Sous Chef

Title:

Sous Chef – Continental (Greystone) – Full‑time – $60,000 per year – Reporting to Ferris Anthony.

As the second‑in‑command in the kitchen, the Sous Chef ensures exceptional food quality, smooth operations, and a positive collaborative environment across our multi‑outlet pickleball facility, which includes a grab‑and‑go market, order‑and‑pickup restaurant, and event catering. The role supports all food‑service programs and steps into the Executive Chef role when needed.

• Recruit and retain phenomenal people.
• Provide highest quality food, beverages, and service.
• Prioritize teamwork and transparent communication.
• Hold ourselves accountable and deliver results.
• Innovate with new processes and technologies.

• Assist the Executive Chef in menu development, recipe testing, and creation of seasonal and event‑driven offerings.
• Oversee food preparation, production, and service across all outlets to ensure consistency and excellence.
• Maintain high standards for food quality, presentation, and portion control.
• Ensure all dishes are prepared according to standardized recipes and venue specifications.
• Lead the kitchen during the Executive Chef’s absence.

• Coordinate the day‑to‑day flow of kitchen operations, including prep schedules, station assignments, and service readiness.
• Monitor inventory, assist in ordering, and manage storage and rotation to minimize waste.
• Maintain compliance with Serve Safe guidelines and ensure sanitation and safety practices are followed at all times.
• Assist with event execution, including menu preparation, buffet setups, and catering logistics.

• Support the Executive Chef in training, coaching, and mentoring culinary staff.
• Model a positive, professional attitude and help maintain a supportive, respectful workplace.
• Assist in scheduling, evaluating, and developing kitchen team members.
• Encourage collaboration with front‑of‑house teams and contribute to strong interdepartmental communication.

• Monitor food production throughout service to ensure timeliness and consistency.
• Uphold all culinary, operational, and safety standards set by the Executive Chef and General Manager.
• Help troubleshoot operational challenges and recommend process improvements.

• Support the Executive Chef in achieving food cost, labor cost, and waste management targets.
• Assist with maintaining accurate prep lists, production logs, inventory counts, and recipe costing where applicable.

• Minimum 2 years of experience as a Sous Chef in a high‑volume kitchen.
• Serve Safe Certification required.
• Strong cooking skills and clear understanding of kitchen operations.
• Ability to supervise staff, maintain composure, and lead during busy service periods.
• Strong communication and interpersonal skills.
• Ability to work a flexible schedule including evenings, weekends, and event days.

• Culinary degree or formal culinary training.
• Experience in country clubs, resorts, or multi‑outlet operations.
• Experience with catering, banquets, or special event food preparation.
• Familiarity with cost control, ordering systems, and inventory procedures.

• Ability to stand and work in a fast‑paced kitchen for extended periods.
• Ability to lift up to 50 lbs. and perform physical kitchen tasks safely.

• Health Coverage – Medical, Dental and Vision
• Voluntary Life/AD&D, Short‑Term and Long‑Term Disability, Critical Illness
• 401(k)
• Paid Time Off
• Wellness Programs
• Additional Perks

To see a summary of current benefits, please visit