Invited
Sous Chef
Invited
Location: Upper Marlboro, MD. Compensation: $75,000.00–$80,000.00 per year.
Job Summary As a Sous Chef, you will support the daily operations of the kitchen, overseeing line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and cleanliness. Your responsibilities include managing food production, maintaining high standards, and contributing to menu development while adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering 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 excellence of all food products, adhering to portion sizes and Invited standards.
Oversee the preparation and service of all activities related to a‑la‑carte dining, employee meals, and private dining rooms.
Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes.
Assist in menu development for a‑la‑carte and banquet menus, as well as special requests from Members or the Executive Chef.
Hire, train, supervise, and performance‑manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3‑steps of service.
Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required.
Attend Food & Beverage meetings, banquet BEO meetings, and line‑ups 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 the 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.
Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas.
Maintain compliance with all health, safety, and sanitation regulations.
Interact professionally with members and guests, accommodating changes and last‑minute requests as needed.
Support fellow employees and contribute to a positive team environment; be proactive in assisting members and guests ensuring delivery of the 3‑steps of service.
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 assigned by management.
Follow all company, club, and department policies, procedures, and instructions.
Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.
Take initiative in personal and professional growth and maintain any required certifications relevant to your role.
Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.
Attend daily briefings and actively engage in required activities to stay informed and contribute to team success.
Wear a clean, neat uniform that meets club standards.
Preferred / About You
A high school diploma or equivalent.
Minimum of 2 years of experience as a Sous Chef or in a similar culinary role.
Valid Health and Sanitation certification (ServeSafe).
Strong communication skills with the ability to follow instructions effectively.
Physical Requirements
Must be able 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.
Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.
Able to lift, carry, push, and pull up to 100 lbs. occasionally.
Effective communication skills, including talking 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 deadlines, including weekends and/or holidays.
What We Offer
Medical, dental, and vision coverage.
Life insurance.
Short‑term and long‑term disability insurance.
401(k) retirement savings plan.
Generous paid time off and leave programs (time off as required by applicable law is also provided for part‑time team members).
Equal Employment Opportunity 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.
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Location: Upper Marlboro, MD. Compensation: $75,000.00–$80,000.00 per year.
Job Summary As a Sous Chef, you will support the daily operations of the kitchen, overseeing line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and cleanliness. Your responsibilities include managing food production, maintaining high standards, and contributing to menu development while adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering 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 excellence of all food products, adhering to portion sizes and Invited standards.
Oversee the preparation and service of all activities related to a‑la‑carte dining, employee meals, and private dining rooms.
Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes.
Assist in menu development for a‑la‑carte and banquet menus, as well as special requests from Members or the Executive Chef.
Hire, train, supervise, and performance‑manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3‑steps of service.
Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required.
Attend Food & Beverage meetings, banquet BEO meetings, and line‑ups 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 the 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.
Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas.
Maintain compliance with all health, safety, and sanitation regulations.
Interact professionally with members and guests, accommodating changes and last‑minute requests as needed.
Support fellow employees and contribute to a positive team environment; be proactive in assisting members and guests ensuring delivery of the 3‑steps of service.
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 assigned by management.
Follow all company, club, and department policies, procedures, and instructions.
Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff.
Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same.
Take initiative in personal and professional growth and maintain any required certifications relevant to your role.
Address and resolve challenges using available resources, working with regional and corporate teams to support club operations.
Attend daily briefings and actively engage in required activities to stay informed and contribute to team success.
Wear a clean, neat uniform that meets club standards.
Preferred / About You
A high school diploma or equivalent.
Minimum of 2 years of experience as a Sous Chef or in a similar culinary role.
Valid Health and Sanitation certification (ServeSafe).
Strong communication skills with the ability to follow instructions effectively.
Physical Requirements
Must be able 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.
Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required.
Able to lift, carry, push, and pull up to 100 lbs. occasionally.
Effective communication skills, including talking 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 deadlines, including weekends and/or holidays.
What We Offer
Medical, dental, and vision coverage.
Life insurance.
Short‑term and long‑term disability insurance.
401(k) retirement savings plan.
Generous paid time off and leave programs (time off as required by applicable law is also provided for part‑time team members).
Equal Employment Opportunity 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