Full Time Food Procurement Jobs in Raleigh, NC (NOW HIRING)

Governors Club is seeking an Sous Chef to join our team. The Sous Chef will coordinate and oversee all daily aspects of the culinary operation to ensure the quality and consistency of the dining experience. This professional should have strong leadership skills and a desire to promote growth and development within their department. The Sous Chef should have the ability to function as a thought partner with the Executive Chef and Front of House leadership.Join the culinary team at Governors Club, a Platinum Level Private Club in Chapel Hill, NC! This is your chance to showcase your skills and creativity in a dynamic environment committed to excellence. Our reimagined space sets the stage for elevated dining experiences, featuring top-tier equipment and a passionate team. If you're driven, detail-oriented, and excited to be a part of Governors Club, we'd love to have you on board! Come grow with us!  Club Dining and Event Facilities: The Club Room and Bar | 96-person capacityThe Nicklaus Room | 44-person capacityThe Outdoor Terrace | 118-person capacityGrab N GoThe Ballroom | 200-person capacityMen's Grill | 32-person capacitySeasonal Pool Grill Club Recreational Facilities:27-hole Jack Nicklaus Golf Course Wellness Center | Fitness Classes | Personal Training | Indoor & Outdoor Pools8 Tennis Courts | 4 Pickleball CourtsTennis & Golf Instructional ProgrammingKid Care | Youth Social Events | Summer Camps Club OverviewMember Families 685Initiation Fee $60,000Annual dues $12,396 KGross Volume $18 MF&B Volume $3.1 MAverage age 67Board Members 9 Job Duties and Responsibilities:The Sous Chef position will assist the Executive Chef and the Executive Sous Chef in supervising, managing, overseeing, and assisting all A la Carte, Banquet, and production of culinary operations. This position is responsible for supervising culinary employees, monitoring food and labor costs, scheduling, ordering, inventory, and maintaining the highest professional food quality and sanitation procedures. Reporting to the Executive Chef and the Executive Sous Chef, and working closely with the culinary staff to ensure quality and innovative services and products are offered to the membership. Responsible for weekly assignment of work schedulesMaintain a clean and professional appearance in accordance with uniform standards.Communicate any concerns regarding food, pricing, production, delivery, shortages, equipment issues, or personnel matters to the Executive ChefOversee kitchen staff to ensure proper preparation of food items according to Chef's specifications.Conduct monthly inventories, pricing, and cost control measures.Assume kitchen leadership in the absence of the Executive ChefAssist with supervision, coaching, evaluation, promotion, and training of kitchen employees.Support Executive Chef with sanitation, safety, menu planning, and production activities.Lead by example to promote teamwork, morale, and leadership skills.Maintain standards of quality, cost, eye appeal, and flavor of foodsCollaborate with dining service personnel and maintain open communication with our service managers. Assist in food procurement, delivery, and storage.Expedite and cook food orders during peak service hours.Cooperate with management team on daily food service operations.Enforce all club rules and policies outlined in the employee handbook.Adhere to operating budgets for sales, food, labor, and overhead costs.Ensure consistent high-quality food for all club dining occasions.Embrace feedback from members and staff to fulfill culinary needs.Conduct regular inspections of food service areas for health code compliance and food safety.Provide clear and defined prep and cleaning lists to culinary team daily.Attend weekly Food and Beverage BEO Meeting on Tuesdays at 2:00 PMAttend weekly Food and Beverage Leadership Meetings on Wednesdays at 2:30 PM Qualifications: Proven cooking experience, including experience as a line chef, restaurant cook, or prep cook.Excellent understanding of various cooking methods, ingredients, equipment, and procedures.Skilled professional cooking, knife handling, kitchen safety and sanitation practices, and food handling.Ability to take direction, work in a team environment, and work calmly and effectively under pressure.Private club experience preferred.Degree in Culinarian Arts preferred.Minimum of 3 years of progressive leadership experience in the culinary industry.At least 18 years of age.Ability to lift up to 50 lbs. Ability to stand or walk for the duration of the shift.Legally authorized to work in the United States. Reports To: Executive Chef, and Executive Sous Chef Employee Benefits include:Paid Vacation and Sick TimeAvailable to Full time employees after 90 days Accrued time may not be used until employee has completed six months of employmentHealth, Dental, Vision InsuranceAvailable to employees averaging 30 or more hours per week after 90 days - Employee cost $7.50/weekly6 Paid HolidaysAvailable to Full time employees after 90 days401k Retirement PlanAll employees who complete 1000 hours in a plan year. Governors Club will match the employee contributions $0.50 for every $1.00 up to a maximum of 5%.Golfing privilegesAll employees after 90 days - Monday, Tuesday, and Wednesday afternoonsTennis privilegesAll employees after 90 daysComplimentary MealsAll employees 11am & 4pmContinuing Education ScholarshipsAvailable to all employees and their dependentsEmployee Appreciation EventsAvailable to all Employees Holiday social in December Compensation and Benefits:This position offers a competitive salary commensurate with qualifications and experience. Schedule:This is a full time position. The work schedule will fluctuate and includes nights, weekends, and holidays to support the Club's calendar of events. To learn more about Governors Club, please visit our website at www.governorsclubnc.com.Employment at Governors Club is contingent upon the successful completion of a background check.
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