Golf Club South River | Sous Chef

Golf Club South River| A VIVÂMEE Hospitality Property

Located along Maryland’s scenic South River in Edgewater, The Golf Club of South River is a premier private club offering championship golf, elevated dining, and exceptional member experiences. We pride ourselves on delivering personalized service in a welcoming, community-focused environment—where our team is dedicated to excellence, collaboration, and creating memorable moments for every guest.

At VIVÂMEE Hospitality, our culture is grounded in our core virtues:

• JOY – We genuinely enjoy serving others and winning together as a team
• HUMILITY – We respect and uplift one another, always willing to learn and support
• MINISTRY – We view hospitality as a meaningful act of service, creating transformative guest experiences

We hire, develop, and recognize team members based on these values. Candidates who are inspired to grow within these virtues will thrive in our organization.

The Sous Chef supervises all phases of food production and service directly related to catering functions, resort dining outlets, and group events to ensure the highest quality standards and guest satisfaction.

This role is responsible for maintaining quality and quantity control of all food production while managing staffing levels and controlling food and labor costs. Success in this role is achieved through effective delegation, strong leadership, and collaboration with all culinary team members.

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Ensure cleanliness, organization, and proper maintenance of all kitchen equipment.
• Supervise and schedule associates; conduct daily pre-shift meetings.
• Support, lead, and motivate all sous chefs and line-level associates.
• Assist in recruiting, interviewing, and hiring associates; conduct performance evaluations, coaching, counseling, and progressive discipline.
• Ensure all food is prepared to proper specifications in a timely manner.
• Maintain refrigerators and storage areas in a clean and organized manner with proper labeling and dating.
• Ensure efficient food production to minimize waste and control costs.
• Maintain and enforce all food safety, handling, and sanitation standards.
• Monitor proper handling and temperature control of all food products.
• Collaborate on menu development and remain current with culinary trends.
• Develop, standardize, and cost recipes for all outlets.
• Maintain an effective training program for all culinary associates.
• Supply personal basic culinary tools (chef’s knife, paring knife, peeler, etc.).
• Perform any other reasonable duties as assigned by management.

• Professional demeanor appropriate for a luxury resort environment.
• 6–7 years of experience in high-quality food production within a luxury hotel or upscale restaurant.
• Minimum of 3 years of Sous Chef experience in high-volume culinary operations.
• Strong culinary skills and in-depth knowledge of food production techniques.
• Ability to effectively listen, understand, and respond to associate and guest concerns.
• Proven leadership skills with the ability to motivate and inspire a team.
• Strong problem-solving skills, including anticipating and resolving operational challenges.

• Culinary degree from a recognized culinary institute or equivalent professional experience.

• Fluent in English; additional languages are a plus.
• Ability to work a flexible schedule, including holidays and weekends.
• Knowledge of proper chemical handling, cleaning techniques, and kitchen equipment.
• Ability to multitask in a fast-paced,…