Sous Chef ' La Carte

Position Overview

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.

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 quality, flavor, presentation, portion size, and timing.
• Direct and support cooks on assigned stations during service.
• Expedite a la carte service during peak periods while maintaining high standards of quality and ticket times.
• Inspect all mise en place prior to service and ensure stations are properly stocked, organized, and service-ready.
• Personally work on any kitchen station as needed to support the operation.
• Prepare and directly supervise the preparation of soups, sauces, proteins, vegetables, starches, specials, and other menu items according to established recipes and standards.
• Maintain consistent execution of Hermitage Country Club's a la carte menus across all dining outlets.
• Assist the Executive Chef and Executive Sous Chef with the development and execution of daily and seasonal specials.
• Contribute creative ideas for new dishes, menu enhancements, and seasonal offerings based on current culinary trends and member preferences.
• Ensure proper cooking techniques, seasoning, garnishing, plating, and portion control are consistently followed.
• Monitor food quality throughout service and immediately address any issues with preparation or presentation.
• Communicate effectively with front-of-house leadership regarding menu items, specials, service timing, allergies, and member requests.
• Assist in resolving member and guest concerns while maintaining a professional and service-focused approach.
• Maintain strong communication with the Executive Chef and Executive Sous Chef regarding service challenges, staffing needs, product availability, and menu execution.
• Assist with daily staffing and station assignments to ensure appropriate coverage and maximum productivity.
• Provide hands‑on leadership, coaching, and training to cooks and other kitchen employees.
• Hold kitchen employees accountable for culinary standards, cleanliness, organization, uniform standards, and proper work practices.
• Maintain a clean, organized, and efficient kitchen throughout preparation and service.
• Ensure proper food handling, personal hygiene, sanitation, and food safety procedures are consistently followed.
• Assist with inventory, product ordering, receiving, storage, requisitioning, and food cost control.
• Monitor product quality and utilization to minimize waste and maintain appropriate food costs.
• Assist the Executive Chef with recipe development, recipe costing, menu planning, and production standards.
• Assist with monthly inventories and other administrative responsibilities as assigned.
• Assume leadership of the kitchen in the absence of the Executive Sous Chef or Executive Chef.
• Maintain a professional, positive, and collaborative kitchen culture.
• Perform other culinary and operational duties as assigned by the Executive Chef or Executive Sous Chef.

The…