Job Description Job Description
Job Title: Sous Chef
Company: Ingomar Club
Location: Eureka, CA
Job Type: Full-time
Pay: $25-$28 hourly
About the Ingomar Club
Located within the historic Carson Mansion in Eureka, CA, the Ingomar Club is a prestigious private social dining club renowned for refined hospitality, historic elegance, and culinary excellence. Our culinary program combines classic techniques with fresh, locally sourced Northern California ingredients to deliver exceptional dining experiences for our member dinners, private banquets, and seasonal club galas. We are seeking an accomplished, creative, and disciplined Sous Chef to serve as the Executive Chef's second-in-command.
Position Overview
The Sous Chef is responsible for overseeing day-to-day culinary operations, maintaining high standards of food quality and presentation, and leading kitchen personnel through line service and banquet execution. This role requires hands-on kitchen leadership, sharp organizational acumen, and a commitment to upholding the traditions and refined culinary profile of the club.
Key Responsibilities
- Kitchen Leadership & Line Execution: Direct line cooks and prep staff during lunch, dinner, and private event services to ensure prompt ticket times and culinary consistency.
- Menu Execution & Specials: Collaborate with the Executive Chef on seasonal menu development, daily member specials, and customized banquet menus.
- Quality & Sanitation Control: Enforce food safety, sanitation guidelines, temperature logging, and cleanliness throughout all kitchen stations in compliance with local and California health codes.
- Inventory & Cost Management: Assist in ordering food supplies, monitoring portion control, minimizing waste, and managing labor costs according to budgetary targets.
- Training & Mentorship: Train, mentor, and evaluate prep cooks, line cooks, and culinary stewards, fostering a professional, supportive team culture.
- Operational Oversight: Manage kitchen operations and staff scheduling in the absence of the Executive Chef.
Qualifications & Requirements
- Experience: 3+ years of progressive culinary experience as a Sous Chef, Junior Sous Chef, or Senior Lead Line Cook, preferably in fine dining, a country club, or upscale hotel banquets.
- Education & Credentials: Culinary degree or apprenticeship completion preferred; valid ServSafe Manager Certification required (or obtainable within 30 days of hire).
- Technical Skills: Mastery of classical cooking techniques, knife skills, sauce preparation, butchery, and high-volume banquet plating.
- Leadership Style: Composed under pressure, clear communicator, and proactive mentor who leads by example on the line.
- Availability: Flexibility to work evenings, weekends, and holidays to accommodate club dining hours and special events.
