employee meals, and private dining rooms.
Expedite meal periods, ensuring proper quality, portioning, and presentation.
Assist in menu development for à la carte and banquet menus and special requests from Members or the Executive Chef.
Hire, train, supervise, and performance‑manage kitchen staff to enhance team knowledge, spirit, and adherence to service standards.
Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports.
Attend Food & Beverage, banquet, and line‑up meetings to stay informed and contribute to team success.
Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials.
Analyze food and labor production reports, including menu engineering, to supervise and control costs.
Oversee procurement, receiving, and rotation of food supplies and kitchen goods; manage inventories and participate in inventory counts.
Adhere to all cleaning schedules and duties established by the Executive Chef.
Maintain cleanliness and sanitation of all kitchen work areas, equipment, counters, tools, and waste areas.
Ensure compliance with all health, safety, and sanitation regulations.
Interact professionally with members and guests, accommodating last‑minute requests as needed.
Support fellow employees and contribute to a positive team environment; proactively assist members and guests to deliver service excellence.
Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery.
Complete additional duties as assigned by management.
Additional Duties
Assist others as needed and take on additional tasks as assigned by management.
Follow all company, club, and department policies, procedures, and instructions.
Maintain a high level of professionalism and commitment to excellence in all interactions.
Follow safe working practices and encourage colleagues to do the same.
Take initiative in personal and professional growth, maintaining required certifications.
Address challenges using available resources and collaborate with regional and corporate teams.
Attend daily briefings and actively engage in required activities.
Wear a clean, neat uniform that meets club standards.
Preferred Qualifications
High school diploma or equivalent.
Minimum of 2 years of experience as a Sous Chef or similar culinary role.
Valid Health and Sanitation certification (e.g., ServeSafe).
Strong communication skills with the ability to follow instructions effectively.
Physical Requirements
Ability to stand, walk, and perform physical activities for extended periods.
Ability to work in varying temperatures and environments with potential exposure to dust, fumes, or gases.
Capability to climb ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.
Ability to lift, carry, push, and pull up to 100 lbs occasionally.
Effective communication skills, including speaking and hearing, with sufficient visual acuity.
Primary Tools & Equipment
Equipment (30‑50 lbs).
Chaffers (30‑50 lbs).
Boxes (30‑50 lbs).
Carts (10‑50 lbs).
Kitchen knives (1‑5 lbs).
Pots, pans, and other food storage containers (5‑50 lbs).
Work Schedule
Attendance requirements as outlined on the weekly schedule.
Additional hours required to meet position deadlines, including weekends and/or holidays.
What We Offer Your base pay will be determined by your skills, experience, education, location, and hours worked. Full‑time team members have access to a comprehensive benefits package that includes medical, dental, and vision coverage; life insurance; short‑term and long‑term disability insurance; a 401(k) retirement savings plan; and generous paid time off and leave programs. Visit
www.invitedbenefits.com
for full details.
Invited is an Equal Employment Opportunity Employer
The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the club.
#J-18808-Ljbffr