Sous Chef
Listed on 2026-10-11
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Restaurant/Food Service
Cook & Chef, Food & Beverage, Hotel Kitchen, Catering
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Sous ChefFull-time Regular Baltimore, MD, US
16 days ago Requisition
Elkridge Club
Position: Executive Sous Chef
Reports to: Executive Chef
The Elkridge Club is seeking an Executive Sous Chef who will be responsible for the Club's high end a la carte restaurant operation. This position will have the creative flexibility to design and implement menus to maintain and improve the Club's competitive position with the finest area restaurants. The Club is currently recognized in the marketplace as having an excellent restaurant operation with top quality food and culinary staff.
This is a great opportunity for an organized, passionate and energetic Chef to help our members and their guests enjoy incredible food in a private club setting. The successful candidate will enjoy being a leader of one of the best culinary teams in Baltimore.
Essential Duties and ResponsibilitiesAssistant to the Executive Chef. Position is responsible for a la carte dining operations and when chef is absent
- Oversees the work of the kitchen staff
- Helps maintain a safe and sanitary kitchen
- Assists with training of newly hired kitchen staff
- Participates in employee evaluations and necessary disciplinary actions
- Develops menus
- Places orders for recipe ingredients including meats, seafood, produce and other supplies
- Supervises cooks and other members of the kitchen staff
- Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings to formal dinners with multi-course meals that are individually plated
Skills and Abilities
- Must have the ability to multi-task while remaining focused on the goal
- Must have excellent verbal communication and leadership skills
- Be able to express creativity through food selections, preparation, and presentation
- Must be detail oriented
- Must have the ability to remain calm in high stress situations
- Be able to solve problems quickly under pressure
- Degree from accredited culinary school
- Minimum five years’ experience in a high end, high volume restaurant, Club, hotel, or resort setting
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