Sous-Chef - Lexington Sporting Club

We are excited to open a new position of Sous-Chef to assist in the curation of meals for the Men’s and Women’s Professional Soccer teams for Lexington Sporting Club. This position reports to the Director of Culinary Operations for Lexington Sporting Club and will work closely with a licensed dietitian, kitchen staff, players, and coaches. The responsibilities of a cook include preparing high-quality meals in accordance with food health and safety regulations and company standards, timely preparation of food for meals while maintaining a clean and organized workspace. Must be willing to learn and utilize food and food safety equipment, be punctual, have a strong work ethic, be willing to work as a team, and follow directions given by a supervisor. 

Culinary Duties: 

· Preparation and Cooking: Responsible for preparing ingredients, cooking dishes according to recipes, and ensuring they meet the Director’s quality standards.  

· Recipe Development: Collaborate with the executive chef to develop new menu items and recipes.  

· Plating and Garnishing: involved in the final presentation of dishes, ensuring they are appealing to customers.  

· Quality Control: Play a crucial role in maintaining the quality and consistency of the food served to players, catering clients, etc.  

· Kitchen Operations: Assist the Director in organizing the kitchen, ensuring that all ingredients, tools, and equipment are readily available.  Assist in performing the dishwashing and kitchen sanitation duties including the opening and closing of the kitchen. 

Management and Leadership: 

· Training and Development: Assist in the training of new kitchen staff members and mentoring aspiring chefs.  

· Inventory Management: Assist the Director in tracking, organizing, and ordering food supplies.  

· Health and Safety: Be familiar with health and safety standards in the kitchen and educate and ensure staff adhere to them.  Maintain proper shelf life of product. 

· Menu Planning: Assist with menu planning and designing new menu items.  

· Managing the Kitchen: In the absence of the Director/executive chef, manage the kitchen and ensure smooth operations. 

· High School Diploma or GED 

· Fayette County Food Handlers Card 

· Maintain reliable transportation 

· Knowledge of cooking methods with a desire to learn more 

· Previous Experience working in a kitchen 

· Ability to follow recipes and directions 

· Ability to be on your feet for an extended period 

· Ability to lift 25lbs 

· Effective communication skills 

· Maintain a current Food Handlers and ABC licenses