Sous Chef - La Carte

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

• High school diploma or equivalent required.
• Culinary degree from an accredited culinary school or completion of an approved apprenticeship preferred.
• Food safety certification required.
• Several years of professional culinary experience, with significant experience in an a la carte environment.
• Previous Sous Chef, Lead Cook, Chef de Partie, or comparable kitchen leadership experience preferred.
• Demonstrated experience supervising and developing culinary employees.
• Strong knowledge of food preparation, cooking techniques, plating, and service execution.
• Ability to read, understand, and execute standardized recipes.
• Working knowledge of food cost, inventory, ordering, and kitchen controls.
• Strong organizational and time-management skills.
• Ability to work effectively as part of a professional culinary team.

• Ability to regularly lift, push, pull, and/or move up to 50 pounds.
• Ability to stand for extended periods and walk, climb stairs, balance, stoop, kneel, crouch, and bend.
• Ability to perform continuous repetitive motions associated with kitchen work.
• Ability to work in hot, humid, and noisy environments.
• Ability to work extended and unpredictable hours based on member needs and business demands.
• Ability to remain physically active throughout preparation and service periods.

• Provide day-to-day leadership and direction to kitchen employees during assigned shifts.
• Assist with the supervision of 15+ kitchen employees.
• Assign stations and responsibilities to ensure effective service coverage.
• Monitor employee performance and provide coaching and feedback.
• Assist with employee training, development, and evaluations according to Hermitage Country Club guidelines.
• Maintain established labor standards and scheduling practices.
• Enforce kitchen sanitation, food safety, uniform, and workplace safety standards.
• Foster a professional, respectful, accountable, and team-oriented kitchen environment.

The ideal Sous Chef is a chef first and an administrator second - someone who enjoys being on the line, leading a team through service, developing cooks, and ensuring that every plate leaving the kitchen represents the standards of Hermitage Country Club.

If you are passionate about a la carte cooking, thrive in a high-energy service environment, and take pride in developing a strong culinary team, we would like to hear from you.

Department: Food & Beverage
Reports to: Executive Sous Chef
Compensation: $65,000 annually
Location: Manakin Sabot, VA 23103

The Sous Chef is a hands-on culinary leader responsible for the successful execution of daily a la carte food service at Hermitage Country Club. This position works closely with the Executive Sous Chef and Executive Chef to ensure consistently high standards of food quality, presentation, flavor, timing, sanitation, and member satisfaction.

The ideal candidate is a strong service-oriented chef who thrives in a fast-paced kitchen, understands the demands of a busy a la carte operation, and leads by example. The Sous Chef will actively participate in daily production and service, oversee kitchen staff and stations, maintain proper mise en place, expedite during peak periods, and ensure every dish leaving the kitchen meets club standards.

This position requires a strong understanding of contemporary culinary techniques, scratch cooking, menu execution, food safety, kitchen organization, and team leadership. The Sous Chef will also assist with menu development, recipe execution, food cost control, inventory, purchasing, and employee training.

• Lead and actively participate in daily a la carte kitchen operations.
• Oversee food preparation and execution to ensure consistency in…