Yacht Club Restaurant Sous Chef/Expeditor (Evenings)
Company: Grosse Pointe Yacht Club
Location: Grosse Pointe
Posted on: January 18, 2026
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Job Description:
Job Description Job Description Salary: Position Title:
Restaurant Sous Chef, Expeditor (Evenings) [ La Carte Dining]
Department: Culinary Operations Division: Food and Beverage Reports
to: Executive Chef Food and Beverage Director Supervises:
Restaurant Line Cooks and Stewards Company Summary: With over a
century of rich history, the Grosse Pointe Yacht Club stands as a
proud symbol of tradition, camaraderie, and a love for life on the
water. While honoring our legacy, we also embrace a spirit of
innovation driven by a desire to enhance our member experience in
every way possible. We seek dedicated individuals who share our
passion for hospitality and aspire to make a meaningful impact in
our community. Whether you're a professional exploring a long-term
career, seeking supplemental income, or a local resident looking
for a fun summer jobwe invite you to consider charting your course
with us. Position Summary: This position is responsible for
managing the evening la carte food service in our restaurant dining
rooms, serving as a senior leader in our kitchen. The Sous Chef
will oversee the culinary team during the evenings and act as the
expeditor during peak business hours, ensuring high-quality food
preparation and impeccable service standards. This role involves
coaching and developing team members with a hands-on approach to
culinary excellence and organizational prowess, consistently
delivering memorable dining experiences. Employment Status: Most
new and returning employees are hired under a seasonal employment
status. Seasonal employees can typically expect a consistent
schedule from approximately April to October each year. At the end
of each respective season, employees are encouraged to submit
requests to transition to either year-round part-time or full-time
status. Approval of these requests will be contingent upon the
needs of the Club and the employee's performance track record.
Qualifications: Minimum high school diploma or equivalent
experience Two or more years of experience preferred Ability to
work flexible hours, including key holidays, evenings, and weekends
Demonstrated strong organizational skills Excellent interpersonal
and communication skills Physical capability to withstand prolonged
periods of standing, walking, bending, reaching, and twisting
Ability to consistently lift over 50 lbs Valid drivers license and
a clean criminal record Duties: Serve as a positive role model by:
Embodying Club values and high standards that all members and staff
are expected to uphold Effectively utilizing the various digital
platforms used by the Club Maintaining a collaborative and friendly
demeanor while working to improve the member experience Always
representing the Club well Provide key assistance to the Club by:
Leading and managing the evening culinary team to exceed the
expectations of members and their guests Assisting in the creation
of menu items and specials, while ensuring quality and consistency
Supervising line cooks and ensuring that kitchen operations are
running smoothly Maintaining constant awareness of restaurant flow
and kitchen efficiency to deliver timely service Overseeing
quality, safety, and sanitation standards, ensuring compliance with
best practices Continuously seeking opportunities to enhance skills
and knowledge related to culinary and service excellence Providing
coaching, support, and feedback to team members, fostering a
positive work environment Assume responsibility for the department
by: Ensuring proper staffing levels while enhancing recruitment
efforts Managing department schedules, ensuring publication at
least two weeks in advance, and requesting team timekeeping
adjustments Maintaining proper inventory levels while keeping
storage facilities safe and organized at all times Regularly
communicating with the Executive Chef and Food and Beverage
Director about issues and ongoing projects Evaluation criteria
include but are not limited to: Successful alignment with Club
values and professional standards Exhibiting a collaborative spirit
when working with members and staff Demonstrating the ability to
make appropriate choices, especially in stressful situations
Maintaining good hygiene and a professional appearance All duties
as outlined in this position profile
Keywords: Grosse Pointe Yacht Club, Euclid , Yacht Club Restaurant Sous Chef/Expeditor (Evenings), Hospitality & Tourism , Grosse Pointe, Ohio
