Sous Chef

Overlake Golf & Country Club (OGCC) was originally established in 1927 on this beautiful site in the hidden neighborhood of Medina, Washington. It has evolved over the years into a family country club with modern values and has become a place where the members gather to enjoy dining, social activities, golf, tennis and aquatics with family, friends, and business associates. We are known as the premier family club in the Pacific Northwest, and we take great pride in our unrivaled hospitality, our commitment to environmental stewardship, and in developing our staff.

COMPANY CORE VALUES

Evolving, Welcoming, Enriching, Healthy, and Fun!

BENEFITS

• Mentor with managers that care and bring best industry practices
• Work with a fantastic team
• Several medical plans to choose from
• Free Dental and Vision plans
• Discounts on meals, merchandise, and clothing as payroll deduction
• Fantastic views
• Paid Time Off
• Continued Training and Job Education Funding
• Company Events and Birthday Celebrations
• Paid 30-minute meal breaks
• Limited access to club facilities during non-peak hours
• Company and Department Events
• Birthday Celebrations
• Health and Wellness Program
• Annual Employee Appreciation Week in August

EEO STATEMENT

Overlake Golf and Country Club is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, gender identity, disability status, veteran status, or any other characteristic protected by law.

Summary:
The Sous Chef position is a full time, year-round position essential to our PM restaurant culinary team. It is a Wednesday - Sunday evening schedule, approximate 1 pm start, restaurant closes at 9 pm and are out soon thereafter. This position requires a general knowledge of working common line stations such as sauté, grill, fryer, flattop, pantry, and a pizza oven. This position requires a Sous Chef with Line Cook experience who is passionate about food and providing the best quality service with each plate. Being able to be flexible and adapt our food to special member requests is mandatory and should be expected as part of the daily product provided. This position would be perfect for someone who would like to join a very experienced crew of chefs, using high quality products who are always pushing one another to be better while we celebrate our mutual love of food.

Requirements:

• Minimum of three years of experience cooking
• Experience in managing staff or incremental responsibilities
• Current Health Card
• Proper knife skills and technique
• Restaurant industry experience
• Must be able to work Wednesday - Sunday evenings consistently, restaurant closes at 9 pm
• At least 18 years of age
• Ability to pass a criminal background check