Sous Chef

Benefits

• 401(k)
• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Free food & snacks
• Free uniforms
• Health insurance
• Paid time off
• Vision insurance

The Sous Chef is a key member of the club’s culinary leadership team and serves as the second-in-command of the kitchen. This role supports the Executive Chef in overseeing daily food preparation, leading the culinary staff, maintaining high-quality standards, and delivering an exceptional dining experience for members and guests.

• Assist the Executive Chef in managing all kitchen operations across à la carte, banquet, event, pool, and seasonal outlets.
• Direct, train, and mentor line cooks, prep cooks, and stewards.
• Ensure consistent execution of menus, recipes, and plating standards.
• Oversee daily food production, prep lists, ordering, and inventory when assigned.

• Maintain exceptional food quality, presentation, and consistency.
• Ensure menu items meet member expectations for freshness and flavor.
• Support the creation of specials, seasonal menus, and club event menus.

• Lead lineups and pre-service meetings.
• Assist with recruiting, onboarding, and performance evaluations.
• Promote a positive, professional kitchen culture with high accountability.

• Ensure all staff follow health code standards, sanitation procedures, and HACCP practices.
• Monitor equipment functionality and report issues promptly.
• Help maintain a clean, organized kitchen and storage areas.

• Support cost control processes:
  • Food cost management
  • Waste reduction
  • Portion control
  • Inventory accuracy
• Assist with ordering from approved vendors.

• Execute banquet and special-event menus with precision.
• Coordinate with Catering, Events, and Front-of-House teams.
• Assist with tastings and banquet planning.

• 3–5+ years of culinary experience, with at least 1 year in a supervisory role.
• Country club, hotel, or high-end restaurant experience preferred.
• Strong understanding of modern cooking techniques, menu development, and kitchen management.
• Ability to lead and motivate staff during high-volume service.
• Serv Safe Manager certification or ability to obtain.

• Hands-on leadership style
• Calm under pressure
• Strong communication skills
• Passion for hospitality and member satisfaction
• High standards of professionalism and work ethic

• Flexible schedule including mornings, nights, weekends, and holidays
• Split shifts and event-driven schedules as needed
• Typically 45–55 hours per week, depending on seasonality and banquet load

• Reports to:
  
  Executive Chef
• Supervises:
  Line cooks, prep cooks, stewards, seasonal culinary staff