Sous Chef

Description :

The Argyle is born from an exciting and imaginative idea, nourished by countless hours, days, and years of dedicated, selfless service, supported by the enthusiastic patronage of an active membership.

The Argyle stands today, unique in all the world, a successful and dynamic private club providing one of the finest dining facilities to be found anywhere and, at the same time, contributing with significance to the welfare of humankind through meaningful support of biomedical research.

The Sous Chef will work closely with the Executive Chef to oversee, assist, and supervise the preparation, production, and service of both la carte and banquet offerings according to business demands.

This role is integral to maintaining and promoting the company's culture, mission, and philosophy. In the absence of the Executive Chef, the Sous Chef will assume additional responsibilities as needed.

The ideal candidate will possess strong leadership abilities, excellent communication skills, and a deep commitment to teamwork, driving both Front of House (FOH) and Back of House (BOH) teams toward success.

Requirements : Responsibilities :

Responsibilities :

• Oversee and supervise kitchen staff preparing soups, sauces, and daily specials, ensuring adherence to standardized recipes.
• Maintain high food quality standards, presentation, and portion sizes for all menu items.
• Assist the Executive Chef in training kitchen staff, focusing on professional development and culinary excellence.
• Supervise, train, and evaluate kitchen personnel, fostering a positive and productive work environment.
• Assist with inventory management, pricing, cost controls, and requisitioning for food production.
• Assist in ensuring proper staffing to maximize productivity and maintain high standards of quality while controlling food and labor costs.
• Collaborate with the Executive Chef on menu planning, including developing new dishes and improving kitchen operations.
• Uphold the highest sanitation and safety standards, ensuring compliance with local health regulations.
• Implement energy conservation procedures and monitor kitchen security, including food and supply inventories.
• Assist in preparing reports, schedules, cost analyses, and other administrative duties as assigned.
• Contribute ideas for future goals, operational improvements, and personnel management strategies.

Qualifications :

• Culinary Certificate or diploma is preferred.
• Fine Dining experience is preferred
• Proven experience in a supervisory role within a kitchen environment.
• Proven experience as a Sous Chef
• Strong interpersonal and communication skills.
• Ability to work under pressure and handle multiple tasks simultaneously.
• Strong knowledge of culinary techniques and presentation.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent communication and teamwork skills.
• Strong attention to detail and a commitment to maintaining high standards.

Physical Requirements :

• While performing the duties of this job, the employee is regularly required to talk or hear, stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, stoop, kneel, and crouch.
• Specific vision abilities required by this job include close vision and distance vision.
• Frequent physical effort in transporting, packages, cases or objects of up to 50lbs.
• Endure variable temperature conditions extreme heat or cold.
• Endure environments that include dust, smoke, or chemicals.
• Works indoors and outdoors.
• Works in a hot, damp environment.
• Hazards include, but are not limited to burns, slips, trips, and cuts from knives, broken glass and metal cans.
• Frequent washing of hands.

Benefits :

• Competitive salary based on experience.
• Health, dental, and vision insurance.
• Opportunities for professional growth and development.
• Employee meal benefits.
• A supportive and dynamic work environment.

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